Mint Pulao | Pudina Pulao

Whenever I have limited time to pack a lunch or prepare a quick meal, I prefer pulao and variety rice recipes. They are healthy and filling and also convenient for working women and bachelors. If you do most of the prep work in advance, like cutting the vegetables or cleaning the leaves, you can prepare them quickly in the morning rush.

Mint or pudina pulao is one such simple and refreshing one pot meal. The rice is induced with a flavor of mint leaves and whole spices, making the pulao very aromatic and flavorful. It is perfect to pack for lunch boxes for kids and adults, along with raita and any vegetable stir-fry to make a complete meal. Let's see how to make this easy and delicious mint / pudina pulao.

MINT / PUDINA PULAO RECIPE

{ Rice cooked with mint leaves and flavored with whole spices }
Serves 2-3

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Ingredients:

1 cup basmati rice
1 large onion, sliced
Pinch of turmeric powder
Salt to taste

To grind:
1 cup mint leaves, tightly packed
¼ cup coriander leaves, tightly packed
4-5 green chillies
3 garlic cloves
½ inch ginger
2 tbsp grated coconut
¼ tsp fennel seeds / sombu / saunf
2 tsp lemon juice

For the tempering (tadka):
1 tbsp oil
2 tsp ghee
1 inch cinnamon stick
1 bay leaf
1 star anise
4 cloves
1 cardamom

Method:

1. Wash rice and soak it in water for 30 minutes. Drain and set aside.

2. Grind mint leaves, coriander leaves, green chillies, ginger, garlic, coconut, fennel and lemon juice to a smooth paste adding very little water.

3. In a pressure cooker, heat oil and ghee. Add cinnamon, bay leaf, star anise, cloves and cardamom. Fry for few seconds.

4. Then add onions and fry until they become soft. Add the ground paste, turmeric powder and fry for 3-4 minutes.

5. Add rice, 1½ cup water, salt and gently combine everything. Pressure cook for 1 whistle and then turn the heat to low and cook for 5-6 minutes.

6. Once the pressure subsides completely, open and gently fluff the rice with a fork.

Notes and Tips

• You can also cook this in an open pan. To cook in pan, follow steps 1-4. Add rice, water, salt and gently mix. Bring to boil. Reduce heat to medium and cover and cook until rice is done.
• You can also use leftover rice in this recipe. After frying the mint paste, add the rice, salt and gently combine everything.
• Adjust the quantity of green chillies according to your spice preference.