| 1¾ cups basmati rice soaked in water |
| 2 tspn ginger paste |
| ¾ cup curd |
| 1 cup pudina leaves finely chopped |
| 2 bay leaves |
| 4 to 6 green cardamoms |
| 3 to 4 cloves |
| 3 to 4 large cardamoms |
| 8 to 10 black peppercorns |
| 3¼ cups water for cooking |
| 3 tbsp ghee. |
| Salt to taste |
|
| Heat ghee in a thick-bottomed pan and put the bay leaves, green cardamoms, large cardamoms, cloves and black peppercorns. |
| When they begin to crackle, put the ginger paste, stir well and put beaten curd. |
| Cook for 3 minutes. |
| Put water and allow it to boil and also add the salt for taste. |
| Drain the water from the soaked rice and add it to the water & bring to a boil. |
| Now add the chopped pudina leaves and mix lightly. |
| Cover and cook on low heat for at least eight minutes or till the rice is completely cooked. |
| Garnish with pudina leaves and serve hot. |
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