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A bowl filled with mint rice on the flat surface
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4.8 from 5 votes

Pudina Rice Recipe (Mint Rice)

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free
Difficulty: Easy
Servings: 4
Calories: 294kcal



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 Garam Masala powder, 1 teaspoon Red chili powder, ½ teaspoon Cinnamon powder, 1 cup chopped red onions, ½ cup chopped tomatoes, ½ teaspoon Cumin 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



  • 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 potatoes, 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. 


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