Pudina Pulao (Instant Pot Mint Rice)
The aroma of fresh herbs and rice gives immense satisfaction once cooked. Enjoy this pressure-cooked pudina rice with a supporting ‘cool’ raita that balances the flavor.
Servings: 4
Calories: 310kcal
Equipment
Ingredients
- 1½ cup basmati rice
- 1½ cup water
- ¼ teaspoon ground Black pepper
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- 1 teaspoon red chili powder
- ½ teaspoon cinnamon powder
- Salt to taste
- 1 cup chopped red onions
- 1 cup chopped mint leaves
- ½ cup chopped tomatoes
- ¼ cup chopped cashews
- 1 teaspoon cumin seeds
- 1 tablespoon coconut oil
- ½ cup frozen peas
- pinch turmeric powder
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.1 tablespoon coconut oil, 1 teaspoon cumin seeds
- 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.¼ teaspoon ground Black pepper, ½ teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon garam masala, 1 teaspoon red chili powder, ½ teaspoon cinnamon powder, 1 cup chopped red onions, ½ cup chopped tomatoes, pinch turmeric powder
- 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.1½ cup basmati rice, 1 cup chopped mint leaves, ½ cup frozen peas, 1½ cup water
- 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. Add chopped cilantro(optional) and roasted cashews. Flavorful mint rice is ready!¼ cup chopped cashews
Stovetop method
- Place a pan over medium heat and fry chopped cashews over medium heat with 1 tablespoon 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
- Always use fresh mint leaves for the best flavor.
- Ensure all the ingredients are well combined before setting your Instant Pot to cook.
- For extra spice, add some green chilies or red chili powder.
- Add some freshly squeezed lemon juice if you like your pulao to have a bit more flavor.
Nutrition
Calories: 310kcal | Carbohydrates: 51g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 61mg | Potassium: 165mg | Fiber: 3g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg