Mint Rice

by sonaliS
Rice with mint and coconut
Print Recipe
Votes: 11
Rating: 4
You:
Rate this recipe!
Cuisine Tamil
Prep Time 30 minutes
Servings
people
Ingredients
For seasoning:
Cuisine Tamil
Prep Time 30 minutes
Servings
people
Ingredients
For seasoning:
Votes: 11
Rating: 4
You:
Rate this recipe!
Instructions
  1. Cook rice till each grain is separate but soft to touch and allow it to cool.
  2. Heat 1 tsp of oil in a pan.
  3. Fry green chillies and mint leaves till mint leaves shrink.
  4. Grind it along with coconut, tamarind and salt.
  5. Heat rest of the oil.
  6. Fry cashewnuts until golden and keep aside.
  7. Add all seasoning ingredients one by one.
  8. Add finely cut onions and fry till it become translucent.
  9. Add ground masala paste and fry for a few more minutes till good aroma comes.
  10. Reduce the flame and add cooked rice. Mix carefully without breaking grains of rice till it becomes hot.
  11. Add fried cashews.
  12. :- Serve hot with any raita.
Share this Recipe
 

Related Posts

11 comments

curryadmin
Jei July 7, 2006 - 12:00 am

Tried this…came out good….thank u…

Reply
curryadmin
San March 14, 2007 - 12:00 am

Tried this recipe. Came out good.

Reply
curryadmin
anjali November 27, 2005 - 12:00 am

Quick and easy recipe.Very good too.

Reply
curryadmin
shrutipram February 15, 2008 - 12:00 am

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

Reply
curryadmin
shrutipram February 15, 2008 - 12:00 am

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

Reply
curryadmin
Kavitha March 27, 2009 - 7:01 am

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

Reply
curryadmin
roshelle October 13, 2005 - 12:00 am

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

Reply
curryadmin
gayathri December 16, 2005 - 12:00 am

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

Reply
curryadmin
james lombardi August 1, 2004 - 12:00 am

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.

Reply
curryadmin
Deepa November 9, 2007 - 12:00 am

Awesome

Reply
curryadmin
vandhana November 20, 2008 - 12:00 am

Very Good Recipe…….I tried it ….Came out excellent

Thank You So Much Sonali…….

Reply

Leave a Comment