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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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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

  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.
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2 reviews received for Phudina, Coriander and Coconut Milk Rice

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 Reviewed By
Foodie #610605March 24, 2014

Green Rice is specially made by mixing mint and coriander. This rice is easy to prepar and very tasty to eat.

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Reviewed October 28, 2011by Foodie 06


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Reviewed March 24, 2014by Foodie #610605

Green Rice is specially made by mixing mint and coriander. This rice is easy to prepar and very tasty to eat.

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