Pudina rice aka pudina pulao is a healthy, refreshing, flavoured rice recipe which is perfect for summer days. It is hugely popular in south India for its irresistible taste and nutritional values. This flavoured rice recipe is the amalgamation of mint puree and Basmati rice with onions, garlic, ginger and a few spices. This mint rice recipe is mostly served as lunch with some raita and salad. This effortless rice recipe vegetarian can be a great addition to the lunchbox for kids during busy working days.
Table of Contents
About the recipe
Health Benefits of Pudina
Tips and Suggestions
How to make Pudina rice (step wise photos)
Recipe Card
What is Pudina pulao?
Pudina pulao is a flavoured south Indian vegetarian rice recipe and the name itself explains the recipe. Here the word ‘pudina’ means ‘mint’ and ‘pulao’ means ‘rice cooked with spices’. In this preparation, rice is cooked with refreshing herb mint leaves and some regular spices. In south India, it is popular as pudina bath. It is mostly served with raita, salad and papad. Every region has their own style to prepare this popular rice recipe. For variation, many other elements can be added to it, like tofu, paneer, carrots, sweet corn, peas etc. pudina pulao recipe.
There is no fixed rule to prepare pudina pulao recipe but mostly it is prepared in two different ways. One by using cooked rice and another is prepared with uncooked rice. Both the ways, pudina pulao recipe aka pudina rice recipe tastes superb.
If you have leftover rice then the first process will be suitable for the situation. You just need to cook the masala and mix it with cooked rice.
But if you don’t have leftover rice then the second process will be suitable for the situation. Pudina rice recipe with uncooked rice can be prepared either in a pan or in a pressure cooker.
Today, I am going to share with you the second version of pudina pulao recipe which is prepared with uncooked rice in a pan. It’s a one-pot recipe and can be prepared in large quantities. So, it is a perfect meal option for sudden guests. The pudina rice recipe that I am sharing with you can be doubled or tripled the quantity easily. For a change, you just need to use a large utensil for preparing it.
Pudina pulao is very simple and easy to make. It requires very limited ingredients which are easily available in any Indian kitchen pantry. The best part of the recipe is that it gets prepared very quickly and does not require much side dish. Mint rice recipe is a perfect solution for busy moms to prepare a delectably healthy meal during working days.
Nowadays, rice recipe with vegetables are very trendy and south India is one of the best places where varieties of rice recipes veg are prepared every day in hundreds of restaurants. Lemon Rice, pudina rice, Tamarind Rice, Tomato Rice, Capsicum Rice, Brinjal Rice, Puliyogare, Pongal, BisiBele Bath are a few of the immensely popular rice recipes of south India.
I have a strong connection with south Indian rice recipes and pudina pulao is one of them. When I was working in Bengaluru, it was one of my most frequently ordered office lunch. I was not aware of the delectable rice recipe until one of my office colleagues took me to a vegetarian south Indian restaurant. There I have seen different varieties of rice dishes prepared with different elements. Since then, I have fallen for the rice recipe vegetarian and pudina rice is one of them.
Pudina rice recipe has the essence of South India. My husband has never been to south India yet. When I told him about the rice recipe, he was very excited and insisted I prepare it. When I served him after preparing the dish, he just loved the rice and devoured a large portion of it. Now this rice recipe vegetarian has become our family’s favourite lunch box meal.
This pudina rice recipe can be a very healthy addition to your diet. It is a very light dish which is not only suitable for kids but also for people of all age groups. It does not contain any ingredients of high calories and does not require any sides too.
Pudina rice with step by step photos and instructions have been provided in the ‘Instructions’ section. If you follow the steps carefully then you will surely get perfectly fluffy and flavourful pudina pulao. But before directly jumping into the recipe, let me share a few interesting facts about the recipe and the hero ingredient – Mint leaves aka Pudina.
Benefits of Pudina
- Pudina (mint) leaves are one of the most useful herbs worldwide. They are used as home remedies from ancient times to fight against many diseases. It has great use in Ayurveda.
- Mint oil is used in toothpaste, chewing gum, mouth fresheners etc. for refreshing breath.
- Pudina (mint) contains menthol and it helps to get relief from sore throat.
- It is very good for our digestive system too. It helps to get rid of indigestion and gastric ulcer.
- Pudina leaves have great use, especially during summer for their cooling properties.
Tikki chaat recipe – variations
Rice: The primary ingredient of the recipe which provides body to the dish. I have used basmati rice for the recipe.
Pudina: The primary ingredient of the recipe which adds refreshing flavour, taste and colour to the dish.
Coconut & tomato: The addition of coconut enhances the taste and flavour of the dish. The addition of tomato gives a mild tangy touch to the pulao.
