Mint Rice | Pudina Rice | Mint  Pulao recipe with step by step pictures and instructions. Learn how to make flavorful mint rice. Mint pulao is aromatic dish cooked in one pot. Mint or pudina is used for making chutney, thogayal and also used in biryani. My mother used to make thogayal with mint and coriander. I don't like to eat it with rice. But I like the mint rice prepared in cooker similar to pulao. It is very healthy to include mint in your diet. It is easy to prepare and pack for lunch box.

I made the rice plain. Add any vegetables of your choice and make mint pulao. I have used basmati rice but you can use normal cooking rice. Serve it with raita or any gravies. Do try and let me know your feedback. You can also try the below recipes

Mushroom Biryani

Mushroom Pulao

Prawn fried rice

Serves 2-3

3627

Mint Rice | Pudina Rice | Mint Pulao

Learn how to make flavorful and aromatic mint rice

5 minPrep Time

25 minCook Time

30 minTotal Time

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Ingredients

• Mint leaves 1 cup
• Basmati rice 1 cup
• Onion 1
• Green chillies 3 small
• Ginger garlic paste 1 tbsp
• Salt as required
• Garam masala 1/2 tsp
• Cumin Powder 1/4 tsp
• Water 2 cups
• To temper
• Oil 1 tbsp
• Ghee 1 tsp optional
• Mustard 1/2 tsp
• Urad dal 1/2 tsp
• Cumin seeds 1/2 tsp
• Cashews 8-10 optional

Instructions

1. Take one cup basmati rice/normal rice
2. Soak in water for 30 minutes to one hour.
3. Wash and drain the water and keep it ready.
4. Take washed mint leaves and green chillies in mixie
5. Grind to smooth paste and keep it ready.
6. Finely chop the onions
7. Heat oil and ghee and add mustard, urad dal, cumin seeds and cashews. I forgot and added cashews along with onions. I used roasted cashews only.
8. Once it browns add the finely chopped onions and saute for 1-2 minutes
9. Then add ginger garlic paste and saute till raw smell goes.
10. Now add salt and garam masala and saute for few seconds
11. Now add the mint extract adding two cups of water and allow it to boil
12. Once it boils add the rice
13. Cook in medium flame for 5 minutes till most of water is absorbed.
14. Then close the lid without whistle and cook on low flame for 10 minutes.
15. After 10 minutes open the lid and mix the rice.
16. Hot pudina/mint rice is ready.
17. You can serve it along with any raita or gravy.

Notes

I usually have ginger garlic paste in my fridge. So I used it. If you don't have you can use 5-6 garlic and small ginger and grind it along with mint leaves.

Adding Cashews is optional.

You can cook for one whistle and simmer for 5 minutes too

Nutrition

Calories

3627 cal

Fat

264 g

Carbs

265 g

Protein

93 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

92

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How to make mint rice with step by step pictures

Take one cup basmati rice/normal rice

Soak in water for 30 minutes to one hour.

Wash and drain the water and keep it ready.

Take washed mint leaves and green chillies in mixie

Grind to smooth paste and keep it ready.

Finely chop the onions. Heat oil and ghee and add mustard, urad dal, cumin seeds and cashews. I forgot and added cashews along with onions. I used roasted cashews only.

Once it browns add the finely chopped onions and saute for 1-2 minutes

Then add ginger garlic paste and saute till raw smell goes.

Now add salt and garam masala and saute for few seconds

Now add the mint extract adding two cups of water and allow it to boil

Once it boils add the rice

Cook in medium flame for 5 minutes till most of water is absorbed.

Then close the lid without whistle and cook on low flame for 10 minutes.

After 10 minutes open the lid and mix the rice.

Hot pudina/mint rice is ready.

You can serve it along with any raita or gravy.