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Pakastani Rice with Mint and Red Peppers

Closely adapted from Laura Kelley
Course side
Cuisine Pakastani
Keyword mint, peppers, rice
Author TheSpicedLife


  • 1 cup basmati rice
  • 3 T unsalted butter
  • 1 large onion finely diced
  • 1 T minced garlic
  • 1 sweet red bell pepper thinly sliced
  • 3 T chopped fresh mint
  • 2 medium lemons zested and juiced
  • 1/2 t ground coriander
  • 1 t salt
  • 2 cups water


  1. Heat the butter in a saucepan and add the onions with a pinch of salt. Cook, stirring, until it softened and begins to caramelize, about 5-7 minutes. Add the garlic and red bell pepper and cook for another 2-3 minutes. Mix in the mint. Then add the zest and juice of the lemon, as well as the coriander, and cook, stirring, for another 2-3 minutes.
  2. Add the rice and the salt and cook the rice, stirring, for 3 minutes. Add the water and bring to a boil over high heat. When the rice is starting to boil, reduce the heat to the lowest setting and cover. Let it cook like this for 15-20 minutes, or until done. I had some extra liquid in my pan which I attributed to using a nonstick pot, so I boiled it off at the very end.