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.
ShwetaRaj
thankq. Somuch. Very tasty.
very tasty
pudina rice mint pulav
Hi there….It is a healthy and tasty recipe indeed.Anyhow, a correction. V can avoid coconut milk. And roast d rice with all d ingredients before cooking it. GIVES A GOOD RESULT……
http://ensamayalarangam.blogspot.com/2011/09/pudina-rice-mint-rice.html
I guess it was a spin off from your site…. Sorry if it isnt…
hmm.. not sure 🙂
Hi .. Tried this out yesterday… And it went good … Didnt know what to serve along with this …
So searched for aloo kurma recipe and served it …. Any ways thanks four blog…:–))
Hi .. Tried this out yesterday… And it went good … Didnt know what to serve along with this …
So searched for aloo kurma recipe and served it …. Any ways thanks four blog…:–))
Nags, i made it yesterday and it turned out soooo well 😀 😀 thanks! i added a few peas and potatoes though to make it a one pot meal in a jiffy 🙂
here's a picture
http://www.flickr.com/photos/quaintkal/6145942143/in/photostream
searched for a mint rice receipe and saw urs..made it today and it was delicious…i loved it…pics also really works in choosing ur receipe from the numerous search results..but now i think i found a good place..
cheers…
rinki
Thank you Rinki. I am very glad you liked the pudina pulao recipe.
Hi,
Just made this rice. My 4 yr old son loves it.
He actually said he wants more rice. He never said he want more rice… Thanks for the recipe
Viji