Pudina Pulao Mint Pulao
Transport your taste buds to a world of fragrant flavor with this Pudina Pulao, or Mint Pulao, a quick and aromatic rice dish infused with the vibrant freshness of mint and coriander. Perfect for busy weeknights or festive gatherings, this recipe combines fluffy basmati rice with a green herb paste made from fresh mint leaves, coriander, green chilies, garlic, and ginger. Whole spices like cumin, cloves, and cinnamon layer in warmth, while a splash of lemon juice adds a zesty finish. Garnish with toasted cashews for a delightful crunch and serve it alongside yogurt or raita for a complete, comforting meal. Easy to make in just under 35 minutes, this pudina pulao is a wholesome, gluten-free option that showcases the magic of simple ingredients elevated by bold flavors.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 cup Fresh mint leaves (pudina)
- 0.5 cup Fresh coriander leaves
- 2 units Green chilies
- 1 inch Ginger
- 4 cloves Garlic
- 2 tablespoons Oil or ghee
- 1 teaspoon Cumin seeds
- 1 unit Bay leaf
- 4 units Cloves
- 1 inch Cinnamon stick
- 1 unit Onion, thinly sliced
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 10 units Cashews (optional)
Instructions
Wash the basmati rice thoroughly under running water until the water runs clear. Soak the rice in enough water for 20–30 minutes. Then, drain and set aside.
In a blender, add fresh mint leaves, coriander leaves, green chilies, ginger, and garlic. Blend into a smooth paste, adding a small amount of water if needed. Set aside.
In a deep pan or pressure cooker, heat the oil or ghee over medium heat.
Add cumin seeds, bay leaf, cloves, and the cinnamon stick. Sauté for a few seconds until aromatic.
Add the sliced onion and sauté until it turns golden brown.
Stir in the prepared mint paste and cook for 2–3 minutes until the raw aroma disappears.
Add the soaked and drained basmati rice to the pan. Gently mix to coat the rice with the mint mixture.
Pour in the water and add salt. Stir gently and bring it to a boil.
Reduce the heat to low, cover, and cook for 12–15 minutes, or until the rice is cooked and the water is fully absorbed. (If using a pressure cooker, cook for 1 whistle on medium heat and allow the pressure to release naturally.)
Once the rice is cooked, fluff it gently with a fork.
Sprinkle the lemon juice over the rice for a bright, fresh flavor.
Optional: Lightly toast the cashews in a skillet with a teaspoon of ghee and garnish the pulao with them.
Serve hot with yogurt, raita, or a side of your choice.
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 501 mg | 22% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.2 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 253 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
