Wash the rice and cook it in a saucepan in salted water for about 15 minutes, until it softens. Keep aside.

Mix well in a bowl egg yolk, plain yoghurt, flour and water. Add a small amount of rice and water from the saucepan and stir well. Repeat a few times to warm up the mixture.

Add the mixture into the saucepan and stir slowly till all mix well. Cook at medium heat for 10-15 minutes stirring continuously until it comes to boil.

In a separate pan, melt the butter at low heat and add the dried mint. Saute and stir for not more than 30 seconds until mint releases its aroma.

Remove from heat, add into the soup and stir well.