Fresh Mint Rice - Pudina Bhat
from Laxmi Hiremath Author, The Dance of the Spices: Classic Cooking for Today’s Home KitchenServes 4
INGREDIENTS:
3 tablespoons canola oil
1 teaspoon brown or yellow mustard seeds
1 teaspoon cumin seeds
2 tablespoons dried currants or raisins
1 cup firmly packed, chopped fresh mint leaves plus beautiful sprigs for garnish
4 cups freshly cooked basmati, jasmine or long grain white rice
1/2 cup coarsely chopped toasted walnuts
PREPARATION:
1. Heat the oil in a small wok or skillet over moderately high heat. Add the mustard and cumin seeds; immediately cover with a spatter screen, and cook until the seeds stop popping, about 30 seconds. Reduce the heat to low. Toss in the currants and fry until plump for about 1 minute. Stir in the mint leaves and cook until fragrant, 2 to 3 minutes. Remove from heat.
2. Pour the oil seasoning along with the seeds over the rice, scraping the pan with a spatula. Toss gently; fold in the nuts. Transfer rice to a heated dish. Garnish with mint sprigs and serve warm or at room temperature.
To make ahead: This dish may be assembled several hours ahead and kept covered at room temperature, refrigerated during warmer weather. Cover and reheat on medium flame or in the microwave.