Pudina Rice, also known as Mint Rice or Mint Pulao, is a delectable Indian rice dish made with fresh mint leaves, basmati rice, and a blend of aromatic spices. The dish is characterized by its appetizing green color, derived from the mint leaves, and the enticing aroma of the spices. Pudina Rice is a popular choice for a light yet satisfying lunch or dinner, as it is both flavorsome and easy on the stomach. The dish is versatile and can be served with raita, yogurt, or a side of vegetables or protein.
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain and set aside.
Wash the mint leaves thoroughly and pat them dry. Remove the leaves from the stems and discard any damaged leaves.
Prepare the vegetables by slicing the onion, chopping the tomato, grating the ginger, and mincing the garlic.
In a blender, combine the mint leaves, green chili, ginger, and garlic. Blend into a smooth paste, adding a little water if necessary.
Cooking Steps
In a heavy-bottomed pan or pressure cooker, heat the oil or ghee over medium heat. Add the cumin seeds and allow them to crackle.
Add the sliced onions and sauté until they turn golden brown.
Stir in the mint paste and cook for 2-3 minutes, until the raw smell dissipates and the oil starts to separate from the paste.
Add the chopped tomatoes, turmeric powder, and garam masala. Cook for another 3-4 minutes, or until the tomatoes become soft and well-blended with the mint paste.
Add the soaked and drained basmati rice to the pan, gently mixing it with the mint mixture to ensure each grain is coated evenly.
Pour in 2 cups of water and add salt to taste. Bring the mixture to a boil.
Reduce the heat to low, cover the pan with a tight-fitting lid, and allow the rice to simmer for 15-20 minutes, or until the rice is cooked and all the water has been absorbed.
Remove the pan from the heat and let it stand for 5 minutes before gently fluffing the rice with a fork.
Notes & Tips
To enhance the flavor, you can add a pinch of saffron soaked in warm milk to the rice before cooking.
For a more indulgent version, you can use ghee instead of oil, which will add a rich, buttery flavor to the dish.
Adjust the green chili quantity based on your preferred spice level.
If using a pressure cooker, cook the rice for two whistles and then switch off the heat. Let the pressure release naturally before opening the cooker.
Nutrition Information (Note: Approximate)
Nutrition Facts
Pudina Rice Recipe
Amount per Serving
Calories
270
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
2
g
Sodium
56
mg
2
%
Potassium
312
mg
9
%
Carbohydrates
46
g
15
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
5
g
10
%
Vitamin A
1216
IU
24
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
1
mg
5
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.2
mg
10
%
Vitamin C
15
mg
18
%
Vitamin E
1
mg
7
%
Vitamin K
15
µg
14
%
Calcium
86
mg
9
%
Iron
2
mg
11
%
Magnesium
39
mg
10
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.