Coriander Mint Rice  

It is an excellent rice based wholesome meal made with the popular wonder herbs of Indian cuisine, pudina (mint) and kothmir (cilantro or coriander) combined and cooked with aromatic basmati rice. The rice is wonderfully tinted with a natural green colour shade, smelling of warmth and shine; this dish makes for an endearing meal to serve your family and friends. The Mint - Cilantro rice is a quick and simple meal that can be served with some papad or raita. A perfect party dish and also ideal for lunch boxes or picnics!

One of my North Indian Friends is expert in making this rice. After I had this rice from her house, this has become a regular dish for our lunch as well..I am sure the kids would also love it because of its vibrant colour. For a change, I have tempered the rice with some urad dal and chana dal. We liked it that way but if you want to make it in the traditional way just follow the recipe below..Enjoy!!

Preperation Time: 10 min.

Cooking Time: 15 min.

Serves: 4


Basmati rice - 1 cup (cooked)

Mint leaves - 1/2 bunch

Coriander leaves - 1/2 cup

Onion - 1/2 of 1 (chopped)

Green chilli - 3

Ginger - 1 tsp (chopped)

Garlic - 1 tsp (chopped)

Oil - 1 tsp

Salt - to taste

Cashew nutts - 2 Tbsp (fried in ghee)

For seasoning

Oil / Ghee - 2 tsp

Jeera - 1/2 tsp

Cinnamon - 1/2 inch piece

Cloves - 3

Bay leaf - 2

Preparation Method

Cook rice evenly and keep aside. Make sure that the grains are well seperated.

Heat 1 tsp of oil in a frying pan and add onion, ginger, garlic and green chilli. Saute for 1 - 2 minutes.

Add mint leaves and coriander leaves and saute for few seconds.

Grind the above mixture to a smooth paste and keep aside.

In another pan heat oil or ghee and add jeera. Saute for few seconds.

Then add cinnamon, cloves and bay leaves. Saute for about 30 seconds.

Then add the ground paste and saute for a minute under a low flame till the raw smell disppears.

Add cooked rice and salt into it and mix gently.

Garnish it with fried cashew nuts and serve hot..


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