Mint (Pudina) Coconut Rice

Coconut Rice is my all time favorite for its taste and texture . I generally make different  varieties  of  coconut rice   , but this one is special and worth to be sharing. In perspective of  extra taste and health I added some veggies to the recipe ....

Ingredients:

Dry Coconut  Flakes 3 large table spoons
Coconut Milk 1.5 cups
Basmati Rice uncooked 1 cup
Ginger chopped roughly 3 table spoons or a piece size equal to large gooseberry 
Garlic cloves 8 (large)
Green chilies 6 (Hot )
Mint 1/4 cup chopped 
Carrots 1/4 cup shredded 
Cauliflower florets 7 to 8
Green Peas 1/ cup
Cumin seeds 1 teaspoon
Cinnamon stick 2 medium sized 
Elachi or Cardamon 5 to 6
Cloves 3
Bay Leaf 1
Anistar 1 
Canola Oil 4 table spoons
Ghee / Cheese 1 table spoon
Cashew Nuts some crushed
Salt for taste 

Cooking Time & Calories :

 Preparing Time : 10 Minutes 
Cooking Time: 20 Minutes 
Calories : 130 calories per 100 gms

Method:

Step 1: Blend Green Chilies, ginger and garlic into a smooth paste without any residues , take another blending jar and make a smooth paste of mint by adding a little water 

Step 2: Take a skillet  and dry roast the spices taken .When the spices give out aroma add oil and ghee / cheese 

Step 3: After adding oil add ginger -garlic-green chili paste and fry until it oozes out oil. When this paste oozes out  oil add pudina or mint  paste and fry for 2 to 3 minutes 

Step 4: Now add the chopped veggies and pinch of salt for them to get tender .Cover and cook for 3 to 4 minutes . 

Step 5: Take basmathi rice wash it thoroughly and  set aside . Now after 4 minutes of cooking the vegetables add coconut flakes and cook for a minute 

Step 6: Add rice and fry for half a minute. Add 1.5 cups of  coconut milk , salt for taste and mix well .

Step 7: Transfer it into a electric cooker , in 20 minutes your  yummy coconut rice is ready. If you use pressure cooker allow it for 4 to 5 whistles before switching off the stove . Either of them take the same time .

Step 8: Serve it hot with onion raita . 

Notes:

• I used Dry Coconut Flakes as they increase in size after cooking , You can use both fresh coconut and dry coconut powder instead of flakes . Keep in mind all give same taste  but I particularly used flakes for the reason stated above giving the best texture .
• Mint has a distinguishable taste , so even though 1/4 is added to the recipe it  leaves its mark in taste. Don't add too much.  
• Don't end up adding too many vegetables , as the main ingredients (coconut and mint) taste may not be striking 
• You can add water instead of coconut milk .But coconut milk yields the best  taste 
• Don't end up in constant stirring after adding coconut milk you may break rice
• Veggies need not to be cooked completely , just allow them  get tenderized .
• You can add meal makers or soya chunks to make the dish more yummy .
• This recipe  serves two people .

Sending the recipe to Dish in  30 Minutes :