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Home > Lunch/Dinner > Mint Pulao
45 minutes

Mint Pulao

Last updated February 18, 2019. Originally posted December 18, 2017 By Jyothi Rajesh 5 Comments

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Mint Pulao is very simple, refreshing flavorful rice perfect for your lunch/dinner! Perfect lunch box dish served with raita. 

Homemade Mint Pulao in white bowl with raita on the side

Mint pulao is very tasty and fragrant dish that can be paired with any curry or just plain raita! This recipe is a keeper. One of the best ways to use up bundles of mint and coriander leaves that might be lying in your fridge.

I woke up this morning and wanting to write a post. It’s been a while! Actually it’s been 3 whole weeks. I’m not sure how time flew, I’m currently working on improvising my blog layout and other social media stuffs along with my husband. It’s work in progress, but at tortoise pace. I’m hoping we’ll get few things done by end of this year and hopefully 2018 will be more productive and a better learning curve for us.

I’m a South Indian by heart and tummy. I LOVE RICE! And when anyone advises me to give up rice I frown at them. I can’t imagine a day where I did not eat rice atleast in one meal.

I consider variety rice dishes a blessing! When you are in a hurry to cook up a meal or too lazy to make an elaborate meal, the variety rice dishes comes handy in both the cases. Not just that, variety rice recipes also works fantastic for left over rice.  I love variety rice dishes for it’s amazing flavor it holds. I can safely call it instant meal with rice( all you need is left over rice to be ready in hand).

Homemade Mint Pulao in white bowl with raita on the side

I am a sucker for simple no-brainer recipes. Often recipes that are simple tastes the best, agree? Simple subtle flavors and fragrant basmati rice makes this pulao perfect. Adding vegetables like fresh peas and potato gives it a new dimension. Now fresh peas are in season make the most of it by using it in as much variety of dishes as possible.

Mint Pulao or Pudina rice is one my favorite variety rice dish. I love this dish for it’s amazing  flavor and also it’s easy to make this instant rice dish. Mint flavored pulao has many variations, you can make it plain mint pulao, add veggies or add soya chunks(meal maker) to it to make it healthy. It’s a straight forward dish which uses mostly common ingredients keep at home pantry and the main hero ingredients “pudina”,or “mint leaves”.

How To Make Mint Pulao

1. Pick the mint and coriander leaves, wash them thoroughly and in a blender, put all the ingredients called for paste and blend it into a fine paste.Add 1-2 tspn water if required while grinding them to fine paste.

2. Steam green peas and chopped potatoes. Soak basmati rice(long grain rice) in water for 10-15 minutes.

3. Fry cashews in ghee on gentle flame. Remove once cashews are golden brown.

4. Add oil to the same pan. Fry bay leaf, cloves, cinnamon sticks, star anise in oil.

5. Add slit green chilies and sliced onions. Cook until onions are pink.

6. Cook ginger-garlic paste until raw smell is gone.

7. Add red chili powder, coriander powder and salt.

8. Add steamed peas and potatoes. Mix well.

9. Add mint paste, cook for 5 minutes until oil separates from sides of the pan.

10. Drain basmati rice from water and add it to the masala. Cook for few minutes.

11. Pour measured water, cook and let it cook.

12. Serve hot with raita or any curry of your choice.

LOVE VARIETY RICE? WE GOT MORE FOR YOU. CHECK THESE OUT –

Spicy Cajun Chicken and Rice

Thai Pineapple Fried Rice

Instant Pot Rice

Tomato Rice

Coconut Rice

Mushroom Spinach Brown Rice

Instant Pepper Rice

Simple Curd Rice

Quick Lemon Rice

MINT PULAO RECIPE VIDEO

Click play to watch video or you can scroll down to recipe card if you want written recipe.

