Mint Pulao or pudina pulao is one of my favourite mixed rice recipes. Mint has a strong flavour but when combined with spices and rice, it lends it very well to the final dish. I have seem many variations of this mint rice recipe but this is the kind I like the best and stick to making. Since fresh mint is not always easy to get near where I love, I postpone all my mint recipes and save it for when I buy it from Little India. This mint pulao is one such recipe I had postponed for a while.
Anyway, I prepared this mint rice about a month back because I got a huge bunch of mint leaves from the Indian vegetable market and had no clue what to do with it all. There is only so much you can use up to make mint chutney, right?
The rice came out super nice and since TH is a huge mint fan, he loved it too!
If you love pulao recipes, then check out this vegetable pulao recipe, rajma rice recipe, tomato spinach pulao, and coriander rice recipe.
Pudina Pulao / Mint Rice / Pudina Rice
Serves : 2 – 3
Ingredients:
2 cups rice (I used basmati rice)
2 cups fresh mint leaves / pudina, lightly packed
1 onion, chopped fine
3 to 4 green chillies
¼ cup grated coconut (fresh works best, frozen will do too)
1 tbsp ginger garlic paste
4 cloves
4 green cardamom pods
1″ piece of cinnamon
1 star anise
1 bay leaf
1 tbsp ghee
12 roasted cashews for garnishing (optional)
Salt to taste
Instructions:
1. If using basmati, soak the rice in 4 cups water for half an hour and cook in pressure cooker for 1 whistle. Once pressure leaves the cooker, spread out on a plate and let it cool without clumping. If using rice cooker or any other method, cook until the rice is done yet firm.
2. Grind the mint leaves with the coconut, green chillies and ginger / garlic (if using fresh) to a paste.
3. Heat ghee in a pan and roast the cashews until golden brown (if using) and drain. Add the spices – cardamom, cloves, cinnamon, bay leaves and star anise – and saute for about a minute, taking care not to burn them. Then add the chopped onions and saute unil it turns transparent.
4. Add the ground paste to the pan and fry for about 2 to 3 mins until it turns fragrant. Again, take care not to burn! Add salt.
5. Mix in the cooled rice without breaking it too much. Garnish with the roasted cashews and serve with a raita of choice.
Pudina pulao is best served warm and fresh. However, it also makes a great lunchbox dish so pack it along with some nice vegetable curry for a well-rounded meal.
Gorgeous pictures! Very Flavorful rice!
Flavourful rice dish and lovely clicks!
I know it is very flavorful and tasty rice.:)I did try a Mint rice just last month.(adding a bunch of coriander and little Pudina)
Your pics are good as usual!:)
I too have mint rice, tamarind rice, veg biriyani, fish biriyani, chicken biriyani, bisibella bath, tomato rice, lemon rice etc. pictures:D, and since you limited the entries to 5, and I am too lazy to post all too soon, they will wait for other events or for some random post..Nags, your pics are exceptional this time, love the mint green color. the recipe is definitely more flavorful than mine, i tried avoiding coconut:D
Doesn’t this smell of tooth paste? I add mint in moderation because I am scared it will! 1:1 rice mint, thats why I am asking. I am posting something tomorrow-before you get a chance to do that and post it 😀
Beautiful pics and each spoonfull of rice would be bursting with refreshing taste.
That looks great…!!
Even we prepare this at home..Nice flavor of mint..
Aww!I protest. I was about to post mint rice on my blog. I would still post, gee!
Love that minty pulao!
That picture of mint leaf is so pretty,last pic is gorgeous!
My mom makes this, but my elder one doesn’t like the smell of mint so i don’t do it very frequently, i am going to show your awesome photo to him and i am sure he will be tempted to try out next time.