Mint Rice Recipe Mint Pulao Recipe

Mint rice is an aromatic and delicious one-pot meal made using basmati rice, mint leaves, spices and herbs. Pudina rice is enjoyed with raita and is a great option to make for a weekend lunch. The bright green color makes this variety of rice attractive and makes it nutritious and easy and quick to prepare.

I always love the taste of mint leaves in chutney or thogayal or biryani. Biryani or pulao is not complete without mint leaves, it adds a lot of flavor to the dish. This mint rice is very simple and easy to make, make it and enjoy!

jump to:

About Mint Rice

‘Pudina’ in Hindi means mint leaves, hence pudina rice is a delicious one pot meal made with mint leaves and rice as the main ingredients. This mint rice is made in pulao style and is very tasty. Mint or pudina leaves is an Indian herb which is commonly used to make chutneys, biryani, pulao, curries, dips etc.

This mint rice is a great way to use up bunches of mint leaves that are lying unused. The taste of this mint rice is like pulao and it is very easy and quick to prepare. This rice is perfect to pack in the lunchbox of children and office goers. It tastes best when given time to rest.

This pulao style mint rice is highly aromatic and delicious for lunch. It also goes well with raita or plain curd. You can also make it in a pot or pressure cooker or instant pot. I have added potatoes to make it nutritious, you can add other vegetables also.

When I’m short on time and want to finish my lunch in one pot, I make mint rice. This mint or pudina rice is not only easy and quick to make, but also makes a delicious meal when combined with raita or plain curd. To make it more nutritious, you can also add vegetables like carrots, peas or potatoes to it.

mint rice video

[embed]https://www.youtube.com/watch?v=tgXvnOLAo9E[/embed]

similar recipe

Mint Rice Ingredients

• Rice – Use any long grain rice or Basmati rice for best results. However you can also use regular boiled rice. Separate its grains, cook them and use them.
• Mint leaves – Use fresh tender mint leaves. I used home grown mint leaves from my small garden.
• whole spices While tempering, bay leaves, cinnamon, cloves and cardamom are added.
• Cumin – It is added during tadka to give it heat and flavour.
• Cashew – Cashews are fried until they turn golden brown. You can also take peanuts instead of it.
• Jaggery – Jaggery balances the herbs and spices added, so definitely add it.
• Coconut – It gives flavor, flavor and texture to the pulao.
• ginger, garlic – Mixed with other ingredients to make spice paste.
• Green chilly – Added for heat. If you want to make it more spicy, you can also add a little red chili powder to it.
• Oil – For frying cashew nuts and cooking masala paste.

How to make mint rice step by step

1. To make masala paste – add 2 tablespoons coconut, 1 inch ginger, 2 green chillies, 2 garlic cloves in the mixer.

2. Wash and add 2 cups mint leaves.

3. Add a little water and make a fine paste and keep it aside.

4. Heat 1 and ½ tbsp oil, add about 12 cashews, fry till golden brown, take out and keep aside.

5. Add 1 small bay leaf, 1 clove, 1 cardamom, ½ inch cinnamon and ½ teaspoon cumin. Let it splutter, fry quickly.

6. Add ½ cup chopped onion along with salt as per taste.

7.Fry the onion until it becomes light golden.

8.Add mint paste.

9. Fry it until its raw smell goes away and it turns dark green in colour. Add 1 tablespoon oil.

10. Add 1 teaspoon jaggery. Fry quickly.

11. Add 2 cups cooked basmati rice.

12. Mix it well until the masala is well coated. Check and adjust by adding salt. Finally add fried cashews, mix quickly and turn off.

Expert Tips

• soaking – By soaking rice for 20 minutes it becomes soft and fluffy. I always soak rice and cook it.
• Rice – Cook the rice grains separately. You can also use any long grain rice or normal rice.
• Mint leaves – Use fresh mint leaves, avoid stale leaves as they taste bitter and discolor.
• ups and downs – To enhance the taste, you can add ¼ cup green coriander in it. You can use ghee instead of oil or use half and half. You can add 1 teaspoon lemon juice at the end for more taste.
• Pair – Mix it with plain curd or any raita of your choice.

service and storage

Mint rice goes best with onion raita or plain curd. It can also be served with papad. It remains good for 1 day in the refrigerator. If you have it in the fridge, you can reheat it when serving.

If you have any further questions about this Mint Rice Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter ,

tried this peppermint rice recipeDo let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

📖 Recipe Card