Pudina rice is a fragrant, spicy and tasty one-pot dish made with fresh mint leaves, basmati rice, onion, tomato, some more spices and herbs. I also include some green peas and potatoes to make it hearty, flavorful and satisfying dish. This green colored mint rice is also a vegan and gluten free recipe.
Mint (pudina in hindi), is a fragrant herb used in Indian cuisine in different ways. This simple and easy pudina pulao has mint leaves as one of the main ingredients.
Besides mint leaves some coriander leaves, coconut, onion, green chilies and whole spices are also added. Thus the final result is a spicy flavored green-colored mint rice with lovely flavors and tastes very good. It is not only tasty but also healthy.
I sometimes also add other veggies like carrots, cauliflower and bell pepper. You can also consider to add vegetables like french beans, corn, broccoli, beetroot.
This pudina rice pulao is best served with some plain yogurt or onion-tomato raita or boondi raita. You can also serve some papad or salad or pickle as a side. This dish can also be packed for lunch box.
How to make Pudina Rice
1. Rinse the 1 cup basmati rice (200 grams) till the water runs clear of the starch. Soak the rice in water for 20 to 30 minutes.
You can also use any other variety of non-sticky rice. To make it more healthy you can also use brown rice. However with brown rice the cooking time and the proportion of water will change.
Depending upon the brand and quality of brown rice use your own judgement when cooking with it.
2. After 20 to 30 minutes, drain the rice and keep aside.
3. Meanwhile, when the rice is soaking, prep the other ingredients. Take the following listed ingredients in a blender or grinder.
- 1 cup chopped mint leaves
- ½ cup chopped coriander leaves (cilantro)
- ½ teaspoon chopped ginger
- ½ teaspoon chopped garlic
- 1 or 2 chopped green chilies
- 1 tablespoon chopped coconut or 2 tablespoons coconut milk or grated coconut. Note that If you do not have fresh coconut, then you can also add 2 tablespoons of desiccated coconut instead
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
4. Add 2 to 3 tablespoons of water and blend to a smooth paste. Add more water if required while blending.
Making pudina rice
5. Heat 2 tablespoons oil (any neutral flavored oil) in the pressure cooker.
Add the following whole spices listed below and fry them for some seconds till they splutter and becomes aromatic.
- 1 inch cinnamon
- 1 tej patta (Indian bay leaf)
- 2 green cardamoms
- 3 cloves
- 2 to 3 single strands of mace
- 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.
6. Add ½ cup of thinly sliced onions. About 1 medium-sized onion that has been thinly sliced.
7. Saute stirring often till the onions start to turn golden.
8. Then add the ground mint paste.
9. Add ¼ teaspoon turmeric powder and ¼ teaspoon red chili powder (or cayenne pepper or paprika). Stir and saute the masala paste for a minute or two.
10. Then add chopped potatoes, tomatoes and green peas. About 1 small to medium sized potato, chopped, 1 small tomato, chopped and ¼ heaped cup fresh or frozen peas. Stir and mix well.
11. Add the drained rice and mix gently. The oil should coat the rice grains well. Stir and saute for a minute.
Cooking mint rice
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 of water will give an al dente texture and can be added for the regular Indian brands of basmati rice.
13. Add salt as required. Stir again.
TIP: The taste of the water should be slightly salty as like that of ocean water.
14. Cover the lid tightly and pressure cook the rice 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.
15. Serve pudina rice hot with plain curd (yogurt) or with onion-tomato raita or spiced boondi raita or cucumber raita. You can also drizzle some lemon juice will eating. I also like to have some pickle or papad while having this flavorful pudina pulao.
It can also be packed for tiffin box. It makes for a healthy, hearty and satisfying meal that you can prepare for lunch or dinner.
Helpful Tips for Pudina Rice
- The time for cooking varies the quality of rice and soaking time. Just soak the rice for 20 to 30 minutes and then drain it. If the rice is soaked for a longer period of time, then they 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, it is better to soak rice for 20 to 30 minutes.
- To make it more nutritious, you can also add veggies like peas, carrots, cauliflower, beans to make the dish more healthier. Usually, I add peas or both peas & potatoes.
- I have it made in the pressure cooker, but you can also easily make it in a pan or instant pot. If making in a pan or pot, increase the amount of water to 2.5 cups or more if required.
More Rice recipes
If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.
for the mint paste
- 1 cup mint leaves, chopped,
- ½ cup coriander leaves, chopped (cilantro leaves)
- 1 to 2 green chillies, chopped
- ½ inch ginger, chopped or ½ teaspoon chopped ginger
- 3-4 garlic, chopped or ½ teaspoon chopped garlic
- 1 tablespoon 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 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 2 to 3 tablespoon water for grinding or add as required
- 2 tablespoons oil – any neutral flavored oil
- 1 cup basmati rice or 200 grams or any non sticky variety of rice
- 2 cloves
- 2 green cardamom
- 1 inch cinnamon
- 1 small to medium tej patta (Indian bay leaf)
- ½ cup thinly sliced onion or 1 medium sized onion
- 1 small tomato, sliced (optional)
- 1 small to medium potato, peeled and chopped
- ¼ cup heaped fresh or frozen peas
- 1.5 to 2 cups water
- salt as required
- Rinse the 1 cup basmati rice (200 grams) till the water runs clear of the starch. Soak the rice in water for 20 to 30 minutes.
- After 20 to 30 minutes, drain the rice and keep aside.
- 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.
- Add 2 to 3 tbsp water and grind to a smooth paste. Add more water if required while grinding.
Making pudina rice
- 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.
- Then add sliced onions.
- Saute till the onions become golden. Then add the ground mint paste.
- Add ¼ tsp turmeric powder and ¼ tsp red chili powder. Stir and saute the masala paste for a minute or two.
- Then add chopped potatoes, tomatoes and green peas. Stir and mix.
- Add the drained rice and stir gently. The oil should coat the rice grains well. Stir and saute for a minute.
Cooking pudina rice
- 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.
- Add salt as required. Stir again.
- Cover the lid tightly and pressure cook mint rice for 2 to 3 whistles till the rice grains are cooked.
- When the pressure settles down on its own, open the lid and gently fluff the rice.
- Serve pudina rice hot with plain curd or with onion-tomato raita or boondi raita.
- You can’t scale this recipe easily as it has a complex blend of spices and herbs. When making a big batch, eyeball the ingredients and use your judgment or discretion.
- You can also make it mint rice in a pan or an instant pot. Add water as needed and cook till the veggies are softened and the rice grains have become tender and the water has been fully absorbed.
- You can vary the heat and the spicing in the recipe according to your taste buds. This pulao has a spicy taste.
- To make this dish more healthy consider adding veggies like carrots, broccoli, french beans, beetroot, cauliflower, bell pepper (capsicum) and sweet corn.
Nutrition Info Approximate values
Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.
All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Like this Recipe?
Pin it Now to Remember it Later
This Mint Rice Recipe is from the blog archives (April 2010) has been republished and updated on 30 May 2021.