Phudina, Coriander and Coconut Milk Rice
by Tarla Dalal
Added to 100 cookbooks
This recipe has been viewed 28603 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.
Nutrient values per serving
|Vitamin A||203.7 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||3 mg|
|Folic Acid||11 mcg|
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