This Pudina rice or mint pilaf is a flavorful and aromatic dish that you can whip up in under twenty minutes. Not only does this rice make for a filling lunch but also a great lunch box option. Serve this tasty rice with a light salad or a hearty lentil curry to make it a wholesome meal.
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This is not just a quick fix meal but is also a naturally vegan and gluten-free recipe. We need some basic ingredients along with fresh mint to make this recipe.
Ingredients
The freshest of mint and cilantro come together with aromatic Basmati rice in this delicious recipe. Let’s have a look at the ingredients, shall we?
Oil
While many people make this with ghee, I prefer using oil. You can always make this using ghee or a combination of ghee and oil.
Whole spices
Whole spices like bay leaf, cinnamon and cloves enhance the flavor of this dish. While it may be difficult to source all the spices, please do not skip adding cloves, cinnamon and bay leaf.
Mint leaves
Use the freshest bunch of mint possible. I have some growing in my tiny balcony garden and they come in so handy when I make this or any recipe that uses mint. Make sure you sort the mint and wash it well. I recommend using a colander to wash the mint.
Cilantro leaves ( Coriander leaves)
Again, use only fresh cilantro leaves. You can also use cilantro stalks in this recipe. They are very flavorful and it is such a shame to waste them.
Green chili
I have used regular Serrano green chilis for this recipe. Reduce the chilis if you are making this for kids. You can also use Thai green chilis to spice this rice up.
Ginger garlic paste
Like any Pulao and Biryani recipe, this also banks on garlic and ginger for flavor and fragrance. I have used store-bought ginger garlic paste. In case you do not have this, use 2 cloves peeled garlic and ¼ inch piece peeled ginger.
Onions
White, yellow and purple onions all work well in this rice. You can use any of these. I have chopped the onions very finely but you can also slice them thinly.
Basmati rice
Long and fragrant Basmati is what makes this rice exceptional. I will not recommend substituting this with any other rice.
Lemon juice
Adding lemon juice helps retain the green color of the dish and also reduces the subtle bitterness that mint and cilantro lend to a dish. This is optional but highly recommended.
Cashews
It is no secret that I love them! I love adding them to curries and these type of rice based dishes. They are a welcome addition with a nice sweetish crunch. You can also skip them if you want to keep it nut-free.
Recipe Notes
Water
The amount of water used in this recipe is what makes or breaks it. Please do not add more water than mentioned here. The mint and cilantro leaves should be dried well before grinding the paste.
Measuring
Please use a standard set of measuring cups to measure both rice and water. Use the same cup to measure both the rice and water.
Mixing
Use a wooden ladle or fork to mix the rice after cooking. Be very gentle while mixing to prevent breaking the rice grains.
Soaking rice
Do not soak the rice for more than 10 minutes. Set a kitchen timer to 10 minutes as soon as you soak the rice. This will make it easier.
Variations
- Use ghee for a richer tasting mint pilaf.
- You can also add 1 cup chopped vegetables after the mint paste has been cooked. This will make the rice more nutritious and filling.
- Potatoes and green peas are fantastic additions to this rice. We love this combination.
- If you are using a regular stovetop pressure cooker to make this pulao, use a 3 liter deep pressure cooker.
Method
Instant Pot Pudina Rice
Prep work
Wash the mint and cilantro leaves well. Pat them dry. Place the 1 cup Basmati rice in a colander. Wash under running water and soak the rice in 1 cup water for 10 minutes. As soon as the Basmati is done soaking, drain the rice in a colander and set aside.
Making the mint paste
To a blender jar, add the ginger garlic paste, washed mint and cilantro, green chilis and 2 tablespoon chilled water. Grind to a smooth paste.
Cooking the spices and mint paste
Insert the inner pot into the Instant pot. Plug in the Instant Pot and press SAUTE MODE – NORMAL. Set the timer for 8 MINS. When the display reads HOT, add the whole spices.
Wait for whole spices to pop. When they do, tip in the finely chopped onions along with salt. Mix well and saute the onions till they turn pink and soft. As soon as the onions are done, add the ground mint paste and mix well. Cook for 2 to 3 minutes, mixing and stirring often. This will help prevent burning.
Cooking the Pudina Pilaf
Add the drained rice and 1.25 cups water. Stir in the lemon juice and mix well. Press CANCEL. Ensure that the sealing ring has been fitted correctly into the Instant Pot lid. Turn the VALVE to SEALING.
Now, press PRESSURE COOK – LOW PRESSURE and set the TIMER to 3 MINUTES. Wait for the cooking cycle to complete. As soon as the cooking cycle is complete, immediately do a quick pressure release by turning the VALVE to VENTING.
Wait for 2 minutes before opening the lid. After opening the lid, fluff the rice with a fork. Heat a small pan with 1 tablespoon oil or ghee. Add the broken cashews and saute till they turn golden. Garnish the cooked rice with fried cashews.
