Pudina Pulao

  • Author: Kavitha
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 1x


  • 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
  • 1/4 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)
  • 1 3/4 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.


  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

  • Cuisine: Indian