Pudina Rice Recipe Mint Rice Pudina Pulao Whiskaffair

on Dec 04, 2023 If you like this pudina rice, then try a few more of my favorite South Indian rice recipes: Curd Rice, South Indian Lemon Rice, Ellu Sadam, and Palak Rice. I grow a lot of my own herbs and vegetables, and mint is growing wild these days. It gives me such pleasure to harvest fresh produce and use it in the kitchen. So today, I made my Mint Chutney and this Mint Pulao for lunch. I’m unsure if it was because of the freshest mint, but the pulao tastes exceptional.

About Pudina Rice

Pudina is mint in Hindi. Pudina Rice (Mint Rice, Pudina Pulao) is a fragrant South Indian dish in which rice is cooked with a mint coconut paste, vegetables, and whole spices. This one-pot recipe is flavorsome and comes together in just 30 minutes. This simple, healthy, and wholesome rice dish is loaded with vegetables, making it a perfect meal for your family. If you want to let the mint flavor shine even more, skip adding the veggies, as their addition changes the taste a little bit. Serve this vegan and gluten-free pudina rice for a simple lunch or dinner with any curry, raita, pickle, or papad, or pack it in the lunch box. This recipe can be made in a pan over the stovetop or in an instant pot. Adjust the amount of green chili peppers depending on how spicy you want. For the best taste, use fresh coconut. If you do not have fresh coconut, you can use desiccated coconut. To save time, buy freshly grated coconut. You will find it in the refrigerator section of grocery stores. Rice – This dish tastes good with any variety of rice. Since South Indians traditionally use short-grain Sona Masuri rice, I also made it using that, but feel free to use any rice you have handy. Whole Spices – Adding whole spices such as cumin seeds, cloves (laung), and black peppercorns (kali mirch) gives the dish a nice aroma and flavor. Cashew Nuts – They are rich in protein and have a nice crunch. Vegetables – I added potatoes, carrots, green beans, and green peas. You can add any veggies that you prefer. This is also a great way to use all the leftover veggies in your fridge. You can skip the veggies and make the pulao with a more prominent mint flavor. Oil – Use any cooking oil of your choice. For a richer taste, make this pulao in ghee. Others – You will also need red onions, tomatoes, and salt.

1 cup mint leaves (packed) 2 tablespoon cilantro (packed) ½ cup chopped red onions 1-inch piece of ginger (chopped) 5-6 whole garlic cloves (peeled) 2 teaspoon chopped green chilies ¼ cup grated fresh coconut

Add 2 tablespoon water and blend to make a smooth paste. Set aside. Do not add more water while blending; otherwise, the final rice dish will be mushy. Heat 4 tablespoon oil in a pan over medium-high heat. When the oil is hot, add the following ingredients and fry for 1-2 minutes until the cashew nuts turn slightly browned, stirring frequently.

½ teaspoon cumin seeds 2-3 cloves 4-5 whole black peppercorns 8-10 whole cashew nuts

Add ¼ cup chopped tomatoes and cook for a minute. Add the following veggies and cook for 2-3 minutes.

¼ cup peeled and cubed potatoes (½ inch cubes) ¼ cup cubed carrots (½ inch cubes) ¼ cup chopped green beans (½ inch pieces) ¼ cup green peas

Reduce the heat to low. Cover the pot with a tight-fitting lid. Cook undisturbed until the rice is tender and all the water has been absorbed (20-25 minutes). Add 1 cup of water and 1 teaspoon salt and stir gently. Close the lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 6 minutes on high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Then, manually release the remaining pressure and open the lid. Fluff the rice and serve! Do not overcook the masala paste; otherwise, it will turn dark. Make the dish protein-rich by adding tofu, cooked chickpeas, or paneer. Add some fried or grilled chicken to make chicken pudina rice.