Mint has a strong flavor. For any biryani’s, pulao’s mint adds extra ordinary aroma. Mint chutney goes fabulous with Idili and dosa. At my home we grow up mint in a pot to pick it fresh when needed. Even now I have mint planted in a pot in my balcony. This is a simple mint pulao with peas and potato.

Mint Pulav / Pudina Pulao

Pudina Pulao / Mint Pulao / Mint Rice
Prep time
Cook time
Total time
Serves: 2
  • Basmati Rice - 1 cup
  • Mint Leaves - 1 small bunch
  • Green Peas - ¼ cup ( Sweet Frozen Peas)
  • Potato - 2 small
  • Coconut - 3 tbsp
  • Green Chili - 7 nos
  • Onion - 1 no
  • Ginger Garlic Paste - 1 tbsp
  • Lemon Juice - 1 tsp
  • Salt - as required
  • Cloves - 4 no
  • Cardamom - 2 no
  • Bay Leaves - 1 no
  • Ghee - as required.
  1. Soak rice in water for 10 min and pressure cook it with 1¼ cup water, oil - 1 tsp for 1 whistle and in low flame for 10 min. Allow Rice to cool down by spreading it on the Plate.
  2. Cut potatoes in to small pieces and cook it. Peal the skin after it is cooked and keep aside. If u use hard green peas pressure cook and keep it separately.
  3. Slice onion lengthwise and split in the middle into 2 slices again.
  4. Separate mint leaves from the steam, wash it and keep it ready.
  5. Fry mint leaves,coconut, green chili and grind with ginger garlic to fine paste.
  1. In a nonstick pan add ghee, fry bay leaves, cloves, cardamom and add sliced onions. Fry till they are transparent.
  2. Add ground mint leaves, potatoes, green peas, fry them till the raw smell leaves and you get nice aroma. Add salt , rice. Reduce the flame and mix sparingly for 2-3 mins. Try not to mash up the rice by over mixing it. Add lemon juice.
Serve with Raitha.