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Pudina Rice is a flavorful Indian rice dish with aromatic spices and a distinct regional character. This vegetarian preparation is a versatile family side dish that pairs well with curries and raita.
Rinse the basmati rice thoroughly in cool water until the water runs clear, then soak it in water for 20 minutes and drain.
In a blender, combine the mint leaves, cilantro, ginger, garlic, green chili, and a splash of water. Blend to form a smooth paste and set aside.
In a wide heavy-bottomed pan, heat the vegetable oil over medium heat. Add cumin seeds, whole cloves, cinnamon stick, and bay leaf. Sauté for about 1 minute until fragrant.
Add finely sliced onion and cook on medium heat for 4-5 minutes until golden brown, stirring occasionally to avoid burning.
Stir in the mint-cilantro paste and sauté for 3-4 minutes on medium-low heat until the raw aroma disappears.
Add the green peas, soaked rice, and salt. Gently mix, then pour in 2 cups of water. Raise the heat to bring to a boil.
Once bubbling, reduce heat to low, cover the pan with a tight lid, and cook for 13-15 minutes. Do not remove the lid during this period to avoid steam loss.
Turn off the heat and let the rice rest, covered, for 5 minutes to finish steaming.
Remove the lid, gently fluff the rice with a fork, and serve warm.
