Pudina Rice Recipe | Mint Rice | Pudina Pulao | Mint Pulao with detailed photo and video recipe. An easy and flavoured rice-based recipe made with mint leaves, coriander leaves and mixed vegetables. Traditional pulao or pulav is made with a combination of mint and coriander leaves, but this recipe has more pudina leaves in it. It is an ideal lunch box or tiffin box recipe which can be served as it is or with yoghurt-based raita.
Pudina Rice Recipe | Mint Rice | Pudina Pulao | Mint Pulao with step-by-step photo and video recipe. Mint leaves are ground with coconut, then added to rice and vegetables, and cooked in a pressure cooker to prepare mint pulao in just minutes. It is typically served with plain yoghurt or even with onion tomato raita.
Pudina rice and pudina chutney are mostly prepared for their great taste, and they also offer several health benefits. People highly recommend mint pulao during indigestion as it provides antioxidants and phytonutrients. They also use it to treat a common cold or a runny nose. Lastly, mint leaves are a good source of vitamins and minerals. Hence, it helps a lot to improve the immunity and keep safe from inflammation. However, I make this pulao due to the combination of herb flavours it has to offer. Everyone in my family appreciates it, and it is our go-to rice recipe when we need something tasty, healthy and simple for our lunch and dinner.
Furthermore, some subtle variations to this amazing pudina rice recipe. You can optionally add vegetables to this recipe and prepare it with just pudina-coconut paste and rice. However, adding vegetables makes it a more balanced and complete meal. Moreover, it is also an open-ended recipe in terms of adding vegetables. Hence, vegetables, like potatoes, beans, peas, carrots, cauliflower and even sweet corn. Lastly, I have prepared it with basmati rice, but mint pulao can also be prepared with sona masuri rice. In addition, using jeera samba rice makes it an authentic Tamil or South Indian style Mint Pulao.
Finally, do visit my other Indian Rice Recipes Collection and Pulao Recipes Collection, with this post of Pudina Rice Recipe. It includes recipes like coriander pulao, palak pulao, carrot rice, veg pulao in cooker and tawa pulao recipe. In addition, do visit my other recipe collections, like,
About Pudina Rice or Mint Pulao
Pudina Rice celebrates fresh mint in every spoon. The recipe stays simple and herb-flavoured. Cooks grind mint with coriander, ginger, garlic, and green chilli. A gentle tempering perfumes hot oil with cumin and whole spices. Fluffy rice absorbs the bright green paste. The pot fills the kitchen with a cool aroma. The dish tastes vibrant and deeply satisfying. Biryani and pulao lovers appreciate its satisfying taste. Fresh herbs bring antioxidants and light freshness. Minimal oil keeps the bowl clean and light.
The dish packs easily for lunch boxes. Busy working couples call it a lifesaver. The pan comes together in under thirty minutes. The plate stands complete without any side dish. Salan adds a royal touch on special days. Premium curries pair well with festive spreads. Raita and salad offer cooling bites and crunch. Use basmati, sona masuri, or brown rice for different textures. Add peas, carrots, or beans for more colour. Toast cashews or peanuts for a nutty finish.
Fun Fact:
Mint’s signature aroma comes mainly from menthol, which feels naturally cooling. Indian kitchens use pudina in chutneys, summer drinks, and pulao for instant freshness. Small bunch of mint can perfume an entire pot of rice when ground into a quick green paste.
Chef Tips for Pudina Rice
Pudina rice packs aroma and comfort for busy days. It suits lunch and dinner because it cooks quickly and retains its flavour in boxes.
- Soak: Rinse and soak the rice for 15 to 20 minutes to keep grains separate.
- Grind: Blend mint, coriander, ginger, garlic, green chilli, and a few cashews with a splash of water to a smooth paste.
- Temper: Sizzle cumin, bay leaf, and cloves in hot oil, then sauté the green paste until the raw smell fades.
- Measure: Add water in the right ratio for your rice and rest the pot covered for five minutes after cooking.
- Topping: Check salt and acidity, then fold in peas or carrots and finish with ghee or coconut oil and a squeeze of lemon.
Video Recipe
Recipe Card for Pudina Rice
Pudina Rice Recipe | Mint Pulao - Pudina Pulao
Ingredients
For masala paste:
- 1 bunch mint
- ½ bunch coriander
- 3 cloves garlic
- 1 inch ginger
- 4 chilli
- 1 black cardamom
- 5 cloves
- 1 inch cinnamon
- ½ javetri
For pulao:
- 2 tbsp oil
- 1 tbsp ghee
- 1 tsp cumin
- 1 bay leaf
- 1 black cardamom
- 1 onion, sliced
- 2 tbsp peas
- 1 carrot, chopped
- ½ capsicum, cubed
- 5 beans, chopped
- 1 potato, cubed
- ½ tsp turmeric
- 2 tsp biryani masala
- 2 tsp salt
- 1 cup basmati rice, soaked 20 minutes
- 2 cup water
- 2 tsp lemon juice
Instructions
- Firstly, in a mixer jar, take 1 bunch of mint, ½ bunch of coriander, 3 cloves of garlic, 1 inch of ginger, 4 chillies, 1 black cardamom, 5 cloves, 1 inch of cinnamon and ½ javetri.
