Ayurvedic Mint Rice

Ingredients

• 1/2 cup grated coconut
• 1/4 cup warm water
• 1 cup Basmati rice
• 1/2 cup fresh mint leaves
• 1/2 cup fresh coriander
• 2 cloves garlic chopped
• 1 small piece ginger, grated
• 1 tablespoon ghee or butter
• 1 small onion, julienned
• 1 cinnamon stick
• 2 cloves
• 5 whole black peppercorns
• 1/2 teaspoon cumin seeds
• 2 cups hot water

Preparation:

Combine grated coconut and warm water in a small bowl. Stir to combine and let sit for 15 minutes. Squeeze coconut to remove as much excess water as possible. Discard water and fluff coconut with a fork. Set aside.
Rinse rice until the water runs clear. Soak for 20 minutes before straining and setting aside.
In a mortar and pestle (or a small food processor), grind mint, cilantro, garlic, ginger and coconut to a thick paste. Add a few drops of water if necessary to help form the paste.
In a saucepan, melt ghee over medium heat. Add cinnamon, cloves, peppercorns, and cumin seeds. Once the spices develop a nice aroma and start to pop, lower heat and add onions. Sauté the onions for 4-5 minutes, or until they turn translucent. Add paste, stir well, and cook for another 2 minutes.
Add rice and sauté the grains for 1 minute. Add 2 cups hot water to the pot and cover tightly. Cook rice until done, about 10 minutes. Fluff rice with a fork and serve immediately.