(Pudhina Pulav, Pudina Kothamalli Sadam, Mint Rice, Cilantro Rice)

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Ingredients
Rice (Basmati or any other rice) - 2 cups (washed & soaked)
Onion - 1 (chopped or sliced)
Lemon Juice - 2 tblsp
Water - 3 cups
Salt - to taste
Ghee/ Oil - 2 tblsp
 
To Grind
Mint Leaves - 1 cup
Corriander Leaves (Cilantro) - 1 cup
Grated Coconut - 1/4 cup
Ginger -  1" piece
Galic - 4 cloves
Green Chillies - 5 or 6
Whole Garam Masala - 1" piece cinnamon stick, 3 cloves, 2 cardamom, 1 star anise
Fennel Seeds - 1 tsp
 
For Tempering
Cashews/Peanuts - 2 tblsp
Mustard Seeds - 1/2 tsp
Channa Dal - 1 tsp
Urad dal - 1 tsp
Dry Red Chillies - 1
Bay Leaf - 1
 
 
Method
1. Make a paste of all the ingredients under 'To Grind'.
2. Heat ghee/oil in a pan or pressure cooker. Fry all the ingredients under 'For Tempering'. 
       
         (Tip :- The tempering is absolutely optional. It adds a nice crunch to the rice dish. I personally like to add tempering when I have mint corriander rice as a simple meal with some papad, boiled egg or raita. But when I have with some rich sidedishes like chicken curry, I like to make it plain without any tempering (Pudhina Pulav).)

3. Add the chopped onions and saute till it turns golden brown.
4. Next add the ground paste. Saute on a medium flame for 5-10 minutes till the masala turns dark green, all the raw smell has vanished and oil starts seperating. 
5. Add 3 cups of water, lemon juice and required salt. Bring it to a boil.
6. Add the soaked rice to this. Cover the pressure cooker (or pan), reduce the flame and cook for 20-25 minutes. You can also transfer everything to a rice cooker and cook till the rice is done.
7. Switch off. Gently fluff up the rice and keep it covered for another 5-10 minutes before serving.
 
Serving Suggestions
 - This can be served a quick and simple meal with some papad or potato chips, raita or boiled egg.
 - You could also make this a rich meal for some parties with some chicken or potato gravies.
 - This is also perfect for lunch boxes, picnics or train travel.
 
Variations
   -  As I have already mentioned, you can make it as a traditional mint-corriander rice with all the temperings. If not, you can make it like 'Mint- Corriander Pulav' without any tempering.
   - You can also make Mint- Corriander Biriyani by adding some vegetables or chicken before cooking the rice.
   - You can make this with just mint leaves (Mint Rice) or with only Corriander Leaves (Corriander Rice).

Mint Chicken Biriyani without tempering