Mint Pulao (Pudina Rice)
Looking for a flavourful rice? Try this mint pulao infused with fragrant fresh mint leaves and aromatic spices. Perfect for a weekday meal or to pack in a lunchbox. It is a vegan and gluten free dish and goes well with raita.
Servings: 4
Calories: 445kcal
Equipment
- 1 Blender/Grinder
- 1 Ceramic Pot/Steel Pot
- 1 Spoon
Ingredients
1 cup = 250ml ; 1 tablespoon = 15ml ; 1 teaspoon = 5ml
- 2 teaspoons fennel seeds
- 1 cup (or) 23 gms fresh mint leaves
- 4-5 green chillies adjust to suit your spice levels
- 1 cup (or) 245 gms rice
- 2 tablespoon oil
- 1 bay leaf
- ½ inch cassia (dalchini)
- 2 cardamom
- 4 cloves
- 1 teaspoon cumin
- 1 cup (or) 131 gms onion peeled and slice
- 1 teaspoon ginger garlic paste
- ½ cup (or) 113 gms tomato wash and chop
- salt as required
- 1 cup (or) 250ml water
- 1 cup (or) 250m coconut milk
Instructions
- Wash 1 cup (or) 245 gms rice 2-3 times under cold running water, then soak it in enough water for 15 mins.1 cup (or) 23 gms fresh mint leaves, 2 teaspoons fennel seeds
- Grind 1 cup (or) 23 gms fresh mint leaves, 4-5 green chillies and 2 teaspoons fennel seeds with a little water to a smooth paste. Keep it aside.
- Heat 2 tablespoon oil in a steel pot over medium-low heat.2 tablespoon oil
- Once the oil is hot, add 1 bay leaf, 2 cardamom, ½ inch cassia (dalchini), 4 cloves 1 teaspoon cumin. Saute for a few seconds until aromatic and cumin starts sizzling.½ inch cassia (dalchini), 2 cardamom, 4 cloves, 1 teaspoon cumin, 1 bay leaf
- Add 1 cup (or) 131 gms onion,1 teaspoon ginger garlic paste and cook until onions turn soft and translucent.1 cup (or) 131 gms onion, 1 teaspoon ginger garlic paste
- Now add ½ cup (or) 113 gms tomato and cook for 2 minutes or until they soften.½ cup (or) 113 gms tomato, 1 cup (or) 23 gms fresh mint leaves
- Now add freshly ground mint paste, salt and cook for a minute until the raw aroma vanishes.salt
- Drain water from the soaked rice and add it to the pot.
- Now mix in 1 cup (or) 250ml water, 1 cup (or) 250m coconut milk and gently stir until everything is well combined.1 cup (or) 250m coconut milk, 1 cup (or) 250ml water
- 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.1 cup (or) 245 gms rice
- Switch the heat off, take the lid off the pot and let it sit for 5-10 minutes.
- Then gently fluff the rice with a fork.
Notes
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.
Nutrition
Calories: 445kcal | Carbohydrates: 60g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 170mg | Potassium: 358mg | Fiber: 4g | Sugar: 4g | Vitamin A: 257IU | Vitamin C: 13mg | Calcium: 64mg | Iron: 3mg
