Pudina Rice Recipe | Spicy Pudina Pulao (Mint Rice)
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
3
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Calories
425 kcal
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Course
Main Course
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Cuisine
Indian
Pudina Rice Recipe | Spicy Pudina Pulao (Mint Rice)
Description
This Pudina Rice Recipe features a bright mint paste made from fresh mint and coriander leaves, combined with green chilies, ginger, garlic, and coconut, which infuse the basmati rice with herbal and spicy notes. Whole spices such as cinnamon, cardamom, cloves, and bay leaf are tempered at the beginning to add depth. Onions are caramelized before adding the rice and vegetables like potato and green peas are included, providing varied texture and mild sweetness. The rice cooks by absorbing all flavors until tender and aromatic.
The mint and coriander paste gives the dish a fresh, vibrant flavor that contrasts with the warm spices and soft vegetables. The use of basmati rice ensures fluffy grains that are separate and light. This slow simmering process allows the spicy, herbaceous paste to permeate the rice evenly.
Serve the Pudina Pulao as a main dish or as an accompaniment to curries or yogurt-based side dishes. It holds well as a packed lunch option or as a flavorful rice for casual meals. Adjust the chili quantity for milder or spicier versions.
Scaling this recipe requires careful judgment of spice and herb quantities due to their intensity. Cooking in an instant pot or stovetop pan is possible with adjusted water amounts. The recipe is flexible to add other vegetables for nutritional variety.
Ingredients
for the mint paste
- 1 cup mint chopped, leaves
- ½ cup Coriander leaves - chopped (cilantro)
- 1 to 2 green chili chopped
- ½ inch ginger - chopped or ½ teaspoon chopped ginger
- 3-4 garlic - chopped or ½ teaspoon chopped garlic
- 1 tablespoon 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, chopped
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 2 to 3 tablespoon water or add as required, for grinding
other ingredients
- 2 tablespoons neutral cooking oil any neutral flavored oil, generic cooking oil
- 1 cup basmati rice or 200 grams or any non sticky variety of rice
- 2 cloves
- 2 green cardamom
- 1 inch cinnamon
- 1 tej patta (Indian bay leaf) - small to medium-sized
- ½ cup onion thinly sliced or 1 medium-sized onion
- 1 tomato - small, sliced - optional
- 1 potato - small to medium-sized, peeled and chopped
- ¼ cup green peas - heaped, fresh or frozen
- 1.5 to 2 cups water
- salt as required
Instructions
Preparation
- 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 water from the rice. Set the soaked rice aside.
- Meanwhile, when the rice is soaking, prep the other ingredients.
- Take the chopped mint leaves, coriander leaves, ginger, garlic, green chilies, chopped coconut or coconut milk or grated coconut, coriander seeds, cumin seeds in a chutney grinder or small grinder or blender.
- Add 2 to 3 tablespoons of water and grind to a smooth paste. Add more water if required while grinding.
Making pudina rice
- Heat 2 tablespoons oil in a 2 litre stovetop pressure cooker.
- Add the following whole spices - cinnamon, tej patta, green cardamoms, cloves, mace strands and a small piece of stone flower. Adding stone flower is optional.
- On low heat, 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 turmeric powder and red chili powder. Stir and sauté the masala paste for a minute or two.
- Then add chopped potatoes, tomatoes and green peas. Stir and mix.
- Add the strained rice and stir gently. The oil should coat the rice grains well. Stir and sauté for a minute.
Cooking pudina rice
- Add 1.5 to 2 cups of water. Stir and mix 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 and mix again.
- Cover the lid tightly and pressure cook on high heat for 2 to 3 whistles till the rice grains are cooked and tender.
- When the pressure settles down on its own, then only open the lid and gently fluff the rice.
- Serve Pudina Rice hot with plain curd (yogurt) or with onion-tomato raita or boondi raita.
Notes
- The blend of spices and herbs is complex, so scaling up requires adjusting quantities carefully based on taste.
- This pulao can be made in a pan or instant pot; adjust water as needed for softer veggies and tender rice.
- Modify the heat level by changing the number of green chilies to suit your preference.
- Adding assorted vegetables like carrots, broccoli, beans, beetroot, cauliflower, capsicum, or sweet corn boosts nutrition and flavor variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 74g | 25% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 463mg | 19% |
| Potassium | 690mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 1261IU | 25% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 35mg | 39% |
| Vitamin E | 4mg | |
| Vitamin K | 17µg | |
| Calcium | 105mg | 11% |
| Vitamin B9 (Folate) | 55µg | |
| Iron | 3mg | 17% |
| Magnesium | 66mg | 17% |
| Phosphorus | 168mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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