Phudina, Coriander and Coconut Milk Rice

by Tarla Dalal

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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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Phudina, Coriander and Coconut Milk Rice recipe - How to make Phudina, Coriander and Coconut Milk Rice

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Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 4Makes 4 servings (4 serving )
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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

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.

Accompaniments

Curry Of Tofu, Mushrooms and Vegetables
Table-top Thai Curry
Thai Green Curry, Veg Thai Green Curry

Nutrient values per serving

Energy	406 cal
Protein	5 g
Carbohydrates	39.4 g
Fiber	7.7 g
Fat	25.4 g
Cholesterol	0 mg
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
Calcium	15.3 mg
Iron	1.4 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	0.9 mg
Potassium	3.8 mg
Zinc	0.6 mg