We basically love to eat rice, and yes while growing up I had rice dishes 3 times a day. However, as my hubby is diabetics, rice is served only once a day. As I was looking for a new rice dish, I found this recipe from my home town magazine in local language, Malayalam. What I like about this recipe is that it is simple and easy to put together. Thus mint coconut rice born.
I won’t post any everyday cooking pictures in Instagram or Facebook. I think everybody knows we all eat 3 times a day, why showing off. I like to share the recipe when there is a story with it. I like to call this mint coconut rice as Mint chutney rice. Yes it is made with ground paste of mint, coriander, green chili and coconut. Here is the version of chutney I made with cilantro and coconut. I used basmati rice in this recipe; however you can use your favorite rice. Make sure to eat with some raita and papad or Lays potato chips. In Ayurveda, mint is considered as a cooling herb, with a sweet taste and a pungent aftertaste. Most varieties of mint are pacifying for all three doshas (bad effects), and especially helpful for balancing Pitta (The Pitta dosha is connected to digestion, metabolism, and energy production like acid reflux ,gastric or peptic ulcers, heartburn etc). Mint is good for digestion as well as for respiratory system health.
If you want to use left over rice or want to make a one pot meal, then this rice is best. I think Mint coconut chutney is condiment similar to pesto or chimichurri made by grinding or pureeing fresh herbs (mint and cilantro/coriander) with garlic, coconut, ginger, acid, and chilies one thing I always noticed that when there is mint there will be cilantro join together in Indian cuisine. Also without green chutney it is hard to think about any snack like samosa or bhel puri even pani puri.
I think this mint rice alone is enough, but get a side dish if you like one with rice. I prefer without any side dish. Here comes the recipe.
Mint Coconut Rice
- 3/4 cup Basmati Rice
- 3/4 cup packed mint leaves
- ½ cup packed cilantro/coriander leaves
- ¾ cup grated coconut
- 2 green chili
- 1 teaspoon salt
- 1/2 of one lime
- 1 inch ginger
- 1 garlic clove
- 2 tablespoon ghee
- 1 bay leaf
- 3 cardamom pods
- 3 cloves
- 1 inch cinnamon stick
- ½ cup chopped red onion
- 1 tablespoon mint leaves
- 10 to 15 cashew nuts I used roasted salted
- Cook the basmati rice using 2 cups water with ¼ teaspoon salt. Drain and set aside.
- In a blender or food processor grind, mint, cilantro, 1 chili, ginger, garlic, ½ of lime juice and ½ teaspoon salt and ground it into fine paste with little water about 2 tablespoon .
- In a skillet heat ghee, cinnamon stick, bay leaves, cloves, cardamom and then add onion and green chili and fry until it changes color and aroma release from the spices. Then add ground mint coconut cilantro paste and continue to cook for 1-2 minutes.
- Then add rice and carefully mix in without breaking grains then add rest of salt and set aside.
- When you are ready to serve add mint, roasted cashew nuts.
- Serve with some yogurt and papadam or lay chips.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.