Zainab Khanam
- 1 cup basmati rice - 1 cup fresh mint leaves - 1/2 cup coriander leaves - 1 chopped onion - 1-2 green chilies, - 1 tsp ginger-garlic paste, whole spices (like cumin, cloves) - salt, and oil.
Rinse the rice and cook it until soft, but not mushy. Set aside and let it cool.
Blend mint, coriander leaves, green chilies, and ginger-garlic paste with a little water to form a smooth paste.
Heat oil in a pan, add whole spices, then sauté onions until golden. Add the pudina paste and cook until the raw smell disappears.
Add the cooked rice to the pan with the pudina mixture. Toss gently to coat the rice with the minty flavor.
Add a squeeze of lemon and garnish with fried cashews or fresh mint leaves for extra flavor. Serve hot!