Aam Pudina Chaatni -- Mint and Green Mango Chutney

Aam Pudina Chutney | Bengali Mint Chutney

My Mom made this raw aam-pudina chutney with mint and green mangoes in the months of summer. In her home the house help would make the paste in sil-nora, the flat pock marked piece of stone ubiquitous in all Indian homes to grind spices, and the green coarse chutney would be a favorite accompaniment with Musurir dal and Rice for lunch. Minty, tangy and sweet  -- that is how our summer would be! 

Jump To Recipe

The school is wrapping up for the year and there are too many things going on. The middle schooler had her auditions for the school choir and band, and for two whole weeks the house reverberated with sounds of clarinet, piano and singing. Looked like the entire year of practice to be done at home, was crammed into the last two weeks of school. After several nail biting days of audition, first callbacks and waiting, finally the list was up. Big Sis was too happy to be selected for the school show choir and also got a chance in her school jazz band. She decided to go with the choir though and is already looking forward to the inter school competition at Hershey Park next year.

There is also music(vocal) and piano recitals as the year ends and honestly all this is too much of "kaalchar" for me.

The one recital that has me the most stressed though is Little Sis's dance recital next week.  This is LS's first year of BharataNatyam lessons and the dance school has a full fledged show to mark the year end. All these months LS has been dancing to glory in her shorts and tees and doing her aramandis and mudras with perfect comfort. Unlike BigSis, who never wanted to take dance lessons, LS took to classical Indian dance very naturally. However she treated the dance class just like her gymnastics class and wore what she was comfortable in, which again turns out to be shorts in summers and leggings in winter. I was perfectly fine with it.

The dance recital however demands full BharatNatyam regalia with costume, makeup, hair and what not. The costume had to be bought from the school and cost me E-I-G-H-T-Y dollars. A total rip off. And the size is 2 sizes big which means I am begging crafty friends to alter it for me. Then there is makeup. Yeah makeup! I  don't wear eye shadows and have two lipsticks in shades like burberry brown that last me for 2 years. So the word "makeup" sends a chill down my spine.

"They should wear gold eye shadow", says the dance school, "and red lipstick. Also eyes should be lined with kohl. Don't forget a red bindi for the forehead."

The more I hear all these the more I want to grab LS and walk away from this whole dance business. But I have to stay put. Which apparently is not a good idea, as there is hair to be done! LS has short hair and the teacher wants every kid to have their hair tied with garlands wound around it.
I mean seriously? What about free spirit and flying hair? Is their no such thing in classical Indian dance?

I have a really tough next week what with the dress rehearsal and then the actual recital and all that glittery eye shadow. Keep your fingers crossed so that I live to tell the tale.

On a brighter note, I have lots of mint aka pudina growing in my garden this year. Mint has a tendency to spread and grow and the few saplings that I had put down in the ground last year has morphed into a flourishing bush this year.

The Indian Fish Curry with tomatoes, coriander and mint

What is "The Indian Fish Curry" ? I have no clue.

I just named it thus. I have been clueless since yesterday. Yesterday, I spilled tea on LS's homework. The very first homework that she brings back back from Kindergarten. The one single worksheet which asked her to color all objects which start with a letter M. Objects as in, pictures of objects in an A4 sized worksheet.

So here I am calmly drinking my tea at the kitchen table while she is very importantly coloring the "mitt" , proud to have at least some homework compared to the loads that her fifth grader sister brings in. And then I shoot out my hand to point out that maybe it is a nice idea to color within the lines. And my shot out hand actually knocks off my cup of tea which spills part on her worksheet. No one is harmed, except for the worksheet. And my ego.

LS wags her finger at me and says "This time it is not my fault at all. Puro tomar dosh. All your fault." I nod my head in agreement and say "Sorry" umpteen times. We also mop up the worksheet which is now stained with my red label chai and set it to dry. I fear LittleSis would be hopping mad. Surprisingly she isn't. She takes a certain pleasure in the fact that it is all my fault and then asks me if I have to make more tea for myself as there was none left for me to drink. Tea is important to me.

Then I print more worksheets. I don't get the exact same one on internet so I print something similar. She does not complain and does the homework again. And at that point, I am a bit ashamed. If it had been my important work which was messed up by the kids spilling something on it, I would have shouted, given them a scolding and then a lecture on how to be more careful. And then I would have showcased that incident as an example for all of life's future lessons that I have planned for the girls.

