Pudina and Dhaniya rice

Ingredients

400 gms/2 cups basmati rice washed and soaked in water for 30 minutes,drained
½ gm / 1 tsp saffron(kesar) strands
100 ml / ½ cup clarified butter(ghee)/refined oil
1 cinnamon(dalchini) stick,2”
4 cloves(laung)
18 gms / 2 tsp ginger(adrak),minced
300 ml / ½ cup yoghurt, whisked
1 onion (pyaz) large, finely chopped
12 gms / 3 tbsp coriander leaves(hara dhania) finely chopped
4 gms / 1 tbsp mint leaves(hara pudina) finely chopped
4 gms/ 2 tsp white pepper powder
salt to taste

 

Method 

1. Put the drained rice in a pan and add water to just about cover it. Add saffron and boil for 10 minutes.
2. Remove from heat and drai all the excess water.keep aside
3. Heat the clarified butter/oil add the cinnamon and cloves. Sauté until they crackle.add the ginger and stir.add the drained rice and stir it until it well coated with the oil.add the whisked yoghurt,chopped onions,coriander and mint leaves,white pepper powder and salt.
4. Put on a very low heat and cover. Cook until the rice is well cooked and yoghurt is absorbed.