Mint Pulao is very simple, refreshing flavorful rice perfect for your lunch/dinner! Perfect lunch box dish served with raita.
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).
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 –
Simple Curd Rice
MINT PULAO RECIPE VIDEO
Click play to watch video or you can scroll down to recipe card if you want written recipe.
- 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
- 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.
- This recipe makes medium spiced mint pulao, if you like spicy rice then increase green chilies.
- 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.
- 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
“PIN IT” TO YOUR LUNCH/DINNER BOARD