mint rice recipe or mint pulao recipe, how to make mint rice recipe


pudina-pulao-recipe

mint rice or mint pulao recipe with step by step photos – a spicy one pot fragrant mint pulao recipe.

mint (pudina in hindi), a fragrant herb is used in indian cuisine in different ways. this simple and easy rice pulao recipe has mint in it. besides mint some coriander leaves, coconut, onion, green chilies and whole spices are also added. thus the final result is a spicy flavored green colored rice.

in the recipe, you can also add veggies like peas, carrots, beans to make the dish more healthier. usually i add peas or both peas & potatoes.

this mint rice or pudina rice is best served with some plain yogurt or onion-tomato raita or boondi raita.

a few notes for mint rice recipe:

  • the time for cooking varies the quality of rice and soaking time. just soak the rice for 30 minutes and then drain it. if the rice is soaked for longer period of time, then the become mushy while cooking.
  • if you do not soak the rice, then you have to increase the amount of water as well as the pressure cooking time. for best results, its better to soak rice for 30 minutes.
  • the pulao has been made in the pressure cooker, but you can also easily make it in a pot. if making in a pan or pot, increase the amount of water to 2.5 cups or more if required.

step by step mint rice or mint pulao recipe:

1. rinse the 1 cup basmati rice (200 grams) till the water runs clear of the starch. soak the rice in water for 30 minutes.

rice for mint pulao

2. after 30 minutes, drain the rice and keep aside.

drained rice for mint rice

3. meanwhile, when the rice is soaking, prep the other ingredients. take 1 cup chopped mint leaves, ½ cup chopped coriander leaves, ½ tsp chopped ginger, ½ tsp chopped garlic, 1 or 2 chopped green chilies, 1 tbsp chopped coconut or 2 tbsp coconut milk or grated coconut, 1 tsp coriander seeds, ½ tsp cumin seeds in a chutney grinder or small wet grinder. if you do not have fresh coconut, then you can also add 2 tbsp desiccated coconut instead.

grinding mint spices

4. add 2 to 3 tbsp water and grind to a smooth paste. add more water if required while grinding.

mint coriander paste for pulao

5. heat 2 tbsp oil in the pressure cooker. add the following whole spices – 1 inch cinnamon, 1 tej patta, 2 green cardamoms, 3 cloves, 2 to 3 single strands of mace and a small piece of stone flower (stone flower is optional). though if you have then do add. stone flower or kalpasi give a nice earthy flavor to biryanis and pulaos. fry the spices for some seconds till they become aromatic.

frying spices to make mint pulao

6. add sliced onions. about 1 medium onion which has been thinly sliced.

onions for mint pulao recipe

7.  saute till the onions start to turn golden.

sauting onions for mint pulao recipe

8. then add the ground mint paste.

add mint paste

9. add ¼ tsp turmeric powder and ¼ tsp red chili powder. stir and saute the masala paste for a minute or two.

making mint rice masala

10. then add chopped potatoes and green peas. about 1 small to medium potato, chopped, 1 small tomato, chopped and ¼ heaped cup fresh or frozen peas. stir.

add peas to mint rice masala

11. add the drained rice and stir gently. the oil should coat the rice grains well. stir & saute for a minute.

rice for pudina pulao

12. add 1.5 to 2 cups of water. stir well. i added 2 cups since i had used organic basmati rice and we prefer the rice grains to be cooked well. 1.5 cups will give an al dente texture and can be added for the regular indian brands of basmati rice.

water for pudina rice recipe

13. add salt. stir again.

salt for pudina pulao recipe

14. cover the lid tightly and pressure cook on a high flame for 2 to 3 whistles till the rice grains are cooked. when the pressure settles down on its own, remove the lid and gently fluff the rice.

making mint rice, making mint pulao recipe

15. serve mint pulao hot with plain curd/yogurt or with onion-tomato raita or boondi raita.

mint pulao recipe, mint rice recipe

if you are looking for more rice recipes then do check matar pulao, paneer pulao, saffron rice, masala rice, vegetable pulao and tawa pulao recipe.

mint pulao or mint rice recipe below:

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mint rice recipe | mint pulao recipe
 
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mint rice or mint pulao – fragrant spicy pulao made with mint leaves and some more spices-herbs.
AUTHOR:
RECIPE TYPE: main
CUISINE: indian
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the mint paste:
  • 1 cup chopped mint/pudina
  • ½ cup chopped coriander leaves/dhania patta
  • 1 to 2 green chillies/hari mirch, chopped
  • ½ inch ginger/adrak, chopped or ½ tsp chopped ginger
  • ¾ garlic/lahsun, chopped or ½ tsp chopped garlic
  • 1 tbsp chopped coconut or 2 tbsp grated coconut or 2 tbsp coconut milk (you can also add 2 tbsp desiccated coconut, if you don't have fresh coconut)
  • 1 tsp coriander seeds
  • ½ tsp cumin seeds
  • 2 to 3 tbsp water for grinding or add as required
other ingredients:
  • 1 cup basmati rice or 200 grams basmati rice
  • 2 cloves/lavang
  • 2 small cardamom/chotti elachi
  • 1 inch piece of cinnamon/dal chini
  • 1 small to medium tej patta/indian bay leaf
  • 1 medium onion, thinly sliced
  • 1 small tomato, sliced (optional)
  • 1 small to medium potato, peeled and chopped
  • ¼ cup heaped cup fresh or frozen peas
  • 1.5 to 2 cups water
  • salt as required
INSTRUCTIONS
  1. rinse the 1 cup basmati rice (240 grams) till the water runs clear of the starch. soak the rice in water for 30 minutes.
  2. after 30 minutes, drain the rice and keep aside.
  3. meanwhile, when the rice is soaking, prep the other ingredients. take 1 cup chopped mint leaves, ½ cup chopped coriander leaves, ½ tsp chopped ginger, ½ tsp chopped garlic, 1 or 2 chopped green chilies, 1 tbsp chopped coconut or 2 tbsp coconut milk or grated coconut, 1 tsp coriander seeds, ½ tsp cumin seeds in a chutney grinder or small wet grinder.
  4. add 2 to 3 tbsp water and grind to a smooth paste. add more water if required while grinding.
  5. heat 2 tbsp oil in the pressure cooker. add the following whole spices - 1 inch cinnamon, 1 tej patta, 2 green cardamoms, 3 cloves, 2 to 3 single strands of mace and a small piece of stone flower (stone flower is optional). fry the spices for some seconds till they become aromatic.
  6. then add sliced onions. about 1 medium onion which has been thinly sliced.
  7. saute till the onions become golden. then add the ground mint paste.
  8. add ¼ tsp turmeric powder and ¼ tsp red chili powder. stir and saute the masala paste for a minute or two.
  9. then add chopped potatoes, tomatoes and green peas. about 1 small to medium potato, chopped, 1 small tomato, chopped and ¼ cup fresh or frozen peas. stir.
  10. add the drained rice and stir gently. the oil should coat the rice grains well. stir & saute for a minute.
  11. add 1.5 to 2 cups of water. stir well. i added 2 cups since i had used organic basmati rice and we prefer the rice grains to be cooked well. 1.5 cups will give an al dente texture and can be added for the regular indian brands of basmati rice.
  12. add salt. stir again.
  13. cover the lid tightly and pressure cook for 2 to 3 whistles till the rice grains are cooked.
  14. when the pressure settles down on its own, open the lid and gently fluff the rice.
  15. serve mint pulao hot with plain curd/yogurt or with onion-tomato raita or boondi raita.
NUTRITION INFORMATION
SERVING SIZE: 2




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