Pudina Rice Recipe | How to Make Pudina Rice Recipe

Pudina rice is a quick and flavorful rice dish composed with mint, coriander, and a variety of veggies. This recipe has more pudina leaves than the conventional mint and coriander leaves used to make pulao or pulav. It is the perfect meal for a lunch or tiffin box and may be eaten on its own or with raita made of yoghurt.

A quick and easy way to make nutritious rice is to make mint pulao. In its most basic form, mint leaves are crushed with coconut before being put to rice and other vegetables and pressure-cooked. It is frequently served with raita made of onion and tomatoes or even plain yoghurt.

Pudina rice and chutney are frequently made because of their delicious flavour, but they also have a number of health advantages. Because it is a good source of antioxidants and phytonutrients, mint pulao is strongly advised when suffering from indigestion. Additionally, it is used to treat problems with a running nose or the common cold. Mint leaves also contain a high amount of vitamins and minerals. As a result, it greatly enhances immunity and protects against inflammation.

Moreover, a few little adjustments to this incredible recipe for pudina rice. First off, this recipe can be made with simply rice and pudina-coconut paste, without any vegetables. In terms of including vegetables, the recipe is also flexible.

Although I made the mint pulao with basmati rice, it can also be made with sona masuri rice.

Last but not least, please check out my other collection of Indian rice dishes, especially the coriander pulao, palak pulao, carrot rice, veg pulao in cooker, and tawa pulao recipe.

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Pudina Rice | What is the Recipe of Pudina Rice

Cuisine Indian

Author Rashmi Sharma

Ingredients

• 1 bunch Pudina / Mint leaves
• 1 ½ cup Rice
• 1-2 tbsp Green chilly
• 1-2 tbsp Ghee
• 4-5 Cashew nuts
• 2 tbsp Biryani leaves
• 2 tbsp Cinnamons
• 1 Onion
• 1 tbsp Ginger garlic paste
• 1/2 tbsp Red chilly powder
• 1 tbsp Lemon juice

Instructions

1. Wash and chop mint leaves to fine pieces.
2. Wash the rice and pressure cook it.

3. Spread the cooked rice in a plate and allow to cool to separate grains. (Or you can use leftover rice)

4. In a mixer, add mint leaves and green chilly.
5. Add little water and grind it to coarse paste.

6. Pour ghee in a wok / kadai and heat it in medium flame.

7. Add cashew nuts, biryani leaves, cinnamons and sauté for a minute.
8. Add finely chopped onion and fry till transculent.
9. Add pudina paste, ginger garlic paste, salt and red chilly pwd.

10. Fry them all together in low flame for 4 to 5 mins.

11. Now add this mixture to the cooked rice in wide bowl.

12. Add lemon juice to it and fluff gently.

13. Tasty Pudina / Mint Rice is ready.

14. It tastes delicious with any of your favorite chips, curries or with chutney.

Tips:

• Rice Texture: For extra fluffy rice, use basmati rice and ensure it’s soaked before cooking.
• Mint Quality: Fresh mint leaves are key to the flavor of this dish. Avoid using dried mint for the best taste.
• Spice Variations: You can add a bit of green cardamom, cinnamon powder, or even a pinch of saffron for an aromatic touch.
• Vegan Option: This recipe is already vegan, but if you want to make it richer, you can add a dollop of ghee or butter.
• Add Protein: You can mix some cooked chickpeas, tofu, or paneer for added protein in the rice.

Pudina Rice is a refreshing and fragrant dish that’s perfect for hot summer days or as a flavorful side for your main meal. It’s simple, quick, and packed with fresh flavors. Enjoy!