Phudina, Coriander and Coconut Milk Rice
by Tarla Dalal
Added to 84 cookbooks
This recipe has been viewed 16687 times
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.
- Heat the oil in a deep pan, add the rice and sauté on a medium flame for 2 to 3 minutes.
- 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.
- Remove the bayleaf and discard it.
- Add in the coriander, mint and green chillies and mix well.
- Serve hot.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.