Pudina Pulao / Mint Pulao / Mint Rice

Pudina Pulao / Mint Pulao / Mint Rice

Recipe Details

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Ingredients

Main Ingredients

• Basmati rice – 1 cup
• Mint leaves – 1 small bunch
• Green peas – 1/4 cup, preferably frozen sweet peas
• Potatoes – 2 small
• Onion – 1, thinly sliced
• Ginger-garlic paste – 1 tbsp
• Grated coconut – 3 tbsp
• Green chilies – 7, or to taste
• Lemon juice – 1 tsp
• Salt – to taste

For Cooking the Rice

• Water – 1 1/4 cups
• Oil – 1 tsp
• Water – as needed, for soaking

Whole Spices

• Cloves – 4
• Cardamom – 2 pods
• Bay leaf – 1
• Ghee – as needed

Additional

• Water – as needed, for cooking the potatoes or peas if required

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Preparation

1. Rinse the basmati rice and soak it in enough water for about 10 minutes.
2. Drain the rice and add it to a pressure cooker with 1 1/4 cups water and 1 teaspoon oil.
3. Pressure cook for about 1 whistle, or until the rice is just cooked. Turn off the heat and allow the pressure to release naturally.
4. Spread the cooked rice on a wide plate and allow it to cool so the grains remain separate.
5. Cook the potatoes until tender, using water as needed. Allow them to cool, peel, and cut into small pieces.
6. If using frozen green peas, they can usually be added directly during cooking. If using firmer fresh or dried peas, cook them separately until tender.
7. Slice the onion lengthwise.
8. Separate the mint leaves from the tougher stems, rinse well, and drain thoroughly.
9. Heat a small amount of ghee in a pan and lightly sauté the mint leaves, grated coconut, and green chilies until the mint wilts and becomes aromatic.
10. Allow the mixture to cool, then grind it with the ginger-garlic paste into a fine paste, adding very little water only if needed.

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Cooking Instructions

1. Heat a little ghee in a wide non-stick or heavy-bottomed pan over medium heat.
2. Add the bay leaf, cloves, and cardamom and fry briefly until aromatic.
3. Add the sliced onion and sauté until soft and translucent.
4. Add the prepared mint paste, cooked potatoes, and green peas.
5. Cook over medium heat until the raw aroma of the ginger-garlic paste disappears and the mint mixture becomes fragrant.
6. Add salt and mix well.
7. Reduce the heat to low and add the cooled cooked rice.
8. Gently fold the rice into the mint mixture for about 2–3 minutes, taking care not to break or mash the grains.
9. Add the lemon juice and mix gently.
10. Taste and adjust the salt if needed, then remove from the heat.

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Tips

Fresh Mint: Fresh mint gives this pulao its characteristic aroma and color. Use tender leaves and discard the tougher stems.

Spice Level: The original recipe uses 7 green chilies, which can make the pulao quite spicy. Reduce the quantity according to the heat of your chilies and your preference.

Keep the Rice Separate: Do not overcook the basmati rice. Spreading it on a plate to cool before mixing helps keep the grains separate.

Mix Gently: Fold the rice into the mint masala rather than stirring vigorously so the grains remain intact.

Peas: Frozen sweet peas can usually be added directly. Firmer peas should be cooked separately before adding them to the pulao.

Potatoes: Cook the potatoes only until tender so they hold their shape while being mixed with the rice.

Serving Suggestion

Serve Pudina Pulao warm with onion raita, cucumber raita, plain curd, or a simple vegetable kurma.