Pudina Rice Recipe

Today’s Pudina rice recipe is nothing other than flavorful Simple Mint Rice with a full serving of vegetables for a sumptuous supper. Mint rice or mint pulao is made with fresh mint leaves, tomatoes, and rich supporting spices. 

The happiness that comes from consuming nature’s wonder herb in a way that extracts the most goodness from it. It is even better if you have your own homegrown organic Mint leaves.

The aroma of fresh herbs and rice gives immense satisfaction once they are cooked. Enjoy this pressure-cooked pudina rice with a supporting ‘cool’ raita that balances the flavor.

This recipe is just what you need on a busy weekday evening when you are not sure what to prepare. Who doesn’t appreciate a meal that can be prepared in 30 minutes!

Main Ingredients 

The list of ingredients I have used is somewhat long (Although worth every ounce!). So you will have to make sure you have all the ingredients before you get started.  

I do not have to go in length about the nutritional benefits of mint because you can find plenty of information online. What makes this recipe special is how you can mix it with cumin and coriander powder to really bring out all the flavors there is to it. Furthermore, garnishing with cashews brings a royal touch to this pudina pulao recipe. 

I am updating this recipe with new pictures and also included the procedure to prepare it with the Instant pot. The gist of the method lies in preparing the spices the right way and not in the cooking method. So if you do not have an Instant Pot that’s totally fine. Both the versions are equally easy and you can be done in less than 30 minutes. 

Stovetop method

For the stovetop method, be sure to cook the rice before and have it ready as you prepare the spices and mint. To prepare the rice the right way, use 1.5 cups of water for every cup of basmati rice. If you are using an Instant Pot to cook rice, you will need equal parts of water and basmati rice.

• Place a pan over medium heat and fry chopped cashews over medium heat with 1 tbsp of coconut oil.
• When they turn golden brown, remove the cashews and fry cumin seeds with the remaining oil.
• Saute the cumin seeds for about 20 seconds and add chopped onions and continue to saute until they turn transparent.
• Add chopped tomatoes and saute for a minute.
• Now, add all the spices (Coriander powder, Cumin powder, Garam Masala powder, Black pepper, and Chilli Powder) and stir for about a minute and cover with a lid.
• Let it cook for about 2 minutes and then add the chopped mint leaves and cook for another 3-4 minutes.
• Now add the fried cashews and turn off the heat.
• Mix this with cooked rice (White or Brown) in a large bowl. Enjoy the mint rice with raita.

Below I have shared the video of mint pulao in the recipe box.

Instant Pot Method

If you are looking for a faster way to cook mint rice, the pressure cooker method is perfect for you. Here’s the procedure to prepare the same dish with the Instant Pot cooker. 

First press saute mode in Instant Pot and add a few teaspoons of oil. As the oil heats up, add cumin seeds and saute until they start to sizzle. 

Add chopped onions, and saute until it's translucent. Add chopped tomatoes. Saute it for another 20-30 sec. Now, add all the spices one by one and continue to stir well. 

Add frozen peas or any choice of your vegetables. Add freshly chopped mint leaves. Mix well. Now add the rinsed Basmati Rice, water, salt and give a good stir.

Press ‘Cancel’ to stop sauteing and close the instant pot lid. Press the ‘pressure cook’ setting and set the timer for 4 mins high pressure. 

After the timer expires, use the natural pressure release option. Open the lid when it is safe to do so. Flavorful mint rice is ready! Serve it hot with a pairing like a curry or raita!

Tips and variations

• You could also add vegetables like potato, beans, carrots, cauliflower, and bell pepper when you saute the onion and tomatoes.
• For this pudina rice recipe, I have used basmati rice, but mint pulao or rice can also be prepared with sona masuri rice too.
• You can skip the cashew nuts if you do not prefer that flavor. Instead, you could add roasted peanuts.
• If you prefer to use brown rice instead of basmati or sona masuri rice, be sure to follow the stovetop method. 

Shelf life 

Mint has got several benefits for the human body and is widely used as an ingredient for proper digestion. The shelf life for fresh leaves is decent when you store them in an airtight container. Instead of storing fresh leaves, you can prepare a big batch of mint rice and store it in an airtight container in the refrigerator for up to 4 days. When you store it for longer, the sharp mint flavor tends to fade away.

Pairing suggestion 

Most of the Indian rice recipes are a little too dry to eat without a pairing. Mint Rice recipe is no exception to that. Serve pudina rice hot with a pairing such as raita. You can also pair it with lobia masala or aloo matar if you prefer your rice to be hot and spicy. South Indian prefers to eat pudina rice or any type of cooked rice with raita.