"Remember that purple grape juice, the one that you spilled on my..., did you realize how it could have triggered global warming and war in Syria?" I would have droned.

LS with all her anger on her nose tip showed more composure than me.

While I am pretty generous with scolding my girls, I do realize that there is a lot to learn from them each day. Like the way BigSis is ready to take up harder tasks at school and the way she is comfortable facing a large crowd on the piano, scares me downright. When LS does her somersaults, stands on her head and tries to do cartwheels, I flinch and think how I can do none of those. They say children learn from their parents. It happens the other way too. Only I can never do cartwheels or play the piano. Ever.

Fish curry and those pretty painted cups are a gift from Mandira Maashi of Ahaar

This Fish curry which I have so generously named "The Indian Fish Curry" as if it is a representative of the 1.23 billion people in India, is a curry which probably no one has ever had or even heard of. But then it perfectly represents the country as it is not from east, west, south or north but is a dish which happened when I closed my eyes and started throwing things like tomatoes, mint, coriander from the refrigerator into the blender and then borrowed the tempering of tej-patta and methi seeds from my Mother's tomato fish curry. It is a blend. And a spicy, tangy one at that.

Also when I googled "Indian Fish Curry", my browser was flooded with curries from a lot of non-Indian sites shouting hoarse their best curry and some even claiming to be from Bengal. Couldn't be left behind I thought. If the world wants "Indian Fish Curry", I am all up for it.

I wish I could say this dish reminds me of "Desh ki Dharti" and smells just like the river that meandered right past my house. But nothing like that happens. Nevertheless it is a darn good curry and tastes beyond borders. And that river was a good 15 minutes from the house.

Fish Curry with tomatoes, mint and coriander

Buy Fish. Most important step. This is a versatile gravy and so you can choose almost any fish. Only not Hilsa. Never embarrass a Hilsa with "The Indian Fish Curry".
BTW I bought Tilapia from the Asian Market which was cut in steak pieces. I used about 6-8 of those steak pieces for this gravy.

Rinse the fish pieces. Pat them dry. Now rub them with salt, turmeric powder and leave them aside for 15-20 minutes.

At this point, which means 20 mins after the previous step, you are supposed to fry the fish. Fry in hot mustard oil. But thanks to my friend R, I no longer do this. I just broil the fish in the oven.
So drizzle some oil on the fish. Choose mustard oil if you wish. Then pop them in the oven to broil. I have a toaster oven which has a broil setting and 25 mins in there, the fish is done.
Of course your neighbor aunty from Kolkata will nod her head and say "tch-tch" and that nothing tastes like a fish fried brown in Shorsher tel. Smile and ignore.

Now to make the gravy put the following in a blender
1 cup of mint + coriander leaves(50% of each)
1 cup of pureed tomato OR 1 large tomato chopped
6-8 cloves of garlic
5-6 hot Indian green chillies
and make a fine paste

Heat some oil in a kadhai. Mustard oil should be good but any other will work. Few of you might disagree on that but what is "The Indian Fish curry" if there are no discords and disagreement.

Temper the oil with
2 Tej Patta/Bay leaf
few methi seeds, say about 15

Once the oil is flavored, add the paste you made. Fry the paste till oil starts separating. Unity in diversity.We all know that is what boosts the taste.

In a bowl take 2 tbsp of thick yogurt. To it add
1 heaped tsp of Coriander powder and 1/2 tsp of Kashmiri Mirch
Mix well.

Add this to the kadhai and saute for a minute at low heat.

Now add the broiled fish pieces and saute with the masala for a minute.

Add about 3/4th cup of warm water, salt and very little sugar to taste, 2 green chilli finely chopped and let the gravy simmer to a boil.

Once the gravy has reached a consistency which is not very runny, switch off heat. Sprinkle some chopped coriander leaves and cover the kadhai. Let the curry soak up the flavor.

Serve with rice or pulao.

Be ready to hear diverse opinions abut how good, or how bad or how ordinary it is. Also be ready to answer any questions about your before life, after life, price of fish, quality of fish and how Bunty's mother would make it way better.

