pudina rice recipe, how to make pudina rice | mint rice recipe (pudina pulao)

pudina rice is a fragrant, spicy and tasty dish made with mint leaves and some more spices-herbs.
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4.75 from 8 votes

pudina rice recipe with step by step photos – a spicy and tasty one pot fragrant mint rice recipe.

pudina rice recipe, mint rice

mint (pudina in hindi), is a fragrant herb used in indian cuisine in different ways. this simple and easy pulao recipe has mint in it. 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 pudina rice with lovely flavors and tasty very good. its not only tasty but also healthy.

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

few notes for making pudina rice

  • 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 pudina rice 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.

if you are looking for more rice recipes then do check:

pudina rice

Author:Dassana Amit
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Course:main course
Cuisine:indian
Servings (change the number to scale):3 to 4
4.75 from 8 votes
pudina rice recipe, mint rice recipe, pudina pulao recipe
pudina rice is a fragrant, spicy and tasty dish made with mint leaves and some more spices-herbs.

INGREDIENTS FOR pudina rice

(1 CUP = 250 ML)

for the mint paste

  • 1 cup mint leaves, chopped, (pudina patta)
  • ½ cup coriander leaves, chopped (dhania patta)
  • 1 to 2 green chillies, chopped (hari mirch)
  • ½ inch ginger, chopped or ½ teaspoon chopped ginger (adrak)
  • 3-4 garlic, chopped or ½ teaspoon chopped garlic (lahsun)
  • 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 (sabut dhania)
  • ½ teaspoon cumin seeds (jeera)
  • 2 to 3 tablespoon water for grinding or add as required

other ingredients for pudina rice

  • 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 fresh or frozen peas (matar)
  • 1.5 to 2 cups water
  • salt as required

HOW TO MAKE pudina rice

preparation for pudina rice

  • rinse the 1 cup basmati rice (240 grams) till the water runs clear of the starch. soak the rice in water for 30 minutes.
  • after 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. about 1 medium onion which has been thinly sliced.
  • 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. about 1 small to medium potato, chopped, 1 small tomato, chopped and ¼ cup fresh or frozen peas. stir.
  • add the drained rice and stir gently. the oil should coat the rice grains well. stir & 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. 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 pudina rice.
  • serve pudina rice hot with plain curd or with onion-tomato raita or boondi raita.
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preparation to make mint rice or 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 30 minutes.

rice for mint pulao recipe

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

drained rice for mint rice recipe

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.

mint spices for mint rice recipe

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

mint coriander paste for mint pulao recipe

making pudina rice

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 recipe

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

onions to make 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 to make mint pulao recipe

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 make mint rice recipe

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 recipe

cooking pudina 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 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 pudina 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 mint rice.

making mint rice recipe, making mint pulao recipe

15. serve pudina rice hot with plain curd (yogurt) or with onion-tomato raita or spiced boondi raita.

mint pulao recipe, mint rice recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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43 comments/reviews

  1. Hi Dassana,

    Prepared no onion and garlic version as we don’t use them at home, just like one reviewer has commented. It’s truly awesome with a rich spicy, nutty flavour. Yet another winner from you. Hats off!

  2. Just love to try ur recipes ma’am … First I log on to ur site to check out new recipes & all the time its a pleasure trying them. Love you ma’am for ur tasy recipes in healthy way…

  3. Thank you dear Dasanna for giving us your lovely recipes. I tend to checkout your blog first the moment I scroll through the various sites. I feel connected with the name itself- Vegrecipes of India👍

  4. We eat jain food .I avoided onion and garlic in this receipe still it came out well
    Thanks for the recipe

  5. Ordinary rice should be rinsed once.we should not soak and then drain the water. All soluble nutrients will be lost.Remember the modern rice mills remove most of the nutrients from the rice. It iseems better not to rinse basmati rice that too branded one.

    • suganya, agree. but while making pulao or biryani, if the rice is not rinsed that the rice grains becomes sticky. the soluble starch is gotten rid of after rinsing the rice. soaking also helps the rice to cook faster. while making pulao or biryani, i always rinse the rice well. for everyday cooking of rice for dal or any gravy, i just rinse it once or twice. then soak it and use the same soaked water for cooking rice.

  6. Hi Dassana,

    I made mint rice and oats dosa from your recipes and they have become compulsory on a weekly menu. You nailed it. You both are doing great job.

  7. Hi Dassana,
    This is another nice recipe which i tried out for lunch today and came out very well. I was searching your website for recipe of maharashtrian pithla (zunka) but could not find it…do you have that recipe?

    Thanks

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