Coconut Mint Rice

Coconut Mint Rice is an easy flavored rice recipe, consisting of coriander leaves, mint leaves, freshly grated coconut, tamarind and some whole garam masala. The addition of mint leaves gives this recipe a nice aroma.

Course Main Course

Cuisine Indian

Keyword coconut mint rice

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 460kcal

Author Puja

Equipment

Ingredients

1 cup Raw Rice
2 nos Onion finely chopped
1 tbsp Ginger-garlic paste
1/4 tsp Turmeric powder
Red Chilli Powder to taste
Salt to taste
2 tbsp Tamarind paste

To grind:

1 cup Mint leaves tightly packed
1/2 cup Coriander leaves
1/2 cup Grated Coconut
3 nos Green chili

For seasoning:

3 tbsp Oil
1 nos Black Cardamom
2 nos Green Cardamom
1 inch pcs Cinnamon
3 nos Cloves
1 pcs Javitri
5 nos Pepper
1 nos Star Anise
1 nos Bay leaf
1/2 tsp Fennel seeds
1/2 tsp Cumin seeds
1/2 tsp Mustard Seeds

Instructions

Soak rice for 30 minutes, drain and keep it aside.
Grind Pudina, coriander leaves to a fine paste. Set aside.
Grind coconut and green chili separately and keep it aside.
Heat oil in a pan add mustard seeds.
When the seeds start spluttering add all whole garam masala and cumin seeds.
Add chopped onion and turmeric powder and fry until golden brown.
Add ginger-garlic paste and fry till the raw smell goes off.
Add Pudina paste, coconut paste, red chili powder, salt, tamarind paste and stir-fry for few minutes.
Now add rice to the mixture and mix well.
Add two cups of water and mix everything well.
Cook without covering the lid on a slow flame.
You can stir it once in between while cooking so that the masala gets mixed properly.
Once you see the water gets evaporated, turn off the gas stove.
Cover and keep it aside for some time so that if there is some uncooked rice remaining, then the rice will get cooked in a vapor.
Once done serve this flavored rice along with raita and papad.

Notes

If you are making this rice in a pressure cooker, then after adding water you can close the lid and cook for one whistle. Let it cool to room temperature and then open the pressure pan.

Instead of tamarind juice, you can use either lemon or tomato puree.

Nutrition