Easy Coconut Mint Rice Recipe

Producer: Priyanka Das Editor: Manuj Yadav

India's cultural diversity shines through its culinary traditions. Here's an easy recipe of coconut mint rice from The Tastes of India Podcast on Audible to celebrate Ugadi.

Ingredients    ●   Raw rice - 1 cup    ●  Onion - 2, finely chopped    ● Ginger-garlic paste - 1 tbsp    ●  Turmeric powder - 1/4 tsp    ●  Red chilli powder (to taste)    ●  Salt (to taste)    ●   Tamarind paste - 2 tbsp    ●   Mint leaves - 1 cup, tightly packed    ●  Coriander leaves - 1/2 cup    ●  Grated coconut - 1/2 cup    ●   Green chilli - 3    ●   Oil - 3 tbsp    ●    Black cardamom - 1    ●   Green cardamom - 2    ●    Cinnamon - 1 inch    ●    Cloves - 3    ●    Javitri - 1 pcs    ●   Pepper - 5    ●   Star anise - 1    ●   Bay leaf - 1    ●   Fennel seeds - 1/2 tsp    ●  Cumin seeds - 1/2 tsp    ●   Mustard seeds - 1/2 tsp

Rinse the rice and soak it for 30 minutes, then drain and set aside.

Grind mint and coriander leaves to make a fine paste, then set it aside. Also, grind coconut and green chilies separately and set aside.

Heat oil in a pan, add mustard seeds and let them splutter. Add all the whole spices and cumin seeds to the pan.

Next, add chopped onions and turmeric powder, and fry until golden brown. Add ginger-garlic paste and fry until the raw smell disappears.

Add the mint paste, coconut paste, red chilli powder, salt, and tamarind paste. Stir-fry for a few minutes.

Add rice to the mixture and mix well. Pour in two cups of water and mix everything thoroughly. Cook uncovered on a low flame.

Stir occasionally while cooking to ensure an even mixing of the masala. Once the water evaporates, turn off the heat.

Cover and let it rest for some time to allow any remaining uncooked rice to cook in the steam. You can now serve the flavoured rice with raita and papad. 

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