Chingri Dhan-Dhana-Dhan -- Pudina Dhaniya Shrimp

Once upon a  time, years ago I used to make a chicken dish with coriander and call it Chicken Dhan Dhana Dhan. At that point I did not know much about cooking. The fact that oil separates from masala at some point of kashano was news to me. Instead I tried to shroud my insipid dishes under dazzling names. That the dishes were flop B-grade movies even with names like "Lal Badshah" was often forgotten amidst laughter over the names. Or people were polite and did not point out the fact blatantly.

Now when I think of Chicken Dhan-dhana-dhan, I have no recollection except for the name. It was green and had dhonepata but it was very different from my Dhonepata Chicken. But the name has stuck in the folds of my memory. Quirky names do that to me. I still remember the name a friend (with a penchant for coining funny names) from college had chosen for a prospective Bollywood movie. "Muhabbat ki Jhopri me Jhaarpit ki Raat" was her name for a Bolly blockbuster. Every time I think of that name, my lips curl up in a smile and I chuckle to myself.

<< Also Yogurt, Onion, Shrimp,Salt,Sugar and Oil which are not shown in the above picture >>


In every stage of life I guess there are names you find to laugh on. For my four year old, freshly introduced to potty humour, it is stuff like "Butt-er" or "Pippi" or even "Green Pea".  For another friend it is "Gopi", and since he has drilled into my brain I cannot address a "Gopi" with straight face anymore.

Same is with strange, quirky food names. If the food and hence the name is unfamiliar territory it can be source of much entertainment. Like say "Bibimbap". When I hear "Bibimbap" all I can think of it as, is Raavana's 6th wife with a flared nostril and thick gold nose ring on it. "Kimchi" brings to mind a lot of tiny twittering school girls. "Chenchda" comes alive as a young boy in narrow trousers with long sideburns and hippi haircut

Yesterday on Facebook, I asked for dishes with weird, quirky nonsensical names. Needless to say I had a hilarious time reading what the commenters had to say. There were "Faggots" (a kind of meatball), "Dhop er Chop" (the real deal), "Spotted Dick", "Country Captain", "Baykla Bhajja", "Elo-jhelo", "Round Round Stop", "Moo Goo Gai Pan"  and "Gambas pil pil". The name that stole the show for me was "Jil Jil Jigarthanda". I cannot wait for an opportunity to order it with a perfectly serious look. To say "Ek Ji Jil Jigarthanda dena" is a privilege I want to earn. With names like this I am sure the fish and chips eating Bard would never have dared to say "What is in a Name?". A lot of fun if you ask me.

Now back to today's dish which was built on the memory of the now lost "Chicken Dhan-Dhana-Dhan". It was also inspired by the "Pudina Dhaniya Chicken" and "Pepper Shrimp". The pepper in hot oil and also in the paste adds a very nice flavor layered on mint and cilantro. Chingri Dhan-Dhana-Dhan needs to be pronounced with the right inflection, a slight pause after the first "Dhan" and then "Dhana-Dhan" together with more speed. That is how you will get the right effect .With fresh coriander, green mint, and black peppercorns it will also  a deadly combo, truly a dhan-dhana-dhan.

Go Try.And come tell me the weirdest food name that you know.

Also a quick recap of book I have read recently and loved

Room -- Emma Donoghue
Oleander Girl -- Chitra Banerjee Divakurani

Chingri Dhan Dhana Dhan

Prep

Add the following to the blender jar and make a smooth paste
Coriander Leaves -- 1 cup chopped
Mint leaves -- 1/2 cup chopped (If you don't have fresh, use the dried mint but use less of it)
Yogurt - 1/2 cup of thick yogurt
Garlic -- 4 fat clove
Ginger -- 1" peeled and chopped
Hot Indian green chilli -- 2
Whole Black Peppercorns -- 1 tbsp
This greenish paste can be stored for future use and as base for many other curries. But don't use it as paint.



Lightly fry a small onion till it is soft and pink. Remove, cool and make a paste.

Clean and de-vein shrimp or defrost if using frozen ones. Toss them with salt and let sit for 15-20 minutes. I had about 22 medium sized shrimps(not jumbo but the 20-25/lb frozen kind).

Start Cooking

Heat 2 tbsp Oil in a fry pan

Now to the oil add
1 tbsp ginger-garlic paste (more garlic than ginger)
1 tbsp fresh black pepper powder

When you get the nice aroma add
3 tbsp of the onion paste

Cook till oil separates. Now add the green masala paste. Add salt to taste, a tsp of sugar. Cook the masala paste till there is no raw smell. Now add little water(about 1/2 cup for gravy) and let the gravy simmer to a boil.

