While I was studying in the US, I would take every opportunity to go visit my sister and her family, and the big highlight was to be able to eat home cooked meals. She really makes the best rasam and pongal I’ve ever had! Mint rice was one of the dishes always made in her house. Its dangerously good!
4 cups Rice (I used brown Basmati, but regular Basmati works fine), cooked with salt
2 bunches Mint Leaves, chopped
2 bunches Coriander Leaves, chopped
2 Red Bell Peppers, just the seeds
1 clove Garlic, minced
1 tsp Ginger, minced
Salt, to taste
4 Green Chillies, ground
Heat a tablespoon of oil on a slow fire. Add the cloves, mint, coriander and keep stirring. Add the bell pepper seeds, garlic, green chillies and ginger.
When the leaves are wilted, add the rice. Keep stirring until fully combined.