Wash 1½ cups rice and soak it for about 15 minutes.

Pluck and wash 1 cup mint and handful of coriander leaves. Drain them completely.

Grind mint, coriander, 1 to 2 green chilies, 1 inch piece of ginger, 3 small pods of garlic, ¼ cup chopped coconut or 1 large cubed to as smooth as possible without adding water.

Heat a pan with 2 tablespoons oil or ghee.

Add 1 bay leaf, 1 star anise, 1 strand mace, half teaspoon cumin, 6 cloves, 2 inch cinnamon and 4 green cardamoms.

Saute till they begin to sizzle.

Add the ground paste and fry on a medium to low flame for about 2 to 3 minutes.

Optional - If using mix veggies you can add 1½ cups of mixed vegetables now & then saute for another 2 mins.

Pour water and add salt. Mix and check the salt. Bring it to a boil.

Add washed and drained rice. Cook until done in your preferred way.

Cook the rice till the water almost evaporates.

When there is very little water left in the cooker, close the lid.

Cook it for about 5 minutes on a low flame and switch off.

Do not allow to whistle. If making with normal rice, let it whistle once.

When the pressure releases, open the lid and mix gently.

You will see a layer of the mint mixture on top, pour lemon juice all over and mix it gently .

Serve pudina rice with a simple onion raita or a potato kurma.

Cook covered on a low heat until rice is fully cooked. Serve with raita or plain yogurt.