- Submitted by Dahlia on 26th Jan 2012
(Pudhina Pulav, Pudina Kothamalli Sadam, Mint Rice, Cilantro Rice)
Mint- coriander rice (pudhina-kothamalli sadam) is one of the favorite rice dishes most sought among all age groups. The aroma of mint and coriander makes even the most picky eater relish and enjoy the dish.
Mint and coriander are the easiest available herbs and can be easily grown in our kitchen garden. Mint and coriander grow well in almost all weather conditions (with little care), and hence it will be available throughout the year. So, anytime you are lost on thinking about the menu next day, just go to your home garden, pluck some mint and coriander leaves and you are all set to make a healthy, nutritive, aromatic, tasty and a simple rice variety.
Mint and coriander leaves have abundant health benefits and need to be included in some way or the other in our daily diet. Both the herbs are cholesterol free and are a warehouse of anti-oxidants, vitamins, essential oils and dietary fiber, which helps to control blood cholesterol and blood pressure. The herbs are also excellent sources of minerals like potassium, calcium, iron, manganese and magnesium. Coriander and mint is one of the richest sources of vitamin K, which has a potential role in bone mass building and also in the treatment of Alzheimer’s disease.
So all ladies and gentlemen, get set to cook this yummy rice variety. Cheers!
Recipe For Mint Coriander Rice
Preparation time: 15 minutes
Cooking time: 30 minutes
- Rice (Basmati or any other rice) - 2 cups (washed & soaked) or 4 cups of cooked rice
- Onion - 1 (chopped or sliced)
- Lemon Juice - 1 tbsp
- Water - 3 cups
- Salt - to taste
- Ghee/ Oil - 2 tbsp
- Mint Leaves - 1 cup
Coriander Leaves (Cilantro) - 1 cup
- Grated Coconut - 1/4 cup
Ginger - 1" piece
- Garlic - 4 cloves
Green Chilies - 5 or 6
- Whole Garam Masala - 1" piece cinnamon stick, 3 cloves, 2 cardamom, 1 star anise
Fennel Seeds - 1 tsp
- Cashews/Peanuts - 2 tbsp
Mustard Seeds - 1/2 tsp
- Channa Dal - 1 tsp
Urad dal - 1 tsp
- Dry Red Chilies - 1
Bay Leaf - 1
- You can make this rice with uncooked rice or with leftover cooked rice. I have explained both methods below. If you have uncooked rice, take 2 cups of it, wash it well and soak it for 15 minutes. If you have cooked rice, you need about 4 cups of it for the above measurement. The rice should be completely cook and the grains should be separate. Spread the rice in a plate and add couple spoons of sesame oil to keep the grains cool and separated.
Make a paste of all the ingredients under 'To Grind'.
- Heat ghee/oil in a pan or pressure cooker. Fry all the ingredients under 'For Tempering'.
- Add the chopped onions and saute till it turns golden brown.
Next add the ground paste. Saute on a medium flame for 5-10 minutes till the masala turns dark green, all the raw smell has vanished and oil starts separating.
- After the masala is ready, if you have leftover cooked rice, you can just add the cooked rice and mix it with the masala. Add salt if required and cook on low flame for just couple of minutes for the flavors to be absorbed by the rice. Mint coriander rice is ready to serve.
- If you do not have cooked rice, follow the steps below. Add 3 cups of water, lemon juice and required salt to the masala. Bring it to a boil.
- Add the soaked rice to this. Cover the pressure cooker (or pan), reduce the flame and cook for 15 minutes. You can also transfer everything to an electric rice cooker and cook till the rice is done.
Switch off. Gently fluff up the rice and keep it covered for another 5 minutes before serving.
Detailed Steps to make Mint Coriander Rice
Wash the coriander leaves, mint leaves and chop it roughly. Also get all the other ingredients ready - grated coconut, cashewnuts, green chilies, fennel seeds, garlic, ginger and garam masala. Grind everything to a smooth paste adding very little water.
As I mentioned above, this variety rice can be made with previously cooked rice or cook the rice along with the masala. Let me start sharing the first method for making with uncooked rice. Take 2 cups of rice, wash it well and soak it for 15 minutes.
Heat 1 tbsp of oil + 1 tbsp of ghee in a heavy bottomed pot or pressure cooker. Next add the tempering ingredients if desired. (Tip :- The tempering is absolutely optional. It adds a nice crunch to the rice dish. I personally like to add tempering when I have mint coriander rice as a simple meal with some papad, boiled egg or raita. But when I have with some rich side dishes like chicken curry, I like to make it plain Pudhina Pulav without any tempering.) This time I did not add any tempering. I straight away add chopped onions to the hot ghee oil combo. Saute till it turns transparent.
Add the ground paste that we made earlier with the leaves. Saute on a medium flame for 5-10 minutes till the masala turns dark green in color and the raw smell has gone.
Now add 3 cups of water, lemon juice and required salt to the cooker or pot. Bring it to a boil. Drain and add the soaked rice to this.
Cover the pressure cooker with the lid and put the whistle. If using a normal pot, cover with a tight fitting lid. Reduce the flame to the lowest setting and cook for 15 minutes. Switch off. Gently fluff up the rice and keep it covered for another 5 minutes before serving.
Now coming to the second method of making with cooked rice. This is the traditional way of making. Take about 4 cups of cooked rice for the above measurement of masala. The rice should be completely cook and the grains should be separate. Spread the rice in a plate and add couple spoons of sesame oil to keep the grains cool and separated.
Heat oil in a kadai and do the tempering. Here I have done the tempering with mustard seeds, channa dal and urad dal. Once the mustard seeds pop and the dal turns lightly brown, add the dry red chilies, bay leaf and cashews.
Add the ground paste and cook well for about 10 minutes. Once the paste is well cooked, the oil starts oozing out. It is important to cook the masala completely till all the raw smell is gone before we add the rice.
Add the cooked rice, required salt and lemon juice. Mix everything together until the masala coats the rice grains fully. Switch off and enjoy.
As I have already mentioned, you can make it as a traditional mint-coriander rice with all the tempering. If not, you can make it like 'Mint- Coriander Pulav' without any tempering.
- You can also make Mint- Coriander Biriyani by adding some vegetables or chicken before cooking the rice.
- You can make this with just mint leaves (Mint Rice) or with only Coriander Leaves (Coriander Rice).
Mint Chicken Biriyani without tempering
More Variety Rice Recipes