- Grind to a smooth paste, adding water if required. Keep aside.
- In a large kadai heat 2 tbsp oil, 1 tbsp ghee. Add 1 tsp cumin, 1 bay leaf, 1 black cardamom.
- Sauté until the spices turn aromatic.
- Add 1 onion and sauté until the onion turns golden brown.
- Further add 2 tbsp peas, 1 carrot, ½ capsicum, 5 beans and 1 potato.
- Stir fry till the vegetables turn crunchy.
- Also, add ½ tsp turmeric, 2 tsp biryani masala, 2 tsp salt and saute till the spices turn aromatic.
- Add the prepared masala paste and cook well until the oil separates.
- Now add 2 cups of water, 1 cup of basmati rice, 2 tsp of lemon juice, and mix gently.
- Cover and simmer for 20 minutes.
- Fluff the rice gently, ensuring it is non-sticky.
- Finally, enjoy Pudina Pulao Recipe with raita.
Nutrition
How to Make Pudina Rice With Step-by-step Photos
- Firstly, in a mixer jar, take 1 bunch of mint, ½ bunch of coriander, 3 cloves of garlic, 1 inch of ginger, 4 chillies, 1 black cardamom, 5 cloves, 1 inch of cinnamon and ½ javetri.
- Grind to a smooth paste, adding water if required. Keep aside.
- In a large kadai heat 2 tbsp oil, 1 tbsp ghee. Add 1 tsp cumin, 1 bay leaf, 1 black cardamom.
- Sauté until the spices turn aromatic.
- Add 1 onion and sauté until the onion turns golden brown.
- Further add 2 tbsp peas, 1 carrot, ½ capsicum, 5 beans and 1 potato.
- Stir fry till the vegetables turn crunchy.
- Also, add ½ tsp turmeric, 2 tsp biryani masala, 2 tsp salt and saute till the spices turn aromatic.
- Add the prepared masala paste and cook well until the oil separates.
- Now add 2 cups of water, 1 cup of basmati rice, 2 tsp of lemon juice, and mix gently.
- Cover and simmer for 20 minutes.
- Fluff the rice gently, ensuring it is non-sticky.
- Finally, enjoy Pudina Pulao Recipe with raita.
Notes
- Firstly, make sure to grind to a smooth masala paste, adding a generous amount of mint.
- Also, make sure to use good-quality basmati rice for good results.
- Additionally, you can use vegetables of your choice to make it healthy.
- Finally, Pudina Pulao Recipe / Mint Rice Recipe tastes great when served after 2 hours.
Hai Archana
Your recipes are great , simple and yummy. They really bring in our intrest into cooking. Love them.
Thanks n regards
Padma
You are welcome Padma 🙂
tried this and thoroughly enjoyed. thx 🙂
I just made this recipe. It’s awesome. I usually make Aloo Bath with the same pudina paste. But it tastes great with mixed vegetables too.
Wonderful recipes. I am from Bangalore with roots in Andhra. Your recipes are a hit with my 12 year old. Authentic and easy to make. Thanks for all the efforts you put into making videos, taking photos and posting the recipes.
Keep them coming!! 🙂
Thanks a lot for such a lovely comment. Do try other recipes and let me know 🙂
Hi Archana,
I’m a big fan of your cooking you have rejuvenated my lost interest in cooking 🙂 I keep trying your recipe at home and they have worked really well with kids. Request you to please post some more authentic Karnataka vegetarian recipes like different types of sambar , kutu , palya , mosaru bajji galu , cattani galu , kosambari galu
TIA
Regards,
Nandini
Hello Archana,
Thanks a lot for such a wonderful comment. I really appreciate it. I have posted several sambar, playa chutney but certainly will continue to post in future too.
I want non-veg recipes too
I am vegetarian and I know only veg foods. Perhaps, later if I get someone who is good at non veg recipes I will try to share it
hi..the recipe is awesome..wanted to know the ratio should be 1:2 or 1:1.5 for cooker based ??..and should we be waiting till the pressure goes off or after 2 whistles ,should we blow off the whistle for the pressure to release?
Earlier whenever I have tried to retain the pressure after 2 whistles(after the flame is off)..,the rice usually got sticky….
if you are cooking in cooker, always use 1:1.5 ratio.. and if you are adding too much vegetables then increase the ratio to 1:2…. (again it depends on quality of rice)
pressure cook for 2 whistles on medium flame and open the cooker only after the pressure has released completely… you will get perfect pulao…
I tried this pulao last night. It was a huge hit. I, myself, am not so much of a fan of pulaos or rice dishes in general but this one is now definitely an exception. Thanks for the recipe! 🙂
thanks a lot for those nice words 🙂
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