This simple rice dish is packed with mint and cilantro, creating a fresh, green dish that will lighten up any dinner. A healthy dose of Indian spices add a little heat, bringing this recipe to perfect balance. Yield: feeds 4 as a side
Course Sides
Cuisine Indian
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Servings 4servings
Calories 230kcal
Author Jigyasa Giri
Ingredients
1/2cupgrated coconut
1/4cupwarm water
1cupBasmati rice
1/2cupfresh mint leaves
1/2cupfresh cilantro
2clovesgarlicchopped
1smallgreen chiliseeds removed
1tablespoonghee or butter
1smallonioncut to julienne
1wholecinnamon stick
2wholecloves
5wholeblack peppercorns
1/2teaspooncumin seeds
2cupswarm water
Instructions
Combine grated coconut and warm water in a small bowl. Stir to combine and let sit for 15 minutes. Squeeze coconut to expel as much excess water as possible. Discard water and fluff coconut with a fork. Set aside.
Rinse rice until the water runs clear. Soak for 10 minutes before straining and setting aside.
In a mortar and pestle (or a small food processor), grind mint, cilantro, garlic, chili, and coconut to a thick paste. Add a few drops of water if necessary to help form the paste.
In a saucepan, melt ghee over medium heat. Add cinnamon, cloves, peppercorns, and cumin seeds. Once the spices develop a nice aroma and start to pop, lower heat to low and add onions. Sauté the onions for 4-5 minutes, or until they turn translucent. Add paste, stir well, and cook for another 2 minutes.
Add rice and sauté the grains for 1 minute. Add 2 cups warm water to pot and cover tightly. Cook rice until done, about 10 minutes. Fluff rice with a fork and serve immediately.