Summer time means that everyone’s gardens are overflowing with an abundance of fresh mint leaves! Grab a few and toss them in your drink of choice. Fresh mint tastes absolutely fantastic in tea, coffee, smoothies, spritzers, or any other drink your heart desires. But, what do you do when you have a ton of fresh mint that you aren’t sure what to do with?
I like to turn fresh mint leaves into Mint Rice! This is a delicious South Indian style rice dish that I learned from my mother. It’s super simple, yet loaded with flavor.
Mom’s Mint Rice makes for a great one pot meal that is perfect for brunch, lunch, or dinner. Add a cool pot of homemade yogurt on the side and you have yourself a simple and light summery meal!
This is also a great green dish for a St.Patrick’s day celebration!
Mint Rice
Cuisine: Indian, South Indian4
servings10
minutes30
minutes250
kcalA South Indian style rich dish made with a mint based masala
Ingredients
3 cups cooked Basmati Rice (or 1 cup uncooked)
- Masala Paste
1/2 cup grated coconut
2 cloves garlic
1 inch ginger
4-5 green chilis
2 tsp jeera/cumin seeds
1/4 tsp turmeric
2 cups mint leaves
1/2 cup – 1/4 cup water
- Mint Rice
2 tbsp oil
2 tsp mustard seeds
2 tsp jeera/ cumin seeds
2-3 cloves
2-3 green cardamom
1 tbsp urad dal/ split matpe beans
1 medium yellow onion (finely diced)
1 medium tomato (finely chopped)
1/2 medium potato (peeled and cut into small cubes)
1/4 pigeon peas (or green peas)
Instructions
- Cook 1 cup uncooked Basmati rice in a Pressure Cooker, Instant Pot, or Rice Cooker to get 3 cups of cooked rice (see “Notes” section below for cooking instructions).
- Transfer the cooked rice to a separate container. Let it cool.
- Make Masala Paste
- Add the following to a blender or food processor: 1/2 cup grated coconut, 2 cloves garlic, 1 inch ginger, 4-5 green chilis, 2 tbsp kadley/daliya/roasted gram dal, 2 tsp jeera/ cumin seeds, 1/4 tsp turmeric, and 2 cups of fresh mint leaves.
- Grind with 1/4 – 1/2 cup water to get a thick, dark green masala paste. Keep aside.
- Make Mint Rice
- Heat up 2 tbsp oil in a sauté pan at a medium flame.
- Add 2 tsp mustard seeds to the oil.
- Once the mustard seeds start to crackle, add 2 tsp jeera/cumin seeds, 2-3 cloves, and 2-3 green cardamom. Sauté for a few minutes till the jeera/cumin seeds start to brown and the spices turn aromatic.
- Next, add 1 tbsp chana dal and 1 tbsp urad dal. Sauté for a few minutes. The dal should change color slightly and become golden.
- Then, add 1 medium onion (finely diced). Sauté till translucent.
- Once the onions turn translucent, add 1 medium tomato (finely chopped), 1/2 medium potato (peeled and cubed), and 1/4 cup pigeon peas (or green peas).
- Cook covered for several minutes until the vegetables are mostly cooked.
- Then, add masala paste. Mix well and cook covered for a few more minutes until the masala starts to bubble.
- Add salt to taste and cook for another minute or two.
- Finally, add the cooked Basmati rice ( 3 cups).
- Mix well. Add a bit more salt, if required. Serve hot! 🙂
Notes
- Cook 1 cup uncooked Basmati rice with 1.5 cups water in a Pressure Cooker, Instant Pot, or Rice Cooker. It typically takes 20 min to cook the rice.
- If you already have cooked rice, it only takes 10 min to make Mint Rice.
- Instead of pigeon peas, you can use green peas.
- You can omit potatoes, but they really add to the taste.
- There are many versions of this recipe. This is my tried and true version that I learned from my Mother. I hope you love it!
- Vegan Option: This recipe is Vegan! 🙂
Did you make this recipe?
I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.
