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Servings Per Recipe: 3
Amount Per Serving
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Wash the mint leaves thoroughly and drain it.
Add the mint leaves and green chilies to the blender and grind it to a smooth paste.
Soak the rice in water for half an hour.
Cook the rice with 1 Tbsp. of salt , cloves, bay leaf and star anise and two cups of water.
Once the rice is done, fluff it up well and let it cool down a bit.
Heat a pan on the stove, add the ghee and once the ghee becomes hot, add the fennel seeds.
When the fennel seeds turn golden brown, add the cashews.
When the cashews turn golden , add the mint paste and salt and cook till the moisture evaporates.
When the color of it turns slightly darker, it is done.
Now add this to the rice and mix it evenly.
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