Whole spices: I have used cinnamon, cardamom, cloves, bay leaf, javitri aka mace, and cumin seeds for tempering. All the spices induce a nice flavour to the dish.
Onion, ginger-garlic: These are the mandatory ingredients used in any pulao rice recipe to add both flavour and taste.
Green chillies and coriander leaves: The addition of green chillies add a heaty taste and refreshing flavour to the pulao. On the other hand, addition of coriander leaves enhances the flavour of pudina rice.
Carrot & peas: I have added chopped carrots and green peas to make the dish more nutritious. If you don’t like, you can skip them.
Salt: It adds salty taste to the pulao. I have used cooking salt for the recipe.
Water: One of the necessary components of any rice recipe used to cook the rice.
Oil: You can use any flavourless edible oil to prepare the dish. I have used olive oil for the recipe.
Tips to prepare perfect pudina rice
- For any perfect rice recipe, the proportion of rice and water is the most important thing. Please follow the measurement for the best result.
- After rinsing the rice, soak it in water for 30 minutes.
- You can adjust the number of green chillies according to your own preference.
- Addition of whole spices induces a nice flavor to the rice recipe. Don’t skip them.
- Add some coriander leaves with mint leaves during the time of preparing the paste. It gives better flavor to the dish.
Variation in pudina rice
- You can add a choice of your vegetables like potato, cauliflower, beans, broccoli, and beetroot other than carrot and peas to make the dish healthier.
- You can skip the vegetables too and make the pudina rice with mint paste.
- You can add some cashew nuts to make the dish rich and delicious.
- You can skip coconut from the recipe but the addition of coconut enhances the taste and flavor of the rice.
How to make pudina rice?
For the pudina rice, first I washed and soaked the Basmati rice. It is always better to wash the rice nicely until the water gets clear and then soak it in water for half an hour and not more than that for the best result. It is one of the most important parts of the recipe to get fluffy and non-sticky pudina rice.
On the other hand, I have plucked the mint leaves from the stems and washed them thoroughly in running water and transfer them into a jar of a blender. Then I added coriander leaves, grated coconut, tomato, green chillies, ginger and garlic cloves into the jar. Close the lid and pulse it to a smooth puree. I have added a little bit of water too. It makes the blending quick and easier. Keep the mint paste aside.
I have cooked the mint rice in olive oil but you can use ghee (clarified butter) or butter instead of oil to enhance the flavour of the rice recipe.
Add oil into the pan and add the whole spices – cumin seeds, cardamom, cinnamon slick, cloves, strand mace and let them crackle. Then add the sliced onions and fry them over medium flame for 4-5 minutes.
Add carrots, green peas and mix them well. Cook it over medium flame for 2 minutes and then cover the pan and cook them in low flame for another 4-5 minutes. Stir in between.
Now add the mint paste and give a nice stir. Cook it over medium flame for 2-3 minutes until the masala releases oil.
Then add the soaked basmati rice and mix it delicately with the masala. Cook it for a minute in medium flame.
Add water into the pan and give a nice stir. Add salt and mix it well.
Cover the pan and put the flame on medium-high to high until the water starts boiling and the rice become visible. Then take off the lid of the pan and add lemon juice to it. Give a stir carefully. Cover the pan and cook it on low flame for 10 minutes. Then switch off the flame and put the pan down. Don’t disturb the pan for another 10 minutes. Now your pudina rice is ready to serve.
Many Rice recipes have already been shared in my previous posts. You can check a few of them like
Tomato Rice
Capsicum Rice
Beetroot Pulao
Easy Vegetable Dum Biryani
..And Many more…
Ingredients:
1 cup = 250ml
For the mint paste
- 1 cup Mint leaves
- ½ cup Coriander leaves
- 1/3 cup grated Coconut
- 1 Tomato, diced
- 1 inch Ginger, peeled and diced
- 3-4 cloves of Garlic
- 1-2 green Chillies
- 2 tablespoons Water
Other ingredients
- 1 cup Basmati rice, uncooked
- 1 Onion, thin sliced
- 1 Carrot, peeled and diced
- 1/3 cup green Peas, fresh or frozen
- ½ tablespoon Lemon juice
- 1 Bay leaf (Tejpatta)
- 4 Cloves (Laung)
- 3 Cardamoms (Elaichi)
- 1 strand Mace (Javitri)
- 1 inch Cinnamon stick (Dalchini)
- ½ teaspoon Cumin seeds (Jeera)
- Salt to taste
- 1¾ cups Water, adjust according to rice variety
- 2 tablespoons oil
Instructions:
- Wash the Basmati rice until the water gets clear and soak it in enough water for 30 minutes.
- Drain the water and keep it aside.
- Pluck the mint leaves from the stems and wash them thoroughly in running water.
- Add 1 cup of mint leaves into a jar of a blender.
