A delicious, healthy, aromatic one-pot Indian Rice Dish - Pudina rice aka Mint Pulao is so simple, easy to make, and perfect busy weeknight meal!
It is naturally gluten-free and can be made vegan by replacing ghee with oil. This rice recipe is made in a pressure cooker and usually served with raita or plain curd.
Jump to:
Who doesn't like quick lunch recipes? We all do right!
Here is one such delicious recipe loaded with vegetables, and mint flavors, popularly known as pudina rice or pudina Sadam in Tamil.
Pudina is a Hindi word that means mint. We use mint in many recipes like chutneys, salad dressing, sabudana khichdi, and in a variety of rice dishes like this.
Pudina rice is mint flavored rice usually cooked as a one-pot meal along with a variety of vegetables and some whole Indian spices. This is a very mildly spiced rice preparation, unlike biryani.
Lately, I and my husband are enjoying backyard gardening. One of the first vegetables/herbs that we started growing is Mint / Pudina.
It is growing very nicely and we are enjoying it in different dishes and drinks.
As you all might know that I have started the mint recipe series last week and so far I have shared 2 mint recipes - Mint salad dressing and Sabudana khichdi in the green paste.
Mint is highly recommended for indigestion as it is a good source of antioxidants. Mint leaves are a good source of vitamin and minerals and it helps improve immunity and keeps one safe from inflammation too.
It is thus a great idea to include recipes made with mint in your diet.
Why you will make this dish?
- A winner recipe for its taste, simplicity, and refreshing aroma.
- A one-pot healthy meal gets ready in no time.
- It goes really with any curries, raita, or curd.
- Perfect for kids lunch-box or office lunch
- Perfect for pot-luck parties, Gettogathers, or any other occasion.
- You can customize it with whatever veggies you have
- It's not too heavy on the stomach and it's mild in taste, so it's a very versatile pulao that's going to be loved by all.
Ingredients required
To make a green paste, you will need
- Mint - The hero herb of this aromatic rice dish. You will need a large bunch, leaves removed, and washed properly. Use fresh mint leaves/pudina only in this recipe as it gives it a refreshing flavor and aroma. Dried mint leaves will not have the same effect.
- Cilantro - Same as Mint, use cleaned and fresh cilantro leaves.
- Ginger and garlic - Gives nice aroma and flavors. You can use Ginger and garlic paste too.
- Fresh coconut – I used fresh coconut. You can substitute with unsweetened desiccated coconut if a fresh one is not available.
- Green chili - I have used long hot green chilies. You can substitute green chilies with jalapeno. Adjust the spice level according to your taste. and.
Other ingredients to make this Pressure cooker rice
- Basmati Rice – One of the key ingredients in this recipe is rice. This Pudina rice tastes the best when made with basmati rice. Use high-quality long grain basmati rice which has a slight golden hue. I love Tilda basmati rice and the Daawat brand. (not sponsored). But You can use sona masoori rice as well. Based on what rice you use, you will have to adjust the water quantity.
- Vegetables - To make this recipe, I have used green beans, bell pepper, green peas, carrots, and onion. Feel free to use your choice of vegetables.
- Whole Spices - Cloves, cinnamon, Bay leaf, Star Anise, Cumin seeds.
- Ghee – I use ghee as it makes the Mint Rice very aromatic. If you are vegan, can use oil.
- Salt and garam masala
How to make this recipe? Step by step process
Prep work
First of all, in a colander, rinse basmati rice with 2 to 3 water. Take it in a bowl, add 2 cups of water and soak the water for 30 minutes. After 30 minutes, drain the rice in a colander and keep it aside.
Green paste
You can do this step while the recipe is soaking.
Take all the green paste ingredients (mint, cilantro, green chili, ginger, garlic, and fresh coconut) and ¼ cup water in a blender jar. (image 1 and 2)
Blend all the ingredients into a smooth paste. Keep the paste aside.
Cooking Pudina rice/mint pulao
In a pressure cooker, heat ghee. Once the ghee is hot, add bay leaf, star anise, cinnamon, cloves, and cumin seeds. (Image 3)
When cumin seeds splutter, add onion, carrots, green peas, green beans, and bell pepper. Saute it for 1 minute. (image 4)
Now add drained rice, green paste, 1 cup of water, salt, and garam masala. Stir well. (image 5 to 8)
Close the pressure cooker lid. Take 2 whistles. (image 9)
Once 2 whistles are done, switch off the flame and take out the pressure cooker from the stove. Let the pressure release naturally. Open the lid and gently fluff the rice with a fork. (image 10)
Add lemon juice, mix gently. Mint rice aka Pudina rice is ready to serve.
Garnish it with some cilantro and some freshly grated coconut. Enjoy hot with raita or plain curd
Important notes and Quick FAQs
Quality of rice and soaking time - The cooking time depends on the soaking time and quality of rice you use.
Washing and Soaking the rice for 30 minutes and then drain it is an important step. But If the rice is soaked for a longer period, you need to reduce the cooking time or else they become mushy while cooking.
If you do not soak the rice, then you have to increase the amount of water from 1 cup to 1 ½ cup as well as the pressure cooking time from 2 whistles to 3 whistles. For best results, it is better to soak rice for 30 minutes.