Adjust for salt and sugar at this point. Add juice of a quarter lime and a sprinkle of rock salt(beet noon) to add to the flavor.

Once you think gravy is almost ready add the shrimp and toss with the masala. The shrimp will cook fast and you are done as soon as the shrimp starts loses its raw coloring and looks white and orange. Do not cook the shrimp longer than necessary. The gravy will not be totally dry but will be clinging to the shrimps.

Serve with a pulao or rice.

Similar Recipes:

Pudina Dhaniya Chicken -- Chicken in Mint Coriander Sauce

Dhonepata Maach - Fish in Cilantro sauce

Chicken in Mint, Coriander and Coconut

Chicken in Mint, Coriander and Coconut Gravy

This year I have had no time for any gardening. It saddens me for I love seeing things grow but then I have realized I need to prioritize instead of taking up too many things and then not doing any of them right or rather simply delegating. Yes, I love delegating and if it is the husband who is at the receiving end I can turn into a full tyrant nagger. Unfortunately the husband has had not much time himself and after cleaning up the weeds and planting three cabbage plants which BS lugged from school he has refused to take my orders.

My family does not seem to understand the value I bring into their life. $#%$#%. And it does not stop at the other adult alone .My girls seem to follow the same route.

The other day I was particularly mad about something and told them --" You do not listen to me, I am going to go away and be some other kids' Mommy".

A statement which according to new age child psychologist would have scarred a child's formative mind and stunted their mental growth.
Nothing like that happened. My girls were not even bothered.

Instead the next day LittleSis comes and asks me, "Mommy, if you are going to be other kids' Mother, what is going to happen to their Mommy ? Are they going to have two Mommies? Won't their house get too crowded?" !

Nary a thought about her own Mother being gone was discussed.

But not to worry. For I still have neighbors.

I mean I cannot delegate my work to them or make them understand my billion dollar worth but I can borrow their Mint. And there is no dearth of it. Come summer their Mint bush grows and spills over and creates havoc as if she had Persephone's number on speed dial. They are only too happy if I snip off some. And no doubt that is what I do.

For a couple of weeks, every Saturday or maybe even Sunday I have been making this chicken curry with mint, coriander and coconut.We are trying to eat more fish and vegetables and less meat these days. Definitely very less of mutton or any red meat. But at least two days a week it is chicken curry for us and more for LittleSis who is a big time meat fan. With this kind of a curry you need to make little else and along with a rice and salad it makes for a nice weekend lunch.

The idea of this curry came from Srivalli's(who blogs at Cooking for all Seasons) Mutton Semi Gravy or Mutton Gojju. That it was Andhra style nailed it for me. To it got added the mint-coriander masala paste I make for Pudina Dhania Chicken  which was inspired by Aayis Recipes.Following Sri's idea I also added some coconut to the paste. The chicken curry was really very good.We all loved the gravy so much that I have made it several times now.

The best part is you can also use the same recipe for fish or Paneer and it tastes awesome

Chicken in Mint, Coriander and Coconut Gravy  

Marinate 2lb of chicken with 2 tsp ginger-garlic paste, salt, turmeric powder and 2-3 tbsp of thick yogurt.


In a blender jar add
1/2 cup of coriander leaves 
1/2 cup of fresh mint leaves 
4 green chili(optional)
 
2 tbsp of chopped garlic 
1 tbsp of chopped ginger 

1" stick of cinnamon 
4 clove 
1 small piece of Star Anise 

1/3 cup of thick coconut milk or grated coconut
With a splash of water make a smooth paste.

Now heat Oil for cooking

Temper Oil with
4 green cardamom 
2 clove 
small tej-patta 
1/2 tsp Fennel seeds.
Add 1 tsp of sugar and caramelize sugar

Next Add 1 onion roughly chopped. Fry till onion turns soft and brown on the edges.

Add the marinated chicken pieces and saute till chicken pieces lose their raw coloring and turns golden yellow with brown spots.

Add
the green masala paste
1 small tomato chopped,
1/2 tsp of Kashmiri Mirch,
and 2 tsp Coriander powder
Mix well and cook the chicken in the masala for 10-15 minutes. If any water is release from the chicken let it evaporate. Finally when you see oil seeping out at the edges add about a cup of warm water.

