Coconut Mint Rice Recipe – Authentic Indian Flavors & Fragrance

Last Updated on 1 month by Neha Deshmukh

Coconut Mint Rice Recipe – Authentic Indian Flavors & Fragrance

Hey everyone! If you’re anything like me, you absolutely love a flavorful rice dish. And this Coconut Mint Rice? It’s a total game-changer. I first made this for a family get-together, and it disappeared in minutes! It’s fragrant, refreshing, and surprisingly easy to make. Get ready to transport your tastebuds to India with every bite.

Why You’ll Love This Recipe

This Coconut Mint Rice isn’t just another rice dish. It’s a beautiful blend of aromatic spices, fresh herbs, and creamy coconut. It’s light enough for a summer lunch, but comforting enough for a cozy dinner. Plus, it’s ready in under 30 minutes! Seriously, what’s not to love? It’s a fantastic way to add some excitement to your everyday meals.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Basmati Rice
• 2 cups Water
• 1 teaspoon Salt
• 1 cup packed mint leaves
• 1 cup packed cilantro/coriander leaves
• 1 cup grated coconut
• 2 green chili, adjust to taste
• 1 tablespoon Lime Juice
• 1 inch Ginger
• 1 Garlic clove
• 2 tablespoons Ghee
• 1 inch Cinnamon stick
• 1 Bay leaf
• 3 Cardamom pods
• 3 Cloves
• 1 cup chopped red onion
• 1 tablespoon Mint leaves (for garnish)
• 10-15 Cashew nuts

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special:

• Basmati Rice: This is the rice for Indian cooking. Its long grains and delicate aroma are perfect. You can use about 180-200g of basmati rice.
• Fresh Mint & Cilantro: Don’t skimp on these! They’re the heart of the flavor. If you’re short on time, you can use store-bought paste, but fresh is always best.
• Coconut: Freshly grated coconut is ideal, but unsweetened desiccated coconut works well too (about 80-100g).
• Aromatic Whole Spices: Cardamom and cloves add such a beautiful warmth. Don’t be afraid to toast them lightly before adding to the ghee – it really wakes up their flavor!
• Regional Variations: In some parts of South India, coconut milk is used instead of grated coconut for an even richer flavor. You can also find variations using different types of rice, like Jeera Rice (cumin rice) as a base.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the rice ready. Rinse 1 cup of basmati rice under cold water until the water runs clear. Then, cook it with 2 cups of water and 1 teaspoon of salt. Once cooked, drain it and set it aside.
2. Now, for the flavor bomb! In a blender, combine the mint, cilantro, 2 green chilies, 1 inch of ginger, 1 garlic clove, the juice of 1 lime, 1 teaspoon of salt, and 2 tablespoons of water. Blend until you have a smooth, vibrant green paste.
3. Heat 2 tablespoons of ghee in a skillet over medium heat. Add the cinnamon stick, bay leaf, cardamom pods, and cloves. Sauté for about 30 seconds, until fragrant. This is where your kitchen will start to smell amazing!
4. Add the chopped red onion and the remaining green chili to the skillet. Fry until the onions turn translucent and slightly golden – about 5-7 minutes.
5. Stir in the mint-coconut paste and cook for 1-2 minutes, allowing the flavors to meld together.
6. Gently fold in the cooked rice, making sure not to break the grains. Adjust the salt to your liking.
7. Garnish with fresh mint leaves and roasted cashew nuts before serving.

Expert Tips

• Don’t overcook the rice! Slightly undercooked rice is better than mushy rice.
• Toast the cashews: A quick toast in a dry pan brings out their nutty flavor. Watch them carefully – they burn easily!
• Adjust the chili: If you’re sensitive to spice, start with one green chili and taste as you go.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or vegetable oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Use only 1 green chili or remove the seeds.
  • Medium: Use 2 green chilies.
  • Spicy: Add a third green chili or a pinch of cayenne pepper.
• Festival Adaptations: This rice is a wonderful addition to festive meals like Diwali or Eid. It pairs beautifully with richer curries and biryanis.

Serving Suggestions

This Coconut Mint Rice is incredibly versatile!

• Serve it with a side of cooling yogurt.
• Papadums (Indian crispy wafers) are a classic accompaniment.
• Potato chips (yes, really!) add a fun crunch.
• It’s also fantastic with your favorite Indian curries, like dal makhani or butter chicken.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice is best for this Coconut Mint Rice?

Basmati rice is the star here! Its aroma and texture are perfect for this dish.

Can I use frozen mint and cilantro?

While fresh is best, you can use frozen in a pinch. Just be sure to thaw and squeeze out any excess water before using.

How can I adjust the level of spiciness in this recipe?

Adjust the number of green chilies or add a pinch of cayenne pepper for extra heat.

Can this rice be made ahead of time?

You can cook the rice ahead of time and store it in the refrigerator. Just make the mint-coconut paste and finish the recipe when you’re ready to serve.

What is the best way to roast cashews for garnish?

Dry roast them in a pan over medium heat for 3-5 minutes, stirring frequently, until golden brown and fragrant.

Is coconut milk a good substitute for grated coconut?

Yes, you can use about 1 cup of coconut milk for 1 cup of grated coconut. It will result in a richer, creamier rice.

Enjoy! I hope this Coconut Mint Rice becomes a new favorite in your kitchen. Let me know in the comments how it turns out for you!