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5 from 1 vote

Mint Coconut Rice

Delicious mint coconut rice a great one pot meal goes with yogrut and papad or potato chips. Easy to put together flavor rich with fresh herbs and spices.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Indian
Servings: 2
Author: Swathi ( Ambujom Saraswathy)


  • 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.


Cook basmati rice .
Grind, coconut, mint, cilantro, green chili, ginger, garlic, lime juice and salt and set aside.
In a skillet heat ghee and add spices, green chili  and onion and continue to cook  until onion changes color.
To this add mint-coconut- paste and cook for another 1-2 minutes.
To this add cooked, drained rice and mix everything well.
When you are ready to serve add cashew nuts and fresh mint.