Mix well and add salt to taste.A sprinkle of rock salt or beet noon enhances the taste.
Also add 6 green chili slit if like me you had not added chili to the paste. Add a few more mint leaves and cover and let the chicken cook You can do this step in the Pressure cooker too.

Pudina Dhaniya Chicken -- Chicken in Mint Corriander Sauce

Sometimes readers will leave a comment asking "How much salt?". A weighted question with no answer that I know of. Honestly, I don't know how much salt. My salt adding tactics while cooking is start with less salt --> taste --> add a little more --> taste again -->...repeat steps till equilibrium is reached.... Yes do that and do not dip the same spoon again and again without rinsing and same goes about your finger, ok not the finger maybe.

Talking about salt did you know that every winter the salt dumped on US roadways is 13 times more than that used by the Food Processing Industry. Yes, the salt that prevents your car from skidding is actually seeping into groundwater supplies and into lakes and streams thus disrupting aquatic plants and animals. So is there an alternative that is as cheap ? Not really unless you accept more judicious use of the salt like salting only the main roads and highways and using sand on the inner roads. Or salting just before the storm hits rather than later. Or just staying indoors until the snow melts and it is Spring.

Now to the chicken which is a direct influence of the Chicken Hariyali Kabab recipes from Aayi's Recipes

That recipes is perfect and any normal person would not have messed with it.

Me, I am "Cuckoo", as Big Sis S says. I wanted to make a Chicken with Mint and Corriander, wanted a gravy based dish and loved the Hariyali Kabab recipe. So then this followed. The chicken is first cooked exactly as in Hariyali Kabab and then the gravy follows. If you don't want the gravy stop when the chicken is done, eat them all up, lick your fingers and then lament the loss of the gravy.

If you want a minty gravy, go ahead and make the gravy. Depending on your taste, increase or decrease the amount of mint and corriander in the gravy. In lack of a better name I just call it Pudina Dhaniya Chicken or Chicken in Mint & Corriander Sauce.


Read more...






Influenced by this Chicken Hariyali Kabab Recipe

Pudina Dhaniya Chicken/Chicken in Mint & Coriander Sauce

What You Need


Chicken ~ 2 lb skinned and cut in small pieces

To make a Masala for Marinade

Chopped Corriander Leaves ~ 1 cup
Chopped Mint Leaves ~ 1/2 cup
Green Chili ~ 4 (add more depending on your heat level)
Ginger ~ 1" peeled and chopped
Garlic ~ 4 fat cloves

Clove ~ 4
Cinnamon ~ 2" stick
Black Pepper Powder ~ 1 tsp

Thick Yogurt ~ 1/2 cup
Salt ~ to taste

For Gravy

Onion ~ 1 cup of finely chopped red onion
Garlic Paste ~ 1 heaped tsp

Kasoori Methi ~ 1 tsp crushed between your palm
Red Chili Powder ~ 1/2 tsp
Salt ~ to taste

Oil ~ for cooking

To make into a Masala Paste for Gravy

Chopped Corriander leaves ~ 1/4 cup
Chopped Mint leaves ~ 1/2 cup
Poppy Seeds ~ 1 tbsp
Cashew ~ 2 tbsp
Little water


How I Did It

Cooking the Chicken

Make a thick Paste with all ingredients listed under Masala For Marinade. Marinate the washed and cleaned chicken pieces with this spice paste for 2-4 hrs. or even overnight. The least I have done is 1 hr.

Remove the chicken pieces from the marinade, shake off any excess and arrange the pieces on a baking tray. I drizzle a little oil on the pieces before they go into the oven.

Preheat Oven to 350F. Bake the chicken for 20-25 minutes. If you DO NOT want to proceed to gravy then cook till chicken is done. Note: These are my Toaster Oven settings

Making the Gravy

While the chicken is in the oven, make a wet spice paste with all ingredients listed underMasala Paste for Gravy.We will add this masala paste to the gravy later.

Heat Oil in a saute Pan

Add the chopped onion and fry till onion is soft and translucent

Add 1 tsp of garlic paste and saute till fragrant.

Add the masala paste(that you made) and saute for couple of minutes. Add the remaining marinade(from the chicken) if any and cook the masala till you see oil seeping out from the edges

Crush the Kasoori Methi between your palms and add it to above. Saute for a minute. Add 1/2 tsp of Red Chili Powder. Adjust Chili Powder according to taste.

