We all usually have some coriander and mint leaves lying around in our fridges at home. Use them to make this refreshing side - perfect with contrasting hot curry and raita.
Prep Time

15 mins mins

Cook Time

15 mins mins

Total Time

30 mins mins




  • 2 cups Laila Basmati Rice
  • 1 onion (chopped or sliced)
  • 2 tbsp lemon juice
  • 3 cups water
  • salt (to taste)
  • 2 tbsp ghee
  • 1 cup ground mint leaves
  • 1 cup ground coriander leaves
  • ¼ cup grated coconut
  • 1 piece of ginger
  • 4 cloves of garlic
  • whole garam masala
  • 1 bay leaf


  • First wash and leave the rice to soak for an hour.
  • Begin by making a paste of all the following ingredients: mint leaves, coriander leaves, coconut, ginger, garlic, green chillies and garam masala. Set aside for later use.
  • Put the chopped onions in a saucepan and sauté them – make sure they aren't too brown.
  • Next, add the ground paste you made earlier.
  • Sauté this mixture on a medium flame for 5-10 minutes until the masala turns dark green.
  • Now add three cups of water, lemon juice and salt to this and bring to the boil.
  • Once the water starts boiling, add the pre-soaked rice and pop in the bay leaf.
  • Cover the pan, reduce the flame and cook for 20-25 minutes.
  • Wait for the water to evaporate, while stirring it every now and then.
  • Once the water has reached a minimum, reduce the heat to the lowest point possible, place a tea-towel over the pan and then place the lid on top.
  • Let the rice steam for 10 minutes and then serve.
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