Zucchini Herb Rice

14 ingredients
5 steps

Ingredients

  • 1 basmati rice
  • 1 zucchini
  • 1 bunch mint leaves
  • 1 bunch cilantro leaves
  • green onions couple of strands
  • 1 lemon juice
  • salt to taste
  • 1 bay leaf
  • 2 pods cardamom
  • 1 teaspoon black pepper powder-1/2
  • 1 teaspoon white pepper powder 3/4
  • 1 cumin seeds
  • 1 sunflower oil
  • 2 water

Directions

  1. 1
    Wash and soak rice with water for 10 minutes.
  2. 2
    Wash and peel the zucchini. Grate it in a cheese grater. Wash and rough chop mint leaves, cilantro and green onions.
  3. 3
    Heat oil/butter in a pan and add bay leaf, cardamom and cumin seeds. Drain water from the rice. When cumin seeds splutter, add the drained rice to this and stir fry for 2-3 minutes.
  4. 4
    In a rice cooker, add this rice, grated zucchini, mint leaves, cilantro leaves,green onions, salt, pepper powders and 2 cups of water and cook like normal rice.
  5. 5
    If you are using pressure cooker, wait for 2 whistles. Let it cool and fluff up the rice with a fork. Add lemon juice and mix well. Serve hot with any gravies or a salad or raitha. I served it with kidney beans in a spicy tomato gravy (Rajma)

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