The chicken is done by now so add the chicken pieces to the pan and mix in with the spices. If there is liquid drippings in the baking tray do not add all the liquid now.

Cook the chicken with masala for a minute or two and then add the liquid drippings from the bake tray. Add little water as needed for gravy. Adjust for salt and seasoning and cook till the gravy thickens and is just enough to coat the chicken.

Once the chicken is done sprinkle some black pepper powder to give a nice heat effect.

Brown Rice -- Mint Rice

Why are you on Orkut or FaceBook ?

Why would you want to see pictures of the girl-you-hated-in-Kindergarten holidaying in Corfu while you are shoveling snow in some god damn suburb of New York ?

How will it help to know that girl from section C third grade who used to come over for homework help has just been hired by the company who rejected your resume thrice ?

Why would you want to see your one time crush smiling at you from his profile pic, svelte wife, fat kids and a steel gray BMW in tow ?

Why would you in midst of a hectic day forgo lunch and pause to fish out a picture of yours from last summer when your tummy was still in and post it on Facebook ?

Why would you write comments like "Cho chweet baby" and "Best Couple ever" on your networked friend's pics when you really don't care a nickel about the baby or couple ?

Why would you want to see a person's life in delta(t) time and ruin yours in +t time ?

Why do you want to connect to people whom you you took no effort to remember even two years back when you were not Orkutting ?

Why do you hate Brown Rice ?

The answer, my friend, is blowin' in the wind,
The answer is blowin' in the wind

Early summer my neighbors had heaped me with bushels of mint leaves. I am not sure if Mint leaves come in bushel but any way I want to use that word so "bushel of mint leaves" it is. I am not a huge fan of Mint and anyway there was too much of it. When those leaves were almost wilting and crying for help I put them in the blender with few green chillies, made a paste and froze the paste. Result was my freezer was full of Ziploc bags holding pretty green frozen cubes of mint.

Most of those cubes I used to make a Pudina Rice with Brown Rice. Brown Rice is kind of a staple at our home for Saturday Lunch, if we are having a Saturday Lunch at all. Also if there is a Saturday Lunch it is usually a one pot meal, quick, easy convenient. The Mint Rice or Pudina Rice suits that purpose to the hilt. Flavorful it imbibes the Brown Basmati with a fragrance and taste that makes a Brown Rice hater just forget that he discriminates rice by color & creed.

Note: I am not on Orkut or Facebook, don't go finding me there. The questions are triggered by this very honest post and comments from real life friends


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Pudina Rice/Mint Rice

Prep

Soak 2 cups of Brown Basmati for half an hour. You can also use White Basmati but then the water required to cook will vary.

Make a paste of half of a large red onion(or 1 small red onion), 4-5 cloves of garlic, 1" of peeled ginger and 4 tbsp of Mint Leves (Pudina) paste. Add 2-3 green chillies to make the paste, I didn't because Saturday Lunches are for everyone in the family even the non-chili eaters. Note: My neighbors had given me lots & lots of mint/ pudina over summer, which I had transformed into a paste which I then froze, so that is why I say paste here. I am not sure but I think a bunch or two of mint would suffice. Update on 12/21: I did this again last week and this time I added corriander leaves along with the mint to make the paste. beautiful end result.

Start Cooking

Heat Oil

Fry 1/4 cup of cashews to lightly brown, remove and keep aside

Temper the oil with 4 clove, 2 green cardamom and 1" thin stick of cinnamon

Add the onion + garlic + ginger + mint paste and fry till you see the oil seeping out of the sides of the masala

Add 1 tsp of coriander powder, half a potato chopped in quarters, and any veggies you like. I added 1/3 cup of peas & carrots. Cauliflower cut in small florets would have worked very well too. Fry for 3-4 minutes with a little sprinkle of water

Drain the rice, smear with little ghee and add to above. Add 1/4 tsp of Biryani Masala and fry the rice for a couple of minutes

Add water to measure. For 2 cups of Brown Basmati I added about 5 cups of water. Read your rice package for directions.

Add salt and let the rice cook. Once the rice is cooked add the fried cashews and a pinch of sugar if you like sweet.

There your one pot meal is ready in no time

Serve with a papad, some yogurt or raita on the side and a salad of cucumber & radish

Similar Recipes:

Brown Rice -- Methi Rice

Brown Rice -- Tomato Rice