Serve hot with a chilled Raita or Dal.
Pressure cooker Pudina rice
Heat a pressure pan with oil. Add the whole spices and when they pop, tip in the finely chopped onions and salt. Mix well and cook till onions become soft and pink. Now, add the ground mint paste. Stir well and cook till the mint paste becomes thick. This will take 3 to 4 minutes on medium flame.
Drain the soaked rice and add to the cooker. Now, add 1.5 cups water and lemon juice. Mix well. Close the cooker and put the weight on. Cook on high heat for 1 whistle. Immediately switch off the flame and remove from heat. Wait for pressure to release naturally. When done, open the lid and fluff the rice before serving.
📖 Recipe
Pudina Rice
Equipment
- 1 6 qt Instant Pot
- 1 ladle
- 1 Colander
- 1 Blender
- 1 small saute pan
Ingredients
For the mint paste
- 1 cup tightly packed mint leaves
- ½ cup tightly packed cilantro leaves
- 3 green chilis
- 1 teaspoon ginger garlic paste
- 2 tablespoon water
For the Pulao
- 1.5 tablespoon Oil
- 1 inch cinnamon stick
- 3 cloves
- 3 green cardamoms
- 1 star anise
- 1 mace
- ¾ cup finely chopped onions
- 1 teaspoon Salt or to taste
- 1 cup Basmati rice
- 1.25 cups Water
- 2 teaspoon lemon juice
For garnish
- 2 teaspoon oil
- 2 tablespoon broken cashews
Instructions
Instant Pot Pudina Rice
Prep work
- Wash the mint and cilantro leaves well.
- Pat them dry.
- Place the 1 cup Basmati rice in a colander.
- Wash under running water and soak the rice in 1 cup water for 10 minutes.
- As soon as the Basmati is done soaking, drain the rice in a colander and set aside.
Making the mint paste
- To a blender jar, add the ginger garlic paste, washed mint and cilantro, green chilis and 2 tablespoon chilled water.
- Grind to a smooth paste.
- Cooking the spices and mint paste
- Insert the inner pot into the Instant pot.
- Plug in the Instant Pot and press SAUTE MODE - NORMAL.
- Set the timer for 8 MINS.
- When the display reads HOT, add the whole spices.
- Wait for whole spices to pop.
- When they do, tip in the finely chopped onions along with salt.
- Mix well and saute the onions till they turn pink and soft.
- As soon as the onions are done, add the ground mint paste and mix well.
- Cook for 2 to 3 minutes, mixing and stirring often.
- This will help prevent burning.
Cooking the Pudina Pilaf
- Add the drained rice and 1.25 cups water.
- Stir in the lemon juice and mix well.
- Press CANCEL.
- Ensure that the sealing ring has been fitted correctly into the Instant Pot lid.
- Turn the VALVE to SEALING.
- Now, press PRESSURE COOK - LOW PRESSURE and set the TIMER to 3 MINUTES.
- Wait for the cooking cycle to complete.
- As soon as the cooking cycle is complete, immediately do a quick pressure release by turning the VALVE to VENTING.
- Wait for 2 minutes before opening the lid.
- After opening the lid, fluff the rice with a fork.
- Heat a small pan with 1 tablespoon oil or ghee.
- Add the broken cashews and saute till they turn golden.
- Garnish the cooked rice with fried cashews.
- Serve hot with a chilled Raita or Dal.
Pressure cooker Pudina rice
- Heat a pressure pan with oil.
- Add the whole spices and when they pop, tip in the finely chopped onions and salt.
- Mix well and cook till onions become soft and pink.
- Now, add the ground mint paste.
- Stir well and cook till the mint paste becomes thick.
- This will take 3 to 4 minutes on medium flame.
- Drain the soaked rice and add to the cooker.
- Now, add 1.5 cups water and lemon juice.
- Mix well. Close the cooker and put the weight on.
- Cook on high heat for 1 whistle.
- Immediately switch off the flame and remove from heat.
- Wait for pressure to release naturally.
- When done, open the lid, add the fried cashews and fluff the rice before serving.
Charu Srivastava says
luks delectable…nice refreshing dish
vaishali sabnani says
very flavorful and delicious ones…look grt!1
sushma says
MOuth watering recipe
Kalpana Sareesh says
very flavorful rice.. looks yumm
vidhas says
Love the vibrant colour. Healthy rice, Nice clicks.
Achu's Amma's Kitchen says
very colofull and delicious rice…
Archana says
looks yummy.
Aruna Manikandan says
Looks delicious 🙂
Harini says
very colorful and flavorful rice indeed!
Srivalli says
Lovely green colour!..I make it for the elders at home..never tried it for my kids..will do that sometime..
Hema says
Very flavorful rice, looks really inviting..
Suma Gandlur says
Very flavorful one. I add a few more spices while preparing this.
Rasi says
Go green :).. its a green day in blogging world & yours looks very tempting !