Enjoy the fresh, minty flavors of Pudina Rice, an easy one-pot Indian dish that’s both simple and satisfying. Also called Mint Pulao, this recipe mixes gentle spices with the bright taste of mint, making it great for any meal. Ready in under 30 minutes, it’s perfect for a quick lunch, a cozy family dinner, or even a lunchbox treat.
What You’ll Find On This Page
Pudina Rice brings a pop of color and a refreshing aroma to the table. It pairs wonderfully with cool raita or Indian egg or curries, adding a creamy, refreshing touch to every bite.
How to Make Pudina Rice?
Let's make vibrant Pudina Rice, starting with a fresh pudina paste and cooking the rice to perfection. With our step-by-step guide, photos, and video, you’ll easily recreate this aromatic Indian classic in your kitchen. Let’s get started!
Explore a Variety of Rice Recipes:
- Biryani Rice
- Matar Pulao
- Vegetable Biryani
- Chicken Biryani
- Fried Rice
- Egg Fried Rice
- Mushroom Biryani
- Spanish Rice
Pudina Rice (Mint Pulao)
Pudina Rice, also known as Mint Pulao, is a flavorful, vegan-friendly one-pot Indian meal. Perfect for lunch, dinner, or as a lunchbox treat, it pairs well with sides like vegetable korma, chicken Chettinad, or egg curry.
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Ingredients
For Pudina Paste
- 5 Garlic Cloves
- ½ inch Ginger, chopped
- ½ cup Mint Leaves
- ¼ cup Water
For Pudina Rice
- 1 cup White Rice, washed
- ¼ cup Oil
- 2 Bay Leaves
- 3 Cinnamon Stick, small
- 5 Cardamom
- 3 Cloves
- 1 tsp Cumin Seeds
- 4 Green Chili, slited
- 12 Cashew Nuts
- Salt, to taste
- 1 Onion, chopped
- 1 tsp Chili Powder
- 2 cup Water
Instructions
Preparing Pudina Paste
- Place ginger, garlic, and fresh mint leaves in a blender. Start with a small amount of water, just enough to help the ingredients blend smoothly. If the paste is too thick, you can add a little more water, but avoid making it too runny—aim for a thick, smooth consistency that’s easy to cook with.
- Blend the ingredients until you get a fine, even paste. Scrape down the sides of the blender if needed to make sure everything is fully incorporated. Once done, set the paste aside for use in your recipe.
Making Pudina Rice
- Start by heating oil in your rice or pressure cooker over medium heat. Once the oil is hot, add bay leaves, a cinnamon stick, cardamom pods, cloves, cumin seeds, green chili, and cashews. Sauté until the cashews turn golden brown and the spices release a fragrant aroma.
- Add thinly sliced onions and sauté them until they become soft and start to turn light golden. Cooking the onions until they soften adds a mild sweetness that balances the mint’s freshness.
- Stir in the chili powder, salt, and the prepared mint paste. Sauté this mixture until it begins to release oil, which helps deepen the flavors.
- Add the rice, stirring gently to coat each grain with the spice blend, so the flavors are evenly distributed throughout.
- Pour in the measured water, keeping the right water-to-rice ratio for a fluffy texture. Give everything a final stir, making sure nothing is stuck to the bottom and that the ingredients are well-mixed.
- Secure the lid on your cooker, adjust the pressure regulator, and let it cook until you hear three distinct whistles, signaling the rice is done.
- Once cooked, allow the pressure to fully release before opening the lid. Then, gently fluff the rice with a fork. Your Pudina/Mint Pulao is now ready to savor and enjoy.
Serving
- Enjoy this flavorful Mint Pulao with a side of curd raita and your choice of veg or non-veg sides to complete the meal. For more pairing ideas, take a look at our Serving Suggestions section below.
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Chef's Notes and Tips
Here are some essential tips to help you make the perfect Pudina Rice.
Cooking Tips:
- Mint Paste: The secret to Pudina Rice’s fresh color and flavor is in the mint paste. Pick individual mint leaves off the stems, then grind them with ginger and garlic. This creates a smooth paste that infuses the rice with a deeper aroma and a vibrant green color. Avoid adding whole leaves with stems, as they don’t blend as well and won’t bring out the full flavor.
- Rice Varieties: I usually go with white rice, but if you want to experiment, Basmati adds a lovely fragrance, while Seeraga Samba, with its small and soft grains, brings an earthy touch. Parboiled rice is also a good choice if you prefer a fluffier texture that holds its shape well.
- Rice Water Ratio: I typically use either a 1:1½ or 1:2 ratio of rice to water, depending on the texture I want. The 1:1½ ratio gives a firm, fluffy texture, while 1:2 results in a softer, more tender rice.
- Nutty Twist: Cashews bring a creamy crunch to the dish, but if you’re in the mood for a change, try using peanuts. Lightly toasting them before adding will give each bite a nice, crispy texture that pairs well with the flavors of the rice.
