Pudina Rice is a one pot tasty, nutritious, and aromatic Indian dish made with rice, mint leaves and spices. Which is a fragrant herb that is used in many Indian foods, including chutney, curry, biryani, pulao, and many rice dishes.
The simplicity, flavor, and invigorating aroma of this South Indian-style mint rice make it a consistent hit. If you have any fresh mint leaves in your fridge, this recipe is a fantastic way to use it. I have used only green peas because mint leaves are the main ingredient in this recipe. However, you can include a variety of veggies, such as beans, carrots, and potatoes, if you'd like. Take notice of how adding vegetables alters the flavor.
About Mint Rice
In this simple yet flavorful Pudina Pulao recipe, ground mint leaves, coriander leaves, green chilies, and onions are sautéed together to build a fresh and aromatic base. The rice is then cooked along with this vibrant mixture, making the dish light and delicious.
You can serve Pudina Pulao with any vegetable or chicken curry, plain yogurt or raita, simple dal
Both vegetarian and non-vegetarian curries pair wonderfully with this pulao.
Additionally, Pudina Rice makes for an easy and healthy lunchbox option for school or work — keeping meals fresh, tasty, and satisfying throughout the day.
You can easily prepare Pudina Pulao using any of these methods, depending on what’s convenient for you regular Pot (Stovetop), Pressure Cooker, Instant Pot
In this recipe, I used Basmati rice for its aromatic flavor and long grains, but you can use any rice variety you prefer. My personal recommendation is to use aged rice – like Basmati or Sona Masura – because it tends to be firmer and holds its shape better, especially in pulao and mixed rice dishes.No matter which method you choose, the key is to ensure the rice is fluffy and well-infused with the mint and spice flavors, not mushy.
How To Make Mint Rice Step by Step
Ingredients:
Basmati rice – 1 cup
Fresh pudina (mint) leaves – 1 cup (tightly packed)
Green chilies – 2 (adjust to taste)
Ginger – 1-inch piece
Onion – 1 medium (thinly sliced)
Garlic cloves – 3-4
Whole spices:
Bay leaf – 1
Cinnamon stick – 1 small piece
Cloves – 2
Cardamom – 2
Ghee / Oil – 2 tablespoons
Water – 2 cups
Salt – as needed
Preparation:
1. Wash 1 cup aged basmati rice or any short rice. Soak it for about 15 minutes, until you pluck and prepare the mint and coriander leaves. mint leaves (without stalks) and coriander leaves (optional, can include tender stalks). Wash them in plenty of water, a few times. Remove and place them in a colander, shake off to drain as much water as possible.
2. To a grinder jar, add the coriander and mint leaves along with green chilies, ginger and garlic.
3. Grind to a fine paste, as fine as possible by adding little water.
4. Heat 2 tablespoons ghee or oil in a pan. Add bay leaf, cinnamon, cloves, and cardamom. Sauté for 30 seconds until aromatic. Add the sliced onions and sauté until they turn golden brown.
5. Add the prepared pudina paste to the pan. Sauté for 2-3 minutes on medium heat until the raw smell disappears.
6. Now add peas, here I am adding only peas, if you prefer you can add beans, carrots and potato.
7. Drain the soaked rice and add it to the pan. Stir gently to mix the rice with the pudina paste veggies and spices.
8. Add 2 cups of water and salt as needed. Bring it to a boil, then reduce the heat to low. Cover and cook for about 15 minutes or until the rice is cooked and water is absorbed.
9. Once done, turn off the heat and let it rest for 5 minutes. Add a tablespoon of lemon juice (optional) and mix gently. Garnish with fried cashew nuts for a crunchy texture.
Serve the Pudina Pulao hot with raita, yogurt, or a simple vegetable curry. It’s a refreshing and light meal perfect for any occasion!
Notes:
1. For the best aroma and flavor, always use fresh mint and coriander leaves. Avoid frozen or wilted leaves as they tend to reduce the freshness of the dish.
2. For extra flavor, you can add a few curry leaves while sautéing spices. Adjust green chilies to your spice preference.
Nutrition Facts (approximate per serving):
Calories: ~280
Carbohydrates: ~55 g
Protein: ~5 g
Fat: ~5 g
About Jyorecipes:
I'm Subhashini, the creator of Jyorecipes, food photographer, and food writer. Using my tried-and-true recipes, I hope to assist you in creating delicious Indian cuisine. I developed this blog to help people cook better and more frequently at home after gaining knowledge in practical Indian cooking. I have no doubt that Jyorecipes will help you improve your cooking abilities, regardless of your level of experience. More about me
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