This One-Pot Mint rice is a fragrant, spicy and tasty dish made with fresh mint leaves, basmati rice, onion, tomato, spices and herbs. I also include some potatoes and green peas to make it hearty, flavorful and satisfying dish. This green colored mint pulao is also gluten free and a vegan dish that you will love.
1tablespoonchopped coconutor 2 tbsp grated coconut or 2 tbsp coconut milk (you can also add 2 tbsp desiccated coconut if you don't have fresh coconut)
2 to 3tablespoonwater for grindingor add as required
2tablespoonsoil- any neutral flavored oil
1cupbasmati riceor 200 grams or any non sticky variety of rice
1small to medium tej patta(Indian bay leaf)
½cupthinly sliced onionor 1 medium sized onion
1small tomato,sliced (optional)
1small to medium potato,peeled and chopped
¼cupheaped fresh or frozen peas
1.5 to 2cupswater
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.