Mint Pulao (Pudina Rice)
Mint Pulao – Aromatic and delicious one-pot rice flavoured with fresh mint and spices. This fresh mint rice gets ready in less than 30 minutes and you can either eat it just by itself or as a side dish. A simple and easy rice recipe that totally takes the stress out of midweek cooking.
Servings: 5
Calories: 60kcal
Ingredients
1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 Tablespoon Oil
- 1 Bay leaf
- ½ inch Cassia (dalchini)
- 1 Cardamom
- 3 Cloves
- 1 Teaspoon Cumin
- 1 cup (or) 131 gms Onion 1 large, chopped
- 1 Teaspoon Ginger garlic paste
- ½ cup (or) 113 gms Tomato 1 large, chopped
- ½ Teaspoon Turmeric
- 1.5 Teaspoon Chilli powder
- Salt as required
- 1 cup (or) 250ml Water
- ½ cup (or) 125 ml Coconut Milk
- 1 cup (or) 205 gms Rice
- 2 Teaspoon Fennel Seeds
- 1 cup (or) 23 gms Mint
Instructions
- Wash rice 2-3 times with cold water and keep the rice aside.1 cup (or) 205 gms Rice
- Grind ¾ cup mint leaves and fennel seeds with little water in a blender until smooth.1 cup (or) 23 gms Mint, 2 Teaspoon Fennel Seeds
- In a deep pot or stockpot, heat oil on medium-low heat.2 Tablespoon Oil
- Add bay leaf, cumin, cassia, cloves, cardamom and saute for few seconds or until cumin sizzles.½ inch Cassia (dalchini), 1 Cardamom, 3 Cloves, 1 Teaspoon Cumin, 1 Bay leaf
- Now add onions and ginger- garlic paste, sauté well. Slightly increase the heat and cook for a minute or until onions are soft and translucent.1 cup (or) 131 gms Onion, 1 Teaspoon Ginger garlic paste
- Add tomatoes, mint leaves, saute well.½ cup (or) 113 gms Tomato, 1 cup (or) 23 gms Mint
- Now reduce the flame slightly and add turmeric followed by chili powder, salt and ground mint-fennel seed paste. Mix well until all the spices are well combined with vegetables.½ Teaspoon Turmeric, 1.5 Teaspoon Chilli powder, Salt
- Cook for 2-3 minutes or until the raw aroma of spices vanishes. Keep stirring regularly to avoid burning the spices and vegetable mixture.
- Add coconut milk, water and mix well. Increase the flame to medium-high heat and bring it to boil.½ cup (or) 125 ml Coconut Milk, 1 cup (or) 250ml Water
- Now add washed rice, mix gently until well combined with liquids and masala. Close the pot with a lid and simmer for 8-10 minutes or until rice is well cooked.1 cup (or) 205 gms Rice
- Turn the heat off and let it sit for 5 minutes before you open the lid.
- Serve piping hot mint rice with raita or any side dish of your choice.
Video
Notes
Adjust spices as per your preferred taste.
Liquid ratio may vary depending on the quality and variety of rice you use. Check the rice packet for liquid to rice ratio and cooking time.
You may reduce the coconut milk to half of the quantity mentioned here and use more water.
I’ve used store-bought coconut milk you may use homemade coconut milk.
Combine rice with liquids gently to ensure rice grains do not break.
Rice soaked for 10-15 minutes cook quicker than the rice that is not soaked.
Nutrition
Calories: 60kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 12mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg