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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.
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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.
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 Tsp 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