Ingredients required
Rice (basmati preffered) : 250 grams
Onion : 1
Lemon Juice : Two spoons
Salt : to taste
Ghee/ Oil: 2 tblsp
Mint Leaves - 1 bunch
Corriander Leaves : 1 cup
Grated Coconut - two table spoons
Ginger : one inch piece
Galic : 4 cloves
Green Chillies : 6 nos
Garam Masala powder - one spoon
Fennel Seeds - spoon
Cashews/Peanuts - 25 grams
Mustard Seeds: 1/2 tsp
Channa Dal : 1 tsp
Urad dal : 1 tsp
Dry Red Chillies : 2 nos
Bay Leaf – 1 no
Cooking Method
Grind and paste Mint leaves, corriander leaves, coconut, ginger, green chillies, garam masala and fennel seeds.
Heat ghee or oil in a pan or pressure cooker. Fry all the ingredients Cashew or peanust, mustard seed, channa dall, urudu dall, dry chillies and bay leaf
Add the chopped onions and saute till it turns golden brown.
Next add the grinded paste. Saute on a medium flame for 5-10 minutes till the masala turns dark green, all the raw smell has vanished and oil starts seperating.
Add water (1:2 ratio), lemon juice and required salt. boil it well
Add the soaked rice to this. stir it weel to mix all contents well. Cover the pressure cooker or pan, reduce the flame and cook for 20-25 minutes. Now podina rice is ready. Serve it hot with kurma and curd chutney