Step by Step Picture Recipe:
For Masala Paste
Coriander Leaves – 1 cup, tightly packed
Mint Leaves – 1/2 cup, tightly packed
Green chilies – 4 -5 long
Cloves – 3 -4
cinnamon – 3″
Garlic – 5 -6 cloves
Coconut – 1/2 cup
For the Rice:
Rice – 2 cups
Onions – 2 medium
Bay Leaves – 3 -4
Cloves – 4
Cinnamon – 3″
Mace / Javitri – 1 big
Anise Star – 2
Curds / Yogurt – 2 -3 tbsp
Salt to taste
Water – 4 cups
Oil – 4 tbsp
How to make the Masala Annam / Rice Pilaf
Wash and soak the rice in two times its amount for at least 15 – 20 mins.
For Masala Paste
Wash and drain both mint and coriander leaves.
In a mixer, take all the ingredients expect green chilies, pulse it couple of times till the leaves are finely ground. Finally add the green chilies and pulse it again. The green chilies should not be ground finely, but it should sort of retain it’s shape and just be coarsely ground.
For making the rice:
Heat a non stick or wide pan enough to cook the Rice.
Add oil and onion julienne. Saute till the onions start turning colour. Add all the whole spices and saute well.
At this stage add the ground masala paste, and mix well. Add salt and cover, and simmer.
Add the bay leaf, mix well. Then add the curds and again cover to cook in low flame.
At this stage you will see the oil coming out well.
Add water and cover. When the water starts rolling, drain the rice and add to the pan.
Cover and cook in sim. Keep checking in intervals of 10 mins. The rice takes about 20 mins or even less to get done.
If you want to pressure cook, make sure you add a little less water than 4 cups.
The rice colour is because of the browned onions.
Increase the spice by adding more chilies if you want