Mint rice

Ingredients

For 2 people

• 1 cup basmati rice, dry
• 2 cups water
• 2 tbsp water
• 1 tsp fine salt, divided
• 1 tbsp neutral oil
• 1/4 cup raw peanuts
• 1 tsp cumin seeds
• 1 small onion, finely chopped (4 oz)
• 2 tsp minced fresh ginger
• 1 tsp minced garlic
• 2 small green chilies, finely chopped
• 1 cup packed mint leaves
• 1/2 cup packed cilantro leaves and tender stems
• 1 tbsp lemon juice
• 1/8 tsp ground turmeric
• 1/4 tsp garam masala

Method

1. Rinse and soak the riceRinse 1 cup basmati rice in several changes of cool water until the water is less cloudy, then soak it in fresh water for 20 minutes. Drain well before cooking. This helps the grains cook evenly and stay long and separate instead of sticky.
2. Cook the riceBring 2 cups water, 1/2 tsp of the salt, and the drained rice to a boil in a small saucepan. Cover, lower the heat to the lowest setting, and cook for 12 minutes without lifting the lid. Turn off the heat and let it stand, covered, for 10 minutes. Fluff gently with a fork and spread on a plate to cool slightly while you make the herb base.
3. Make the mint pasteIn a blender or small processor, combine the mint leaves, cilantro, lemon juice, turmeric, and 2 tbsp water. Blend to a smooth, spoonable paste. Add only enough of the measured water to get the blades moving; a thick paste clings to the rice better and keeps the final dish from turning wet.
4. Toast the peanuts and spicesHeat 1 tbsp oil in a 10-inch skillet over medium heat. Add the peanuts and cook for 2 to 3 minutes, stirring often, until lightly golden. Add the cumin seeds and let them sizzle for about 20 seconds, then add the chopped onion, ginger, garlic, and green chilies.
5. Soften the onion baseCook the onion mixture for 5 to 6 minutes over medium heat, stirring often, until the onion is soft and turning golden at the edges. Stir in the mint paste and cook for 2 minutes, scraping the pan so the herbs darken slightly and lose their raw edge. The mixture should look thick, glossy, and aromatic, not soupy.
6. Season the herb mixtureStir in the garam masala and the remaining 1/2 tsp salt. Cook for 30 seconds more. If the paste seems too dry, add the remaining 1 tbsp water so it coats the rice evenly; if it looks wet, cook 1 minute longer before adding the rice.
7. Fold in the riceAdd the fluffed rice to the skillet and gently fold with a spatula until every grain is coated and tinted green. Keep the heat on low and cook for 3 to 4 minutes, stirring carefully, so the rice absorbs the seasoning without breaking.
8. Finish and serveRemove from the heat and rest for 2 minutes, then fluff once more. Taste and adjust only with a squeeze of the lemon juice already measured in the recipe if you want a brighter finish. Serve warm, with the peanuts visible on top and the rice piled loosely so the grains stay separate.