Pudina Rice (Mint Rice)

Simple pudina rice pulao is an Indian-style mint rice recipe made with Basmati Rice, fresh mint leaves, and spices.

It is quick to make and made with basic pantry items and Indian spices. This can be made stove top or as Instant Pot mint rice.

You can add veggies ( I added carrots and peas), paneer, potatoes, or even tofu to round it out into a meal.  I love serving it with Indian yogurt or an Indian yogurt dip – Raita.

Alternatively, it can be a side dish to your main courses such as Paneer Tikka, Chana Masala, or even Gujarat Kadhi.

Ingredient Notes

This pudina rice recipe is easy to make and flexible.  See the Variations section for more ideas on ways to add flavor to this dish.

Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post. 

Basmati rice: I like to use white basmati rice, but feel free to use any type of rice. Sona Masoori Rice or Brown Basmati Rice is delicious as well.

You can also use leftover rice.

Mint leaves:  Fresh mint leaves are key!  Ensure you pack the cups when measuring.  

Cilantro: Cilantro leaves provide a nice depth of flavor.  Tender stalks can be included as they blend easily.

Green chilies: This provides the heat in the dish.  I used two green chillies but adjust according to your preference for heat and how spicy your chilies are.

Garlic cloves: Key to taste profile!  If you love garlic you can add clove.  I used two large cloves.

Lemon juice: This serves two purposes:

1. Provides a slight tang and balance
2. Helps preserve the green color of the mint paste

Ghee: If you have ghee I suggest using it.  It gives more flavor to the dish.  If you’d like to make it vegan you can use a neutral-tasting oil.

Indian spices: Commonly used Indian spices are used. Green cardamom, asafetida, cinnamon stick, cloves, bay leaf, and cumin seeds. 

The whole spices are used in the tadka to give flavor to the mint pulao.

Vegetables: I used carrots and green peas.  If you use frozen it will cut down on prep time!

Feel free to substitute other veggies such as green beans, corn, or any other veggie of your choice.

Variations

This mint pulao recipe or pudina sadam can be made a variety of ways.  Here are a few variations I like:

• Cashew nuts: For a bit of crunch, add cashews to the ghee when making the dish.  Add when you place the finely chopped onions to the pan.

• Fresh coconut or desiccated coconut: 

Freshly grated coconut can be added to the ghee alongside the onions.

Desiccated coconut can be added when rice is added to the pan.  It can burn quickly so I don’t recommend adding it directly to the ghee.

• Potatoes: Finely chopped potatoes can be added at the same time the vegetables are added.  You may want to add a little water to help them cook.

• Protein:  Adding paneer or tofu are great options to round out the dish.

Preparation  

 There are a few things on the prep list:

1. Pick mint leaves from stalks and wash them.
2. Pick coriander leaves and wash them.  Tender stalks are ok and will blend.

3. Cut the stem off the green chilies.

4. Make the mint paste (essentially mint chutney!).

5. Place mint leaves, cilantro leaves, lemon juice, garlic cloves, and green chilies in a blender jar.  Blend into a smooth paste.

6. Finely chop onions

Make Basmati Rice (if using fresh or use leftover rice)

Wash uncooked rice until water runs clear. Strain in a colander.

Bring a pot of 4 cups of water to a rolling boil on medium-high.  Add washed basmati rice.  Let cook for about 12-14 minutes.  

Ensure rice is cooked through. If it has a little bite it’s ok.

Making It – Stove Top

1. Melt ghee in a pan on the stovetop on medium heat.  Add cinnamon sticks and cloves to the pan. Then, add cumin seed.  Let them sizzle.  Add asafetida.

2.Next, place bay leaves in the pan.  Then, add finely chopped onions and mix well.

3. Add carrots and peas to the pan and mix. Let cook for about 3 minutes on medium.  Check to see if carrots are cooked by cutting with a knife to see if they are knife tender (easily cuts through)

4. Add cooked basmati rice.

5. Add the mint paste to the pan.  Mix well and let cook for 2-3 minutes.  

6. Turn off the gas.  Add chopped fresh mint leaves and serve.

Instant Pot Pressure Cooker

1. Rinse 1 cup of basmati rice in cold water until the water runs clear.  Drain the water and keep the rice aside.
2. Switch on the Instant Pot and press the “Sauté” button. Add 1 ½ tablespoons of ghee or oil to the pot.
3. When the ghee/oil is hot, add cumin seeds and let them splutter for a few seconds.
4. Add finely chopped onion and sauté until it turns translucent.
5. Add mint paste. Mix. 
6. Add the soaked and drained rice and mix well. Add 2 cups of water and stir gently.
7. Press the “Cancel” button to stop the sauté function. Close the Instant Pot with its lid and turn the pressure valve to the “Sealing” position.
8. Press the “Pressure Cook” button and set the timer for 5 minutes on high pressure.
9. After 5 minutes, the Instant Pot will beep. Let the pressure release naturally for 10 minutes.
10. After 10 minutes, turn the pressure valve to the “Venting” position to release any remaining pressure. Once the pressure is released, open the Instant Pot lid and fluff the rice with a fork.

Storing

Store leftover mint rice in an airtight container.  It will keep well for 4-5 days.

Serving Suggestions

Yogurt: Plain yogurt, pineapple raita, and Biryani Raita (has veggies and onions).

Main dish: Tofu Palak, Chana Masala, Aloo Palak, Aloo Methi,  or Cauliflower Peas Shaak.

It can even be served as part of a thali.

Have you tried this delicious Pudina Rice or Pudina Bath? If so, I would greatly appreciate it if you could leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, please tag me so I can see your creation. Thank you for your support!