Pudhina Pulao | Mint Pulao is a very aromatic and tasty pulao recipe, which when prepared, your whole house is filled with nice aroma of pudhina or the mint leaves.
Easy Pudhina Pulao | Mint Pulao Recipe with easy step by step instructions and a video for your easy understanding.
How to make Pudhina Pulao Recipe
Here the pudhina is ground and cooked with rice either with water or with coconut milk with the Indian spices. This is a mild spicy pulao but you can alter it as per your spice level by adding more chillies.
Also in this Pudhina Pulao | Mint pulao I have added some green peas and potato, which increases the taste, but your can also add your own favorite veggies to this like beans, cauliflower, carrot etc and make even more healthier pulao recipe.
And here I have not used pressure cooker and used the Kadai method to cook the pulao. So it uses little bit more water than usual. I have also posted different pudhina pulao using pressure cooker – pressure cooker Pudhina pulao method which is done totally in different style.
You can check my other pulao recipes below
You can also check the full collections below like
If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (Quick Videos) and for recipes in Tamil – Just Samayal (Detailed Videos).
Recipe to make the Pulao
- Mint leaves / pudhina – 1 bunch 1.5 cup
- green chilli – 2
- ginger – 2 inch
- garlic – 4 cloves
- coconut – 3 tbsp
- lemon juice – from 1/2 lemon
- Star anise – 1
- cardamom – 1
- cloves – 4 to 5
- cinnamon stick – little or 4 to 5, 2 inch length
- bay leaf – 2
- fennel seeds – 1 tsp
- Rice – 1.5 cups
- Oil – 2 tbsp
- ghee – 2 tbsp
- Onion – 2 big
- potatoes – 1 big
- green peas – 1/4 cup
- salt – as per taste
- garam masala – 1 tsp
- turmeric – 1/4 tsp
- water – 2.5 to 3 cup
- optional ingredients
- cashews – few
- ghee – 2 tsp
- * you can also add veggies like carrot, beans, cauliflower etc
-
soak basmati rice for about 20 min. Filter water and keep ready. Also cube the potatoes and keep it ready as well.
-
Add the fresh mint leaves, green chilli, garlic, coconut, ginger and squeeze lemon juice in the mixie jar.
-
Add little water and grind to a fine paste. Keep it aside.
-
In a big wok, add ghee and oil and when hot, add the spices mentioned.
-
Fry them for a min.
-
To this add the onion and saute for a while.
-
Add the potatoes and saute them for while. If you are using fresh green peas, add now and saute it along with the potatoes.
-
Since I have used the frozen green peas, i have added it bit later of about 5 min, after adding the potatoes.
-
Now Add the green peas, and also add the salt, garam masala and turmeric.
-
Saute the veggies nicely. If you want you can add your other favorite veggies, like carrot, cauliflower, beans etc and make it more healthy. But I have restricted to only these potatoes and green peas.
-
Include the ground mint paste now and mix for about 2 to 3 min.
-
Once the veggies are well sauted, then add the 2.5 to 3 cups of water. If you are using pressure cooker, then add for 1 cup rice, 1.5 cups of water (1: 1.5 ratio). But, as I am using kadai or wok for making this pulao, I have added extra water.
-
Now close the lid and cook for about 10 to 12 min. If using pressure cooker, then cook for 2 whistles or as per your cooker instructions.
-
After about 10 minutes, check if the rice is cooked well, give a stir and close again. Now keep the flame in low.
-
Meanwhile, in another pan, add 2 tsp of ghee and add the cashews.
-
fry the cashews till light brown colour. Remove them and keep ready.
-
Add the cashews with ghee to the pulao now and mix gently without breaking the rice.
-
Serve the hot hot pudhina pulao with vegetable raita.
Recipe Video
Chcck the Below Notes
Ingredients
To grind
- Mint leaves / pudhina – 1 bunch ( 1.5 cup)
- green chilli – 2
- ginger – 2 inch
- garlic – 4 cloves
- coconut – 3 tbsp
- lemon juice – from 1/2 lemon
Spices
- Star anise – 1
- cardamom – 1
- cloves – 4 to 5
- cinnamon stick – little ( or 4 to 5, 2 inch length)
- bay leaf – 2
- fennel seeds – 1 tsp
Other ingredients
- Rice – 1.5 cups
- Oil – 2 tbsp
- ghee – 2 tbsp
- Onion – 2 big
- potatoes – 1 big
- green peas – 1/4 cup
- salt – as per taste
- garam masala – 1 tsp
- turmeric – 1/4 tsp
- water – 2.5 to 3 cup
optional ingredients
- cashews – few
- ghee – 2 tsp
*(you can also add veggies like carrot, beans, cauliflower etc)
Step by step instructions to make the Pudhina Pulao | Mint Pulao
soak basmati rice for about 20 min. Filter water and keep ready. Also cube the potatoes and keep it ready as well.
Prepare mint paste
Add the fresh mint leaves,
green chilli, garlic, coconut, ginger
and squeeze lemon juice in the mixie jar.
Add little water and grind to a fine paste. Keep it aside.
Prepare the pulao
In a big wok, add ghee and oil
and when hot, add the spices mentioned.
Fry them for a min.
To this add the onion and saute for a while.
Cooking the veggies
Add the potatoes and saute them for while. If you are using fresh green peas, add now and saute it along with the potatoes. Since I have used the frozen green peas, i have added it bit later of about 5 min, after adding the potatoes.
Now Add the green peas, and also add the salt,
garam masala and turmeric.
Saute the veggies nicely. If you want you can add your other favorite veggies, like carrot, cauliflower, beans etc and make it more healthy. But I have restricted to only these potatoes and green peas.
Include the ground mint paste now and mix for about 2 to 3 min.
Once the veggies are well sauted and raw smell of mint goes off, then add the 2.5 to 3 cups of water. Adjust the salt now and allow to boil for about 2 to 3 min If you are using pressure cooker, then add for 1 cup rice, 1.5 cups of water (1: 1.5 ratio). But, as I am using kadai or wok for making this pulao, I have added extra water.
Now add the soaked rice slowly.
Close the lid and cook for about 10 to 12 min. If using pressure cooker, then cook for 2 whistles or as per your cooker instructions.
After about 10 minutes, check if the rice is cooked well, give a stir and close again. Now keep the flame in low.
Fry the cashews
Meanwhile, in another pan, add 2 tsp of ghee and add the cashews.
fry the cashews till light brown colour. Remove them and keep ready.
Add the cashews with ghee to the pulao now
and mix gently without breaking the rice.
Serve the hot hot pudhina pulao with vegetable raita.
Taste yummy and flavorful pudhina pulao | Mint Pulao is ready.
Notes
- you can replace 1 cup water with thin coconut milk for a rich taste
- adding cashews is purely optional
- adjust the chilli and garam masala, as per your family spice level
Leave a Reply