Aromatic Rice with Herbs

Instructions

• 1
  Wash the basmati rice and let it drain.
• 2
  In a large pot, heat vegetable oil or ghee over medium heat.
• 3
  Add cumin seeds, fennel seeds, cinnamon, and star anise to the heated oil and fry until fragrant and they begin to crackle.
• 4
  Add chopped onion and minced garlic to the pan and cook until the onion becomes soft and lightly golden.
• 5
  Add chopped mint (pudina) and coriander (dhania) leaves to the pan. Mix well and cook for 2-3 minutes until softened.
• 6
  Add the drained rice to the pan and mix it well with the herbs and spices. Cook for 2-3 minutes, stirring constantly.
• 7
  Add enough water to cover the rice. Add salt to taste and stir.
• 8
  Bring the water to a boil, then reduce the heat to low and cover the pan with a lid. Let the rice simmer for 15-20 minutes or until the rice is cooked and all the water is absorbed.
• 9
  Finally, add the olives, if desired, and lightly toasted pine nuts and mix them into the rice.
• 10
  Serve Pudina-Dhania Ka Chawal as a side dish to other Indian meals or as a main course, garnished with a little fresh chopped coriander. It can be enjoyed with raita or a piece of naan bread.