Mint Pulao (Pudina Pulao)

Notes on Ingredients

Here’s everything you’ll need to make this delicious mint pulao. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Rice: I’ve used sona masoori rice, feel free to use any rice variety that you have on hand.

Dry and Whole Spices: Turmeric, chilli powder, cumin, fennel seeds, bay leaf, cassia, cloves and green cardamom.

Liquids: Water, oil and coconut milk. I’ve used store-bought coconut milk, but feel free to use homemade coconut milk.

How To Make Mint Pulao?

This is an overview with process photos, the full recipe is at the bottom in a recipe card 

Step 1: Wash rice 2-3 times under cold running water, then soak it in enough water for 15 mins.

Step 2: Grind fresh mint leaves, green chillies and fennel seeds with a little water to a smooth paste. Keep it aside.

Step 3: Heat oil in a steel pot over medium-low heat.

Step 4: Once the oil is hot, add bay leaf, cardamom, cassia, cloves, cumin. Saute for a few seconds until aromatic and cumin starts sizzling.

Step 5: Add onions, ginger garlic paste and cook until onions turn soft and translucent.

Step 6: Now add tomatoes and cook for 2 minutes or until they soften.

Step 7: Now add freshly ground mint paste, salt and cook for a minute until the raw aroma vanishes.

Step 8: Drain water from the soaked rice and add it to the pot.

Step 9: Now mix in water, coconut milk and gently stir until everything is well combined.

Step 10: Bring it to a boil, cover the pot with the lid and simmer for 8-10 minutes until the rice absorbs all the water and cooks well.

Step 11: Switch the heat off, take the lid off the pot and let it sit for 5-10 minutes.

Step 12: Then gently fluff the rice with a fork.

Serve delicious mint pulao with raita and any side dish of your choice.

Variations and Substitutions

Vegetables: Add potato, carrots, beans and peas to make it healthy.

Coriander Leaves: Handful of fresh coriander leaves adds extra flavour to the rice.

Water: You can replace the water with vegetable stock for added flavour.

Coconut Milk: I’ve used store-bought coconut milk, but you can use homemade coconut milk.

Tips and Tricks to make perfect mint pulao

Liquid to rice ratio and cooking time play an important role in making perfect rice. Too much water can make rice mushy, while less water may leave rice undercooked or cause it to stick and burn at the base of the pot. 

I used sonamasoori rice that requires a 1:2 rice to liquid ratio. However, the exact amount of liquid may vary depending on the quality and variety of rice. So it’s always best to check the instructions on the packet for guidance on ratios and cooking times.

Soaking rice for 10-15 minutes beforehand can help reduce cooking time.

After turning the heat off, remove the lid and let the rice sit for 5-10 minutes before fluffing it with a fork. 

Adjust spices as per your preferred taste.

When combining rice with liquids, stir gently to prevent the rice grains from breaking.

Serving Suggestions

Mint pulao served with cucumber raita and onion salad makes a simple yet delicious weeknight meal.

For an elaborate weekend meal, serve this pudina pulao with raita, pickle such as allam pachadi or tomato pachadi, salad such as my cucumber kosambari and a simple side-dishjeera aloo, bombay aloo and a glass of masala lassi or rose lassi for kids to compensate for the spiciness.

This mint rice makes an ideal food to pack in a lunch box with aloo gobi, air fryer baby potatoes,

Keep in touch

Do let me know if you make this delicious pudina pulao. I love hearing from you all. If you like this recipe, kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online.

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