Mint coriander rice:
Mint coriander rice (pudhina kothamalli rice) is one of the preferred rice serving dishes most required among all age groups. The tang of make and coriander makes even the most particular eater enjoy and like the dish.
Mint and coriander are the easiest obtainable herbs and can be easily grown-up in our kitchen garden. Mint and coriander grow healthy in almost all climate conditions, and so it will be offered during the year. So, anytime you are lost on opinion about the menu next day, just go to your home garden, resolve some mint and coriander leaves and you are all set to make a fit, nutritive, aromatic, and tasty and a simple rice mixture.
Mint and coriander leaves have rich health benefits and need to be integrated in some way or the other in our daily diet veg recipes. Both the herbs are cholesterol free and are a store of anti-oxidants, vitamins, necessary oils and dietary fiber, which helps to control blood cholesterol and blood pressure.
Ingredients of Mint Coriander Rice:
- Basmati or any other rice – 2 cups or 4 cups of cooked rice
- Onion – 1
- Lemon Juice – 1 tbsp
- Water – 3 cups
- Salt – to taste
- Ghee/ Oil – 2 tbsp
- To Grind
- Mint Leaves – 1 cup
- Coriander Leaves (Cilantro) – 1 cup
- Grated Coconut – 1/4 cup
- Ginger – 1″ piece
- Garlic – 4 cloves
- Green Chilies – 5 or 6
- Whole Garam Masala – 1″ piece cinnamon stick, 3 cloves, 2 cardamoms, 1-star anise
- Fennel Seeds – 1 tsp
- For Tempering
- Cashews/Peanuts – 2 tbsp
- Mustard Seeds – 1/2 tsp
- Channa Dal – 1 tsp
- Urad dal – 1 Tsp
- Dry Red Chilies – 1
- Bay Leaf – 1
Method for Pudhina Kothamalli Rice :
- You can make this pudina malli rice with raw rice or with leftover cooked rice. I have explained both methods underneath. If you have uncooked rice, take 2 cups of it, wash it well and soak it for 15 minutes. If you have cooked rice, you need about 4 cups of it for the above quantity. The rice should be entirely cooked and the grains should be dividing. Increase the rice in a plate and add couple spoons of sesame oil to keep the grains cool and divided.
- Make a paste of all the ingredients under to mill.
- Heat ghee/oil in a pan or pressure cooker. Cook all the ingredients under For Tempering.
- Add the chopped onions and saute till it turns golden brown.
- Next, add the ground paste. Saute on a medium fire for 5-10 minutes till the Masala turns dark green, all the raw tang has missing and oil starts extrication.
- After the masala is prepared if you have extra cooked rice, you can just add the cooked rice and mix it with the masala. Add salt if required and cook on low fire for just a couple of minutes for the flavors to be engaged by the rice. Mint coriander rice is prepared to serve.
- If you do not have cooked rice, follow the steps below. Add 3 cups of water, lemon juice and required salt to the masala. Bring it to a boil.
- Add the soaked rice to this. Cover the pressure cooker (or pan), reduce the fire and cook for 15 minutes. You can also shift all to an electric rice cooker and cook till the rice is done.
- Switch off. Softly fluff up the pudina kothamalli rice and keep it enclosed for another 5 minutes before serving.