- Add ½ cup coriander leaves, 1 tomato, 1 inch ginger, 3-4 cloves of garlic, 1-2 green chilli and 1/3 cup grated coconut, one by one into the jar and close the lid. Pulse it to a smooth paste. Add water if required. I have used 2 tablespoons of water for it. Keep the mint paste aside.
- Put a pan on flame and allow it to become completely dry. Add 2 tablespoons of oil and wait until it’s hot.
- Once the oil is hot, add the whole spices – ½ teaspoon cumin seeds, 3 cardamoms, 1-inch cinnamon stick, 4 cloves, 1 strand mace and let them crackle.
- Add the sliced onions and fry them over medium flame for 4-5 minutes.
- Add carrots, 1/3 cup green peas and mix it well. Cook it over medium flame for 2 minutes and then cover the pan and cook it in low flame for another 4-5 minutes. Stir in between if required.
- Now add the mint paste (Step 5) into the pan and give a nice stir. Cook it over medium flame for 2-3 minutes until the masala releases oil.
- Add the soaked basmati rice (Step 2) and mix it delicately with the masala. Cook it for a minute in medium flame.
- Add 1¾ cup water into the pan and give a nice stir.
- Add salt and mix it well.
- Cover the pan and put the flame in medium-high to high until the water starts boiling and the rice becomes visible.
- Take off the lid of the pan and ½ tablespoon of fresh lemon juice into it. Mix it very carefully. Cover the pan and cook it in low flame for 10 minutes.
- Switch off the flame and put the pan down. Don’t disturb the pan for another 10 minutes. Then fluff the rice gently with a fork.
- Now your pudina rice is ready to serve.
Serving Instruction
Transfer the pudina rice to a serving plate or to a bowl. Serve immediately to enjoy the best taste of the rice recipe. Serve it as a one-pot meal with raita, salad and enjoy your healthy and delectable meal.
Ingredients
1 cup = 250ml
For the mint paste
- 1 cup Mint leaves
- ½ cup Coriander leaves
- 1/3 cup grated Coconut
- 1 Tomato, diced
- 1 inch Ginger, peeled and diced
- 3-4 cloves of Garlic
- 1-2 green Chillies
- 2 tablespoons Water
Other ingredients
- 1 cup Basmati rice, uncooked
- 1 Onion, thin sliced
- 1 Carrot, peeled and diced
- 1/3 cup green Peas, fresh or frozen
- ½ tablespoon Lemon juice
- 1 Bay leaf (Tejpatta)
- 4 Cloves (Laung)
- 3 Cardamoms (Elaichi)
- 1 strand Mace (Javitri)
- 1 inch Cinnamon stick (Dalchini)
- ½ teaspoon Cumin seeds (Jeera)
- Salt to taste
- 1¾ cups Water, adjust according to rice variety
- 2 tablespoons oil
Instructions
- Wash the Basmati rice until the water gets clear and soak it in enough water for 30 minutes.
- Drain the water and keep it aside.
- Pluck the mint leaves from the stems and wash them thoroughly in running water.
- Add 1 cup of mint leaves into a jar of a blender.
- Add ½ cup coriander leaves, 1 tomato, 1 inch ginger, 3-4 cloves of garlic, 1-2 green chilli and 1/3 cup grated coconut, one by one into the jar and close the lid. Pulse it to a smooth paste. Add water if required. I have used 2 tablespoons of water for it. Keep the mint paste aside.
- Put a pan on flame and allow it to become completely dry. Add 2 tablespoons of oil and wait until it’s hot.
- Once the oil is hot, add the whole spices – ½ teaspoon cumin seeds, 3 cardamoms, 1-inch cinnamon stick, 4 cloves, 1 strand mace and let them crackle.
- Add the sliced onions and fry them over medium flame for 4-5 minutes.
- Add carrots, 1/3 cup green peas and mix it well. Cook it over medium flame for 2 minutes and then cover the pan and cook it in low flame for another 4-5 minutes. Stir in between if required.
- Now add the mint paste (Step 5) into the pan and give a nice stir. Cook it over medium flame for 2-3 minutes until the masala releases oil.
- Add the soaked basmati rice (Step 2) and mix it delicately with the masala. Cook it for a minute in medium flame.
- Add 1¾ cup water into the pan and give a nice stir.
- Add salt and mix it well.
- Cover the pan and put the flame in medium-high to high until the water starts boiling and the rice becomes visible.
- Take off the lid of the pan and ½ tablespoon of fresh lemon juice into it. Mix it very carefully. Cover the pan and cook it in low flame for 10 minutes.
- Switch off the flame and put the pan down. Don’t disturb the pan for another 10 minutes. Then fluff the rice gently with a fork.
- Now your pudina rice is ready to serve.
1 comment
This is an amazing and delicious recipe. Thanks for sharing.