- Vegan or Ghee-Laden: This recipe is naturally vegan, but adding a small spoonful of ghee at the end gives the rice a richer, buttery aroma. I like to add it for a special meal, but feel free to include or skip the ghee based on your preference.
- Cooking Convenience: This recipe works well in both a rice cooker and an Instant Pot. The Instant Pot is my go-to for a quick, fuss-free version, and I’ve shared detailed instructions for it in the section below—be sure to check it out if you’re interested. The rice cooker also does a great job, delivering perfectly cooked Pudina Rice with ease.
Mint Rice Variations:
- Vegetable-Infused: I like adding veggies like carrots, bell peppers, green beans, or small cauliflower florets right after the mint paste releases its oil. This adds color, texture, and extra nutrition, making it perfect for lunch boxes or family dinners.
- Using Cooked Rice: Got leftover rice? This is an easy way to turn it into something special. Just sauté the spices and mint paste, then toss in the cooked rice. For a bit of crunch, I like to add toasted cashews or peanuts—they bring out a nice nutty flavor.
- Coconut Milk Twist: For a creamy, mildly sweet flavor, replace half of the water with coconut milk. This variation adds richness and pairs beautifully with the mint, giving it a unique, slightly tropical taste.
- Tomato Pudina Rice: If you enjoy a bit of tang, add chopped tomatoes with the spices instead of the mint paste. Sauté them until they’re soft and juicy. It’s similar to biryani, and the tomatoes add a nice, tangy twist.
- Mint Coriander Rice: Blending fresh coriander leaves with mint for the paste adds an earthy, peppery flavor that balances the mint. This version is both flavorful and packed with antioxidants—a great option for a healthy twist.
- Pudina Peas Pulao: Adding green peas while sautéing spices brings a natural sweetness and a pop of color. It’s a vegan-friendly variation that’s similar to Matar Pulao, perfect if you want something light and simple.
- Additional Varieties: You can get creative with diced potatoes, cauliflower, or even chicken. Adding these brings new textures and flavors, making the dish feel hearty and unique for different meals.
Nutrition Info
Serving: 1serving | Calories: 479kcal | Carbohydrates: 64g | Protein: 7g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 227mg | Potassium: 262mg | Fiber: 7g | Sugar: 3g | Vitamin A: 540IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 3mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Mint Pulao has a unique aroma and flavor that pairs well with a range of dishes. Here are some of my favorite pairings:
- Raita: A cool cucumber or boondi raita balances the spices in the pulao perfectly.
- Indian Curries: Enjoy it with creamy curries like paneer tikka masala, veg korma, chicken curry, chicken Chettinad, or egg curry for a complete, satisfying meal.
- Dal Variations: A side of Dal Tadka or Dal Makhani adds comforting, protein-rich flavors.
- Grilled Proteins: Serve with grilled chicken, fish, or paneer tikka for a delicious contrast in texture and flavor.
- Papad and Pickles: Simple yet classic, crispy papad and tangy pickles always pair well with pulao.
- Vegetable Stir-Fry: A lightly spiced vegetable stir-fry adds a healthy, vibrant touch.
Storage Suggestions
Pudina Rice is best enjoyed fresh, but if you need to store it, I recommend placing it in an airtight container in the refrigerator, where it’ll stay good for up to 2 days. When you’re ready to eat, just reheat the portion you need to keep the flavors as fresh as possible.
Method 2: Pudina Rice in Instant Pot
If you don’t have a traditional pressure cooker or simply prefer using an Instant Pot, this method makes it easy to enjoy flavorful Pudina Rice.
- Sauté Spices and Nuts: Set the Instant Pot to 'Sauté' mode. Once hot, pour oil and add your whole Indian spices (like cumin seeds, cloves, and bay leaves) and cashews. Sauté for 2–3 minutes, stirring occasionally, until the cashews turn golden and the spices release their aroma. This step helps deepen the flavors, so don’t skip it.
- Cook Onions: Add finely sliced onions to the pot and sauté for another 2–3 minutes, or until they soften and turn light golden. Softened onions add sweetness to balance the mint’s freshness.
- Add Spices and Mint Paste: Mix in the spices (like turmeric and chili powder) and the mint paste, and rice prepared like in the pressure cooker version. Sauté for a minute to bring out the flavors of the spices and mint.
- Add Water and Deglaze: Pour in the water, keeping the correct water-to-rice ratio. Use a spatula to gently scrape the bottom of the pot (deglazing) to release any bits stuck from sautéing. This step helps prevent the rice from sticking or burning during pressure cooking.
- Cook the Rice: Now cancel the saute mode and close the instant pot with its lid and pressure cook the rice on high for 5 minutes.
- Natural Pressure Release: Once the cooking time is up, press 'Cancel' and let the pressure release naturally, and wait until the floating valve goes down. This natural release keeps the rice intact and prevents it from becoming mushy.
- Ready to Serve: After that, carefully open the lid, fluff the rice with a fork, and your Instant Pot Pudina Rice is ready to serve.
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