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This is probably one of the most flavorful rice recipes you can make in just a few minutes. It's a spicy mint rice recipe that is hearty and filling as a vegetarian dish. Serve this as a side dish, or you can also take it in a lunch box and have a delicious midday meal! It is also lovely with plain or Greek yogurt.


Recipe Summary

25 mins
10 mins
50 mins
15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine green chiles, mint leaves, garlic, 2 1/2 tablespoons water, shredded coconut, cilantro, cumin seeds, and ginger in a mortar; grind with a pestle into a paste.

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat until warm. Add cloves, cardamom pods, star anise, bay leaf, and cinnamon. Saute until spices are fragrant, 4 to 5 minutes. Add mint paste, onion, turmeric, and red chile powder and cook for 2 minutes longer.

  • Mix in potatoes, tomatoes, and peas. Stir in basmati rice and saute for 1 minute longer. Pour in 1 1/4 cups water and salt. Scrape up any browned bits on the bottom of the pot and let warm 1 minute longer.

  • Turn off Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Cook's Note:

Flat-leaf parsley may be used in place of cilantro, and long-grain rice may be used instead of basmati, if preferred.

Nutrition Facts

353 calories; protein 7g; carbohydrates 61.9g; fat 9.7g; sodium 489mg. Full Nutrition