If this recipe interests you, look for similar recipes in my blog such as the

• Best Pudina Chutney | Mint Chutney Recipe
• Mango Lassi Recipe
• Lemon Orzo With Peas (Instant Pot)
• Palak Rice - Instant Pot Spinach Rice
• Instant Pot Jeera Rice - Cumin Rice

If you’ve tried this recipe then don’t forget to leave a rating and let me know how you liked it in the comments below, I love hearing from you! Follow me on social media Facebook, Instagram, and Pinterest. 

For more delicious vegan recipes such as this sent directly to your inbox, just subscribe to my newsletter.

📖 Recipe

Pudina Rice Recipe

Uma Srinivas

The aroma of fresh herbs and rice gives immense satisfaction once they are cooked. Enjoy this pressure-cooked pudina rice with a supporting ‘cool’ raita that balances the flavor.

5 from 2 votes

Print Recipe

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Course :Main Course

Cuisine :Indian

Diet :Vegan

Allergen :Dairy free

Difficulty :Easy

Servings 4 people

Calories 294 kcal

Equipment

• Instant Pot
• Non Stick Pot

Ingredients

  

1x2x3x

• ▢ 1½ cup basmati rice
• ▢ 1½ cup water
• ▢ ¼ tsp ground Black pepper
• ▢ ½ tsp Coriander powder
• ▢ ½ tsp Cumin powder
• ▢ ½ tsp Garam Masala powder
• ▢ 1 tsp Red chili powder
• ▢ ½ tsp Cinnamon powder
• ▢ Salt to taste
• ▢ 1 cup chopped red onions
• ▢ 1 cup chopped mint leaves
• ▢ ½ cup chopped tomatoes
• ▢ ¼ cup chopped cashews
• ▢ 1 tsp cumin seeds
• ▢ 1 tbsp coconut oil

Cook ModePrevent your screen from going dark

Instructions

 

Instant Pot Method

• First press saute mode in Instant Pot and add a few teaspoons of oil. As the oil heats up, add cumin seeds and saute until they start to sizzle.
• Add chopped onions, and saute until it's translucent. Add chopped tomatoes. Saute it for another 20-30 sec. Now, add all the spices one by one and continue to stir well.
• Add frozen peas or any choice of your vegetables. Add freshly chopped mint leaves. Mix well. Now add the rinsed Basmati Rice, water, salt and give a good stir.
• Press ‘Cancel’ to stop sauteing and close the instant pot lid.
• Press the ‘pressure cook’ setting and set the timer for 4 mins high pressure.
• After the timer expires, use the natural pressure release option. Open the lid when it is safe to do so. Flavorful mint rice is ready!

Stovetop method

• Place a pan over medium heat and fry chopped cashews over medium heat with 1 tbsp of coconut oil.
• When they turn golden brown, remove the cashews and fry cumin seeds with the remaining oil.
• Saute the cumin seeds for about 20 seconds and add chopped onions and continue to saute until they turn transparent.
• Add chopped tomatoes and saute for a minute.
• Now, add all the spices (Coriander powder, Cumin powder, Garam Masala powder, Black pepper, and Chilli Powder) and stir for about a minute and cover with a lid.
• Let it cook for about 2 minutes and then add the chopped mint leaves and cook for another 3-4 minutes.
• Now add the fried cashews and turn off the heat.
• Mix this with cooked rice (White or Brown) in a large bowl. Enjoy the mint rice with raita

Video

Notes

• For the stovetop method, be sure to cook the rice before and have it ready as you prepare the spices and mint. To prepare the rice the right way, use 1.5 cups of water for every cup of basmati rice. If you are using an Instant Pot to cook rice, you will need equal parts of water and basmati rice.

• You could also add vegetables like potato, beans, carrots, cauliflower, and bell pepper when you saute the onion and tomatoes.
• For this pudina rice recipe, I have used basmati rice, but mint pulao or rice can also be prepared with sona masuri rice too.
• You can skip the cashew nuts if you do not prefer that flavor. Instead, you could add roasted peanuts.
• If you prefer to use brown rice instead of basmati or sona masuri rice, be sure to follow the stovetop method. 

Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

Nutrition

Calories: 294kcal | Carbohydrates: 58g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Sodium: 63mg | Potassium: 159mg | Fiber: 2g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg

Keyword Mint Rice, Pudina Rice

Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!

Save this recipe for later use