Coriander and mint rice recipe :
This Coriander and mint rice recipe is my family’s favorite. It is made with lots of coriander and mint and has a real freshness to it. Although I usually don’t add any other vegetables but you can add sweetcorn, paneer and any other vegetable of your choice to make this rice recipe healthier and tastier. This coriander mint rice recipe tastes great on its own and can be accompanied by raita or any other gravy dish.
Basmati rice: 2 cups
Bay leaf: 1
Cinnamon: 2” piece
Star anise: 1
Black stone flower: 1
Shahjeera: ½ tsp
Coriander: 1 bunch
Mint: 1 bunch
Ginger garlic paste: 1 tsp
Tomatoes: 3 medium
Curd: 4 tbsp
Chillies: 2-3 small
Onions: 2 medium
Ghee: 2 tbsp
Oil: 1 tsp
Water: 4 cups
- Blanch the tomatoes in hot water and remove the peel. Make a puree of the tomatoes along with the coriander and mint. Add green chillies to the puree if you want the biryani to be spicy.
- Take a pan and add ghee to it. Roast the biryani spices in the ghee until they give a nice aroma.
- Now fry the chopped onions and chillies until the onions have turned golden brown.
- Then add the ginger-garlic paste and fry till the raw smell goes away.
- Add the coriander, mint, tomato puree and let it cook for some time (If you want to add any vegetables, this is the time).
- When the water in the paste is reduced, add in the curd and put the lid on until the gravy comes together (add in the paneer now if you want).
- Now add the soaked basmati rice and give it a mix.
- Pour water and add enough salt to flavor the rice.
- Transfer the rice to a rice cooker and cook.
- Serve the coriander mint rice with raita or any gravy of your choice.
- As I said earlier, if you want the coriander mint rice to be spicy, add chillies while making the puree.
- You can add green peas, mushrooms etc. if you desire.
- If you want to make this coriander mint rice for a party, roast the biryani spices along with the onion in a little oil and make a paste. Add this paste in the beginning, fry it till the raw smell goes off and follow the recipe from step 3.