Rice Soup

by Tarla Dalal

Added to 5 cookbooks
This recipe has been viewed 2349 times

A thick soup delicately flavoured with fresh mint leaves. The soup is also called "yalya soup". The mint leaves can be dried before hand and stored in an air-tight container.

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Preparation Time: 5 Minutes
Cooking Time: 20 Minutes
Makes 4 servings
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Ingredients

1/2 cup fresh mint leaves (phudina)
1/4 cup rice (chawal)
1 cup fresh curds (dahi)
2 tbsp cornflour dissolved in 2 tablespoons of water
salt to taste

Method

Heat a non stick pan and dry roast the mint leaves until crisp. Keep aside
Boil 3 cups of water in a broad pan, add the rice and cook till it is done.
Add another 1½ cups of water, curds and cornflour mixture and cook for a few minutes.
Add the dried mint and salt and simmer for 2 minutes.
Serve hot.

RECIPE SOURCE : Lebanese