Pudina Pulao

Mint leaves add a wonderful fragrance to this Pudina pulao.

Pudina Pulao Recipe | Indian Mint Pilaf | One Pot Rice Dishes | Foodomania

All you need is half an hour and some handful of ingredients to make this flavorful one pot meal.

Mint and a few whole spices lend a delicious flavor to the rice. You don’t need to serve this with any side dish as this pudina pulao is full of flavors. But a bowl of cold plain yogurt always works!   

Pudina Pulao Recipe | Indian Mint Pilaf | One Pot Rice Dishes | Foodomania

Here’s a quick video on how to make pudina pulao –

Pudina Pulao (Mint Rice) – Printable Recipe

Pudina Pulao
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Indian
Serves: 4
Ingredients
  • 1 cup Basmati Rice
  • 1 cup fresh Mint Leaves (pudina)
  • 4 Tablespoons Vegetable Oil
  • 2 inch Cinnamon Stick (dalchini)
  • 4 Cloves (laung)
  • 1 Star Anise
  • ¼ teaspoon Grated Nutmeg
  • 4 Green Chili, slit in the middle (adjust per spice required)
  • 1 teaspoon Grated Ginger
  • 4 Garlic Cloves, minced
  • 1 cup sliced Onions
  • 1 Tablespoon Salt (adjust to taste)
  • 1¾ cup Water (adjust per quality of rice you're using)
Water - Generally 1 cup of Basmati takes 1.5 to 2 cups of Water to cook well.
Instructions
  1. Wash the basmati rice well. Then soak it in water for 30 minutes. Discard the water.
  2. Similarly, wash the mint leaves (pudina) really well. You can roughly chop the leaves or use the whole leaves.
  3. Heat oil in a non-stick pan with high sides. Add whole-spices (cinnamon, star anise, cloves), grated nutmeg spice and fry for 1 minutes. Then add the green chili, minced garlic and ginger and fry for 20 seconds.
  4. Add the onions to mix well. Fry on medium heat until the onions have caramelized for 4-5 minutes.
  5. Add the rice to the pan and mix it well with the onions and spices. Let it fry on medium heat for 2 minutes.
  6. Add salt and mix well.
  7. Then add the Mint Leaves (pudina) and mix well and fry for a minute.
  8. Add water and mix well. Taste the water and adjust for salt if required.
  9. Once the water comes to a boil, close with a lid, simmer the stove and cook on low heat for 15-20 minutes.
  10. Open the lid, fluff up the rice. Discard the green chilli and whole spices.
  11. Serve hot. It tastes great as is. Or you could serve it with some cold plain yogurt or raita

Pudina Pulao Recipe (Mint Rice) – Step by step Pictures

Wash the basmati rice well. Then soak it in water for 30 minutes. Discard the water. Similarly, wash the mint leaves (pudina) really well. You can roughly chop the leaves or use the whole leaves.
Pudina Pulao Recipe | Indian Mint Pilaf | One Pot Rice Dishes | Foodomania

Heat oil in a non-stick pan with high sides. Add whole-spices (cinnamon, star anise, cloves), grated nutmeg spice and fry for 1 minutes. Then add the green chili, minced garlic and ginger and fry for 20 seconds.
Pudina Pulao Recipe | Indian Mint Pilaf | One Pot Rice Dishes | Foodomania

Add the onions to mix well. Fry on medium heat until the onions have caramelized.
Pudina Pulao Recipe | Indian Mint Pilaf | One Pot Rice Dishes | Foodomania

Add the rice to the pan and mix it well with the onions and spices. Let it fry on medium heat for 2 minutes.
Pudina Pulao Recipe | Indian Mint Pilaf | One Pot Rice Dishes | Foodomania

Add salt and mix well. Then add the Mint Leaves (pudina) and mix well and fry for a minute.
Pudina Pulao Recipe | Indian Mint Pilaf | One Pot Rice Dishes | Foodomania

Add water and mix well. Taste the water and adjust for salt if required. Once the water comes to a boil, close with a lid, simmer the stove and cook on low heat for 15-20 minutes.
Pudina Pulao Recipe | Indian Mint Pilaf | One Pot Rice Dishes | Foodomania

Open the lid, fluff up the rice. DIscard the green chilli and whole spices.
Pudina Pulao Recipe | Indian Mint Pilaf | One Pot Rice Dishes | Foodomania

Serve hot. It tastes great as is. Or you could serve it with some cold plain yogurt or raita
Pudina Pulao Recipe | Indian Mint Pilaf | One Pot Rice Dishes | Foodomania

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One Reply to “Pudina Pulao”

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