Pudina Pulao Recipe | Mint Rice | How To Make Pudina Pulao

Pudina pulao or mint rice recipe is a simple way to use leftover rice. This pudina pulao can be served either in lunch or dinner time accompanied with raita. Except for pudina laccha paratha, this is the second way I use pudina or mint to finish them on time. Mint is a fragrant herb with a strong flavor. Making mint chutney, sauteed vegetables and whole spices makes this pudina pulao so flavorful and completely a delicious meal for lunch or dinner.

This same recipe will work for palak pulao (spinach rice) too. For pudina pulao first, you have to make pudina chutney with coriander, ginger, garlic, and coconut. Than in heated ghee (clarified butter) adding whole spices and this pudina chutney followed by mixing pre-boiled rice (leftover). And pudina pulao is ready to serve.

It is a great recipe for kids tiffin box and for day outings. Having all vegetables and nuts this pudina pulao or mint rice is an aromatic, flavorful, and nutritious meal in itself. Using fresh mint leaves are great to use while making this rice in order to get flavors of mint.

You can check few aloo raita, gajar raita and boondi raita recipe which will go very well with this pulao.

You may also like

Methi Pulao
Vangi Bhat

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

Let see how to make this flavorful mint rice or pudina pulao.

Pudina Pulao | Mint Rice

Ingredient                                                    Serve 4

Pudina Chutney
Handful fresh mint leaves
A handful of green coriander leaves
1" Ginger cut in small pieces
2 Green chili (adjust as per taste)
1 Pinch asafoetida
5 Garlic pods
2 Tblsp grated coconut
¼ Cup water

For Rice
2 Tblsp ghee (clarified butter)
1 teaspoon cumin seeds (jeera)
5-6 Cloves
2 Bayleaf
5-6 Black pepper whole
1 Star anise
1" Cinnamon stick
Handful of cashew
2 Green cardamom
1 Big onion sliced finely
2 Tblsp lemon juice
2 Cups mix vegetables (I used frozen mix vegetable like peas, beans, carrot, corn)
5 Cup preboiled rice
Salt as per taste

Method

1. First of all, take all ingredients of making pudina chutney in a blender and grind them to make a fine and smooth paste.
2. Heat ghee in a heavy bottom kadhai and saute cashew till they golden brown. Take it out in a plate for later use.
3. Now add cumin seeds and other whole spices one by one and stir for few seconds.
4. To this add sliced onion and fry them till they change color to light brown.
5. Thaw frozen vegetables and add to kadhahi. Cook for about two minutes.
6. Add pudina chutney and cook for another 3-4 minutes. do not close the lid.
7. Finally, add pre-cooked rice and mix well. Adjust salt as per taste.
8. Add lemon juice and mix nicely. 
9. Garnish them with cashew we prepared at first and Pudina pulao or mint rice is ready to serve with raita.

Note

1. Adjust chili as per your taste.
2. Better to use fresh mint leaves to get flavors of mint.
3. I used leftover rice. You can add 1 cup of soaked rice with 2 cups of water and cook till rice is done.

if you liked this recipe, Do not forget to rate us at the end of the post. If you are on social media do find me there  Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

Pin it for later

Pudina Pulao Recipe | Mint Rice | How To Make Pudina Pulao

Pudina pulao or mint rice recipe is a simple way to use leftover rice. This pudina pulao can be served either in lunch or dinner time accompanied with raita. Except for pudina laccha paratha, this is the second way I use pudina or mint to finish them on time. Mint is a fragrant herb with a strong flavor. Making mint chutney, sauteed vegetables and whole spices makes this pudina pulao so flavorful and completely a delicious meal for lunch or dinner.

4.84 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: Indian

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 Adult

Calories:

Author: Bhawana

Ingredients

Pudina Chutney

• ▢ Handful fresh mint leaves
• ▢ A handful of green coriander leaves
• ▢ 1″ Ginger cut in small pieces
• ▢ 2 Green chili (adjust as per taste)
• ▢ 1 Pinch asafoetida
• ▢ 5 Garlic pods
• ▢ 2 Tblsp grated coconut
• ▢ ¼ Cup water

For Rice

• ▢ 2 Tblsp ghee (clarified butter)
• ▢ 1 teaspoon cumin seeds (jeera)
• ▢ 5-6 Cloves
• ▢ 2 Bayleaf
• ▢ 5-6 Black pepper whole
• ▢ 1 Star anise
• ▢ 1″ Cinnamon stick
• ▢ Handful of cashew
• ▢ 2 Green cardamom
• ▢ 1 Big onion sliced finely
• ▢ 2 Tblsp lemon juice
• ▢ 2 Cups mix vegetables (I used frozen mix vegetable like peas, beans, carrot, corn)
• ▢ 5 Cup preboiled rice
• ▢ Salt as per taste

Instructions

• First of all, take all ingredients of making pudina chutney in a blender and grind them to make a fine and smooth paste.
• Heat ghee in a heavy bottom kadhai and saute cashew till they golden brown. Take it out in a plate for later use.
• Now add cumin seeds and other whole spices one by one and stir for few seconds.
• To this add sliced onion and fry them till they change color to light brown.
• Thaw frozen vegetables and add to kadhai. Cook for about two minutes.
• Add pudina chutney and cook for another 3-4 minutes. do not close the lid.
• Finally, add pre-cooked rice and mix well. Adjust salt as per taste.

  Add lemon juice and mix nicely. 
• Garnish them with cashew we prepared at first and Pudina pulao or mint rice is ready to serve with raita.

Notes

1. Adjust chili as per your taste.
2. Better to use fresh mint leaves to get flavors of mint.
3. I used leftover rice. You can add 1 cup of soaked rice with 2 cups of water and cook till rice is done.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Tried this Recipe? Pin it for Later!Mention @Code2Cook2017 or tag #Code2Cook!