Phudina, Coriander and Coconut Milk Rice


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Both mint and coriander have spicy, perky flavours that are balanced very well with sweet, mellow coconut milk in this sumptuous rice delight. The phudina, coriander and coconut milk rice uses minimal spices as mint and coriander themselves are very aromatic, and the whole dish is ready in minutes making it ideal for everyday cooking.

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Makes 4 servings
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Ingredients

1/4 cup chopped mint leaves (phudina)
1/4 cup chopped coriander (dhania)
1 cup coconut milk
1 cup long grained rice (basmati) , soaked for 15 minutes and drained
2 tbsp oil
salt to taste
1 bayleaf (tejpatta)
2 tsp finely chopped green chillies

Method
  1. Heat the oil in a deep pan, add the rice and sauté on a medium flame for 2 to 3 minutes.
  2. Add the coconut milk, bay leaf, salt and ¾ cup of water and cover and cook on a slow flame for 10 to 12 minutes or till the rice is cooked, while stirring occasionally.
  3. Remove the bayleaf and discard it.
  4. Add in the coriander, mint and green chillies and mix well.
  5. Serve hot.
RECIPE SOURCE : 7 Dinner MenusBuy this cookbook
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 on 24 Mar 14 09:32 AM


Green Rice is specially made by mixing mint and coriander. This rice is easy to prepar and very tasty to eat.
 on 28 Oct 11 03:31 PM