Mint and corriander rice

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
Garlic - 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'. 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.