You can also use any other variety or substitute it with any other alternate grains like whole wheat, brown rice, quinoa, or cauliflower rice. However, please remember that the cooking time and water quantity will be different.
To make it protein-rich and more nutritious, you can add boiled chickpeas, kidney beans, tofu, paneer, edamame, or any kind of boiled legumes.
This dish is not over-powered with mint flavors. But if still, you don't like mint, Spinach is a good replacement for mint leaves.
You can ghee roasted cashews and raisins too for texture and crunch.
This pudina rice can be refrigerated for 4-5 days. It will also freeze well for 2-3 months.
I love making rice-based recipes in my instant pot. It’s really easy to make, and the bonus is you don't need to baby seat.
I make this Mint rice in a traditional pressure cooker as well as in Instant Pot. The process is pretty much similar. I am sharing the Instant Pot version on the recipe card. Please don't forget to check.
We love it with raita like cucumber raita and boondi raita. But you can serve it with plain curd or with any curry, papad, pickle, and vinegar onion.
More Rice recipes
Have you tried this Recipe? Please feed us with your feedback, ★ star ratings, and comments below.
You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates.
Subscribe to our YouTube Channel for tasty and easy video recipes.
Pudina Rice | Mint Pulao
Ingredients
- ¾ cup Mint (packed)
- 1 cup cilantro (packed)
- 2 green chili spicy one
- 5 cloves garlic
- 1- inch ginger
- ¼ cup fresh coconut grated or diced
- few curry leaves
- ¼ cup water
- 1 bay leaf
- 3 cloves
- 1 inch cinnamon
- 1 star anise
- 1 teaspoon cumin seeds
- ¾ cup Long grain white Basmati rice
- ½ cup green beans ½ inch long chopped
- ½ cup carrots diced
- ¼ cup green peas
- ½ cup onion chopped
- ½ cup capsicum chopped into big pieces
- 1 teaspoon salt or to taste
- ½ teaspoon garam masala
- 1 tablespoon lemon juice
- 1 ½ tablespoon ghee
- 1 cup water
Method
- First of all, in a colander, rinse basmati rice with 2 to 3 water. Take it in a bowl, add 2 cups of water and soak the water for 30 minutes. After 30 minutes, drain the rice in a colander and keep it aside.
- You can do this step while the recipe is soaking.
- Take all the green paste ingredients (mint, cilantro, green chili, ginger, garlic, and fresh coconut) and ¼ cup water in a blender jar.
- Blend all the ingredients into a smooth paste. Keep the paste aside.
- In a pressure cooker, heat ghee. Once the ghee is hot, add bay leaf, star anise, cinnamon, cloves, and cumin seeds.
- When cumin seeds splutter, add onion, carrots, green peas, green beans, and bell pepper. Saute it for 1 minute.
- Now add drained rice, green paste, 1 cup of water, salt, and garam masala. Stir well.
- Close the pressure cooker lid. Take 2 whistles.
- Once 2 whistles are done, switch off the flame and take out the pressure cooker from the stove. Let the pressure release naturally. Open the lid and gently fluff the rice with a fork.
- Add lemon juice, mix gently. Mint rice aka Pudina rice is ready to serve.
- Garnish it with some cilantro and some freshly grated coconut. Enjoy hot with raita or plain curd
- First step and making green paste step will remain same.
- In an Instant pot, heat ghee. Once the ghee is hot, add bay leaf, star anise, cinnamon, cloves, and cumin seeds.
- When cumin seeds splutter, add onion, carrots, green peas, green beans, and bell pepper. Saute it for 1 minute.
- Now add drained rice, green paste, 1 cup of water, salt, and garam masala. Stir well.
- Make sure the rice is sumurged under water.
- Cover the instant pot, vent valve on sealing postions. press the manuall/pressure button and set the timer for 4 minutes under high pressure.
- Once cooking time is done, let the pressure release naturally for 10 minutes and quick release the remaining pressure.
- Open the instant pot, add lemon juice and gently fluff the rice with fork.
- Instant pot pudina rice is ready.
Nutrition
Notes
- Quality of rice and soaking time - The cooking time depends on the soaking time and quality of rice you use.
- Washing and Soaking the rice for 30 minutes and then drain it is an important step. But If the rice is soaked for a longer period, you need to reduce the cooking time or else they become mushy while cooking.
- If you do not soak the rice, then you have to increase the amount of water from 1 cup to 1 ½ cup as well as the pressure cooking time from 2 whistles to 3 whistles. For best results, it is better to soak rice for 30 minutes.
- You can also use any other variety or substitute it with any other alternate grains like whole wheat, brown rice, quinoa, or cauliflower rice. However, please remember that the cooking time and water quantity will be different.
- To make it protein-rich and more nutritious, you can add boiled chickpeas, kidney beans, tofu, paneer, edamame, or any kind of boiled legumes.
- This dish is not over-powered with mint flavors. But if still, you don't like mint, Spinach is a good replacement for mint leaves.
- You can ghee roasted cashews and raisins too for texture and crunch.
- For quick FAQs and ingredients substitution, please read the blog post above the recipe card.
Private Notes
Tried this recipe?
Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm regards,
Dhwani.
Leave a Reply