Lebanese Minty Rice Soup
by Tarla Dalal
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Yalya Soup or Lebanese Minty Rice Soup is an all-time favourite Lebanese Soup, which is thick, sumptuous and soothing too. Made of Rice ( Cooked Rice) and curd, this soup is delicately flavoured with mint leaves. Dry roasting the mint leaves enhances its aroma and leaves a pleasant aftertaste on your palate. You can also dry the mint leaves in a batch and store it in the Refrigerator in an airtight container.
- Combine the cornflour with 2 tbsp water in a bowl, mix well and keep aside.
- Heat a broad non-stick pan add the mint leaves and dry roast on a medium flame for 2 to 3 minutes or till they turn dry and crisp. Keep aside.
- Boil 3 cups of water in a deep non-stick pan, add the rice, mix well and cook on a medium flame for 10 to 12 minutes or till the rice gets cooked, while stirring occasionally.
- Add more 1½ cups of water, fresh curds and cornflour-water mixture, mix well and cook on a medium flame for another 3 minutes, while stirring continuously.
- Add the dry roasted mint leaves and salt, mix well and cook on a medium flame for 2 more minutes.
- Serve hot.
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