Pudina Rice Recipe | Mint Pulao Recipe

Pudina Rice is an aromatic and flavorful one pot meal made using basmati rice, mint leaves, spices and herbs. Pudina Rice is enjoyed with raita and a good choice to make it for a weekend lunch. The vibrant green color makes this variety rice tempting and also wholesome yet easy and quick to make.

I always love the flavor of mint leaves either in chutney or thogayal or biriyani. Biryani or Pulao is not complete without the addition of mint leaves, it adds so much flavor to the dish. This pudina rice is very simple and easy to make, do try this and enjoy!

About Pudina Rice(Mint Rice)

‘Pudina’ in hindi means mint leaves so Pudina Rice is a flavored one pot meal made with mint leaves and rice as main ingredients. This Pudina Rice is made pulao style and is very tasty. Pudina or Mint leaves is an Indian herb used most commonly for making chutney, biryani, pulao, curry, dips etc.

The natural coolness and refreshing aroma of mint balances beautifully with the heat of green chillies and whole spices like cinnamon, cloves, and bay leaf. Lightly sautéed onions along with the masala paste adds body and texture, making it a wholesome yet comfort-style meal.

This mint rice is a great way to use up a bunch of mint leaves which is lying around unused. This tastes more like pulao also very easy and quick to make. It is perfect to pack for lunchbox for kids and office goers. It tastes best when resting time is given.

This pulao style pudina rice is super aromatic and flavorful perfect for lunch. It goes well with raita or even plain curd. You can even make it in a pot or pressure cooker or even instant pot.

I make mint rice when I am pressed for time and want to finish the lunch with one pot. This pudina or mint rice is not only easy and quick to make, it makes a tasty meal when paired with raita or just plain curd. You can add vegetables like carrot, peas or even potatoes to make more wholesome.

Pudina Rice Video

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Mint Rice Ingredients

• Rice – Use any long grained rice or basmati rice for best results. However you can use regular parboiled rice too. Cook it grain separated and use it.
• Mint leaves – Use fresh tender mint leaves that is fresh. I used home grown mint leaves from my mini garden.
• Whole spices – Bay leaf, cinnamon, cloves and cardamom is added while tempering.
• Cumin seeds – added while tempering to give it a warm flavor and taste.
• Cashews – Cashews are fried until golden brown and added. You can replace it with peanuts too.
• Jaggery – Jaggery balances the herbs and spices added, so do add it.
• Coconut – It gives flavor, taste and texture to the pulao.
• Ginger, Garlic – added along with other ingredients to make the masala paste.
• Green chilies – added for heat. You can even add little red chili powder if you want it more spicy.
• Oil – to fry cashews and to cook the masala paste.

How to make Pudina Rice Step by Step

1.To make masala paste – Add 2 tablespoon coconut, 1 inch ginger, 2 green chilies, 2 garlic to a mixer.

2.Rinse and add 2 cups mint leaves.

3.Add little water and make a fine paste like this, Set aside.

4.Heat 1 and ½ tablespoon oil, add around 12 cashews, fry until golden brown, remove and set aside.

5.Add 1 small bay leaf, 1 clove, 1 cardamom, ½ inch cinnamon and ½ teaspoon cumin seeds. Let it splutter, give a quick sauté.

6. Add ½ cup chopped onion along with salt to taste.

7.Saute until onions turn slightly golden.

8.Add mint paste.

9.Saute until raw smell leaves, it turns dark green. Add 1 tablespoon oil.

10.Add 1 teaspoon jaggery. Give a quick saute.

11.Add 2 cups cooked basmati rice.

12.Mix it well until the masala coats well. Check and adjust with salt. Finally add fried cashews, give a quick mix and switch off.

Expert Tips

• Soaking – Soaking rice for 20 minutes makes it soft and fluffy. I always soak the rice and cook.
• Rice – Cook rice grain separated. You can use any long grained rice or regular rice too.
• Mint leaves – Use fresh mint leaves, avoid stale leaves as they taste bitter and dull the color.
• Variation – You can add ¼ cup coriander leaves for added flavor. You can replace oil with ghee or use half and half. You can add 1 teaspoon lemon juice at the end for more flavor.
• Pairing – Pair it with plain curd or any raita of your choice.

Serving & Storage

Pudina rice is best with onion raita or plain curd. It can be served with papad too. This keeps good in fridge for 1 day. You can reheat while serving if in fridge.

FAQS

1.Which rice is best to use?

Long grained rice is best to use as it gives it a pulao taste. How ever you can use regular cooking rice too. Seeraga samba tastes good too.

2.Can I add coriander leaves?

Yes you can add 1 cup coriander leaves for a variation and different flavor, taste.

3.How to maintain the bright green color?

Do not over cook but make sure the raw smell leaves. You can even add lemon juice, turmeric powder to retain the vibrant green color.

4.Can I make it without onion, garlic?

Yes you can skip them. Instead add little more coconut, roasted gram dal while grinding.

5.How long does mint rice stay fresh?

Mint rice stays good for 5-6 hours in room temperature and 1 day in fridge.

If you have any more questions about this Pudina Rice Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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