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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Ingredients
Recipe Notes
Variations
Method
Pudina Rice
More Instant Pot Recipes

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 1/4 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 tbsp 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 tbsp 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.

Pudina rice served in a black bowl placed on a metal tray. Cilantro leaves by the side and chole at the far upper left corner.

Print Recipe

5 from 1 vote

Pudina Rice

A quick, flavor packed and fragrant rice with fresh mint and cilantro.

Prep Time12

Cook Time11

Course: Main Course, Mains

Cuisine: Indian

Servings: servings

Calories: 299kcal

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
1/2 cup tightly packed cilantro leaves
3 green chilis
1 tsp ginger garlic paste
2 tbsp water

For the Pulao

1.5 tbsp Oil
1 inch cinnamon stick
3 cloves
3 green cardamoms
1 star anise
1 mace
3/4 cup finely chopped onions
1 tsp Salt or to taste
1 cup Basmati rice
1.25 cups Water
2 tsp lemon juice

For garnish

2 tsp oil
2 tbsp 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 tbsp 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 tbsp 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.