Mint-Coconut Rice

Mint Coconut Rice

Mint-Coconut Rice

The fresh flavour of mint with sweet coconut, a hint of spice from the green chilli and crunchy roasted cashews and generous tempering of mustard seeds and lentils makes this Mint and Coconut Rice a flavourful affair to last a lifetime! The different flavours and textures is what it makes one of my most favourite rice dishes to cook and serve. Be generous with the ingredients used in tadka as they add a whole new dimension to flavour and taste.


5-7 cups Cooked Rice (I have used Sona Masuri rice at room temperature)
1 medium Onion, finely chopped
2 tsp Sugar (Optional)
Juice from ½ Lime or Lemon, freshly squeezed (Adjust as per taste)
Salt to taste

For Coconut-Mint Paste:
1 cup Coconut, slices or grated
½ cup Mint Leaves
2-4 Green Chillies (Adjust as per taste)

For Tadka/Tempering:
1½ tsp Mustard Seeds
2 tbsp Urad Dal/Split Black Lentils
2 tbsp Chana Dal/Split Chickpeas
3-4 Dry Red Chillies, halved
A spring or two of Curry Leaves
¼ tsp Hing/Asafoetida
2 tbsp Oil (I have used Coconut Oil)

For Garnishing:
15-20 Cashew Nuts
3 tbsp Raisins
1½ tbsp. Ghee or Oil (I prefer using Coconut Oil)


Click on the link below for detailed recipe instructions and tips.

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