Mint and Coriander rice (Pudina-dhania chawal)

Style: Indian
Easy to prepare and nutritious Vegetarian breakfast or lunch item.

Ingredients:

  • Mint leaves – 1 bunch
  • Coriander – 1 bunch
  • Green chillies – 2-3
  • Cubed paneer – 1/2cup
  • 1 cup uncooked rice
  • Ghee – 1 tbsp + 1tsp
  • Onions, sliced – 1

Salt to taste In a pan, brown the onions with one tbsp ghee, add the rice and brown a little. Then add the required water and 1 tsp ghee for cooking the rice.

In a mixer, grind the chillies, the mint and the coriander. Add the salt.

If you like, light brown the paneer cubes or add them as they are to the rice that is still cooking. Add the green paste as well, mix once and let the rice continue cooking till done.

Your pudina-coriander rice is ready. If you have a rice cooker, put the rice, the paneer and the green paste in it, all at one time.

Serve with raita and pickle.

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  • Hi Vishal,

    Do you add water to the rice, or is the juice from the coriander-mint-chilli paste enough to cook the rice in?

    Thanks

    Suman

  • @ suman

    You might require approximately a cup of water to cook the rice in (200ml). That is in addition to the juice from the paste.

  • Thanks for the info.

    Achcha, is this a traditional punjabi recipe? My mom-in-law fondly remembers eating something like this as a kid, which her mom used to cook. Her mom was punjabi, so I think it would have been a punjabi recipe. I want to recreate that for her.

    Lemme know.

    🙂

  • Not sure about the origin of the recipe. I came across this in my mothers recipe book. We are south Indians.. so i don not know for sure whether your mom-in-law ate the same stuff or not 🙂