 

Homemade Mint Pulao in white bowl with raita on the side
5 from 1 vote

Mint Pulao

Jyothi Rajesh
Very simple, refreshing flavorful rice perfect for your lunch/dinner! Very tasty and fragrant dish that can be paired with any curry or just plain raita! This recipe is a keeper. One of the best ways to use up bundles of mint and coriander leaves that might be lying in your fridge. 
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 350

Ingredients
  

For paste-

  • 1 cup pudina/Mint leaves
  • 1 cup coriander leaves
  • 4 nos green chilies
  • 1 inch ginger
  • 3 tablespoon fresh grated coconut

For the Pulao-

  • 1 teaspoon ghee/clarified butter
  • 10 nos cashews
  • 2 nos green chilies, slit in the middle
  • 2 teaspoon ginger-garlic paste
  • ½ cup green peas, fresh/frozen
  • 2 no potatoes
  • 2 cups basmati rice
  • 2 nos onions
  • 2 piece cinnamon bark
  • 4 cloves
  • 3 green cardamom
  • 1 bay leaf
  • 1 tablespoon red chili powder
  • 2 teaspoon coriander powder
  • 3 tablespoon oil
  • 3 cups water
  • Salt to taste

Instructions
 

  • 1. Pick the mint and coriander leaves, wash them thoroughly and in a blender, put all the ingredients called for paste and blend it into a fine paste.Add 1-2 tspn water if required while grinding them to fine paste.
    2. Steam green peas and chopped potatoes. Soak basmati rice in water for 15 minutes.
    3. Fry cashews in ghee on gentle flame. Remove once cashews are golden brown.
    4. Add oil to the same pan. Fry bay leaf, cloves, cinnamon sticks, star anise in oil.
    5. Add slit green chilies and sliced onions. Cook until onions are pink.
    6. Cook ginger-garlic paste until raw smell is gone.
    7. Add red chili powder, coriander powder and salt.
    8. Add steamed peas and potatoes. Mix well.
    9. Add mint paste, cook for 5 minutes until oil separates from sides of the pan.
    10. Drain basmati rice from water and add it to the masala. Cook for few minutes.
    11. Pour measured water, cook and let it cook.
    12. Serve hot with raita or any curry of your choice.

Notes

  1. This recipe makes medium spiced mint pulao, if you like spicy rice then increase green chilies.
  2. I recommend basmati rice for the pulao, but if it's hard to get basmati rice then you can use Sona masoori rice, Kolam rice, Ponni rice.
  3. If using basmati rice - always soak rice for about 15-20 minutes. Then rinse well. Rice to water ratio when cooking basmati rice is 1:1.5

Nutrition

Calories: 350kcalCarbohydrates: 56gProtein: 6gFat: 11gSaturated Fat: 2gCholesterol: 2mgSodium: 41mgPotassium: 227mgFiber: 4gSugar: 1gVitamin A: 985IUVitamin C: 8.3mgCalcium: 69mgIron: 1.9mg
Did you make this recipe?Follow @CurryTrail and tag #CurryTrail to share your creation!

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mint pulao in white bowl with text over lay

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    Comments & Reviews

  1. vimala says

    August 04, 2018 at 5:33 pm

    hi jyothi,
    how many does this recipe serve?
    btw i really like your recipes and pictures!
    greetings, vimala

    Reply
    • jyothirajesh says

      August 04, 2018 at 6:48 pm

      Thank you for your appreciation. I have used 2 cups basmati rice and it serves approximately 3-4 people

      Reply
  2. Petra Petrella says

    February 25, 2018 at 11:33 pm

    5 stars
    So delicious, thank you for the tasty receipt.

    Reply
    • jyothirajesh says

      February 26, 2018 at 9:29 am

      Glad you liked it Petra.. Hope you try it sometime..

      Reply

Trackbacks

  1. Pongalo Pongal - Curry Trail says:
    January 13, 2018 at 12:38 am

    […] 13. Pudina Pulao […]

    Reply

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Jyothi - Author of Curry Trail.

Welcome, I'm Jyothi

My food philosophy is simple, fresh and full of flavors! I love ‘spicy’ food. In fact so much so that I can skip dessert for extra spicy savory food!

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