At times, I feel like I want to sit and type something on the blog, like I used to do before. My thoughts used to flow onto the screen and it used to relieve me so much. My heart used to feel light. But now, it feels stuck. Stuck of what, I really don’t know. Actually, my days are totally packed. From the time I wake up to the time I sleep, every minute is packed with activity that I don’t have time to think too much. I really don’t know if it’s a good sign. While I lie to sleep, I always thing to myself whether I took the time to breathe and enjoy the process, whether I cooked with pleasure… It feels like I am just going with the flow. One way, it is good that I have no time to attract any negativity towards me, but sometimes, it makes me feel so drained of energy… I wish I learn to slow down, but at the moment, there is no scope to do so…
I think the blog already showcases my love for one pot meals. My laziness to wash multiple pots really pushes me to make more of one pot rice meals for lunch on weekends. Hehe… any lazy buns like me? 😉 I love to grind and add greens wherever possible. My girls are very picky that they push out the coriander and mint leaves in their biriyani and along with it a lot of rice. 😕 How much ever I tell them that eating those isn’t going to cause them a stomach upset, they don’t understand. I guess it’s like that for kids – they love to be picky especially with greens, weren’t we that way too? 🙂 I have this problem of buying my greens and allowing them to get spoiled, so most of the time I convert them into recipes like these. This is one of my favorite way of having mint. The rice smells amazing because of the mint paste. Try to get as organic mint as possible for best flavors. I have used frozen peas but feel free to use fresh ones or cooked dried ones as per your preference. Off to the recipe…
- 2 cups basmati rice, soaked for 30 minutes and drained
- 1 tbsp ghee
- 1 stick cinnamon
- 1 bay leaf
- 3 cups water
- Salt to taste
- ½ cup frozen peas, thawed
- TO GRIND:
- ½ cup mint leaves
- 6 pearl onions
- 3 green chillies
- 4 cloves garlic
- Juice of one lime
- Grind the ingredients mentioned under "to grind" into a smooth paste and set aside.
- In a saucepan, heat ghee. Fry the cinnamon and bay leaf briefly.
- Add in the ground paste and saute for a few minutes till raw smell goes.
- Add in the drained rice and saute for five minutes, till crisp.
- Add the water, peas and sufficient salt and cook on high flame till the water comes to a rolling boil.
- Keep flame to the minimum and cook on closed lid till water is evaporated and the rice is cooked, Give a stir once in between.
- Switch off flame, fluff up the rice. Serve hot with sides of choice.
Do you love cooking with ground greens mixes? Then here are some ideas:
Green Mutton Masala – a personal favorite!