Mint Rice

Rice with mint and coconut

Mint Rice

Rice with mint and coconut

Category : Vegetarian, Rice

author-image
By sonali S

Published On: 04 Sep 2002

Rating: 4
12 Votes, 11 Reviews
Write a Review
30 Minutes
Served : 4
Print Recipe

Ingredients

Directions

Step 1

Cook rice till each grain is separate but soft to touch and allow it to cool.

Step 2

Heat 1 tsp of oil in a pan.

Step 3

Fry green chillies and mint leaves till mint leaves shrink.

Step 4

Grind it along with coconut, tamarind and salt.

Step 5

Heat rest of the oil.

Step 6

Fry cashewnuts until golden and keep aside.

Step 7

Add all seasoning ingredients one by one.

Step 8

Add finely cut onions and fry till it become translucent.

Step 9

Add ground masala paste and fry for a few more minutes till good aroma comes.

Step 10

Reduce the flame and add cooked rice. Mix carefully without breaking grains of rice till it becomes hot.

Step 11

Add fried cashews.

Step 12

:- Serve hot with any raita.

user
Reply
Kavitha

This is the first time i am trying something with mint. Came out very well.Thanks for the recipe.

user
Reply
vandhana

Very Good Recipe.......I tried it ....Came out excellent Thank You So Much Sonali.......

user
Reply
shrutipram

every body must give a try .....simple recipe......thank u so much sonali

user
Reply
shrutipram

good taste....must give a try ,,,,,,thank u somuch sonali

user
Reply
Deepa

Awesome

user
Reply
San

Tried this recipe. Came out good.

user
Reply
Jei

Tried this...came out good....thank u...

user
Reply
gayathri

this dish was simply superb i tried cinnamon sticks and bay leaves for seasoning and the aroma was still more great. sonali a excellent dish hats off to u

user
Reply
anjali

Quick and easy recipe.Very good too.

user
Reply
roshelle

i tried it out just a few minutes back.and i couldnt wait to tell you guys how good it is...do try it.a very easy and delicious recipe.thanks sonali.keep posting such good recipes

user
Reply
james lombardi

amazing taste and textures. dont try it if you dont have the correct curry leaves- broad shiney leaves (not the skinny fuzzy leaves). the only thing i would change would be to fry the chana dal before the urad and mustard seeds. but its still great even if you dont change a thing.

Leave your Review

More by This Author

Top Contributors

  • Recipes of Nizana Shammas

    Nizana Shammas

    Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.

  • Recipes of Renukadevi Kumanan

    Renukadevi Kumanan

    Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.