Pudina Rice Recipe (Fragrant South Indian Mint Pulao)
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Pudina Rice (also called mint rice, pudina pulao, or pudina sadam) is a delicious one-pot South Indian dish made with rice, fresh mint leaves, a variety of vegetables, and a few spices. My recipe makes fluffy, non-soggy mint rice with a strong mint flavor, and it can be made with or without veggies. You can make it in a pot over the stove, a stovetop pressure cooker, or an Instant Pot. I like to serve it with a cooling raita and papad for a comforting meal or pack it in lunchboxes.
If you have tried my tangy lemon rice or nutty ellu sadam recipes and liked them, then do give this one a try as well.
Table of Contents
Why You’ll Love This Family Favorite Recipe!
- Bursting with strong mint flavor and gentle spice for a refreshing twist on regular rice.
- No soggy rice for you. The grain are fluffy and seperate after cooking.
- The color of the rice doesn’t get dark, it will be vibrant green even after cooking.
- Quick and easy – ready in under 35 minutes, perfect for busy weekdays.
- Made with simple pantry staples and minimal oil.
I have a huge patch of mint growing in my garden, and I am always on the lookout for recipes that feature it as the star ingredient. I made Mint Cooler, Mint Chutney, and Mint Chai, and this time, I decided to make this flavorful Mint Rice.
Everyone at home loved it, and I loved the fact that it is super easy to pull together. Do give it a try!
Ingredients
For The Mint Coconut Paste
- Fresh mint leaves (pudina) are the star ingredient.
- Green chilies – Adjust the amount of green chilies to suit your desired level of spiciness.
- Fresh coconut – Use fresh coconut, if possible; it elevates the dish’s flavor. If you don’t have fresh coconut, you can use desiccated coconut as an alternative. To save time, I always keep frozen pre-grated coconut on hand. You will find it in the refrigerator section of grocery stores. Just make sure to thaw it to room temperature before using it in the recipe.
- Others – You will also need cilantro (fresh coriander leaves), red onions, fresh ginger, garlic, and water.
For The Rice
- Rice – This mint-and-coconut rice dish can be made with any variety of rice. Since South Indians traditionally use short-grain Sona Masuri rice, I also made it with that, but feel free to use any rice you have on hand. Basmati rice is a great option too. Use aged rice so that it holds its shape better.
- Whole Spices – Adding whole spices such as cumin seeds, cloves (laung), and black peppercorns (kali mirch) adds a nice aroma and flavor to the pudina rice.
- Cashew Nuts give a nice crunch.
- Vegetables – I added potatoes, carrots, green beans, and green peas. You can add any veggies that you prefer. This is also a great way to use all the leftover veggies in your fridge. You can skip the veggies and make the pulao with a more prominent mint flavor.
- Oil – Use any cooking oil of your choice. For a richer taste, make this pulao recipe in ghee.
- Others – You will also need red onions, tomatoes, and salt.
You can also add brown mustard seeds, curry leaves, chana dal, and white urad dal to the tempering. Add a splash of lime juice or lemon juice for a tangy flavor.
Common Mistakes To Avoid When Making Pudina Rice
After personally trying this recipe, I am listing some common mistakes you can make when making this dish and the fixes.
| Problem | Common Mistake | Quick Fix |
| Rice turns mushy or sticky | Overcooking rice, too much water, mixing hot rice | Use aged rice, rice: water ratio 1:¾ (Instant Pot), 1:1.5 (pressure cooker), or 1:1.5 (pot); cool rice completely before mixing |
| Raw mint taste | Adding mint paste directly | Always sauté mint paste until the raw smell disappears |
| Bitter taste | Too much mint, thick stems, over-blending | Use tender leaves; ratio 1 cup mint: ½ cup coriander, blend briefly |
| Dull green or brown color | Cooking the mint paste on very high heat | Don’t cook the mint paste on very high heat |
| Bland flavor | Skipping whole spices, under-seasoned masala | Use cloves, black peppercorns; season the masala well |
| Mint flavor missing | Too many veggies, excess ginger-garlic | Keep veggies minimal; limit the quantity of ginger-garlic |
| Rice breaks while mixing | Vigorous stirring, mixing hot rice | Fold gently with a spatula; mix only after the rice cools |
How To Make Mint Rice
Soak The Rice
Step 1: Wash 1 cup of short-grain rice 2-3 times with water until the water runs clear. Soak it in 3-4 cups of water, then set it aside.
Make Mint Coconut Paste
Step 2: Add the following ingredients to a blender.
- 1 cup fresh mint leaves (packed)
- ½ cup cilantro (packed)
- ½ cup chopped red onions
- 1-inch piece of ginger (chopped)
- 1-2 whole garlic cloves (peeled)
- 2 teaspoon chopped green chilies
- ¼ cup grated fresh coconut
Step 3: Add 2 tablespoon of water and blend to make a fine paste. Set aside.
Do not add more water while blending, as this will result in a mushy final rice dish. Scrape the sides of the blender a few times when blending. I like to use a silicone spatula to scrape the sides.
Make The Pudina Rice
In A Pan Over The Stovetop
Step 4: Heat 3 tablespoon oil in a pan over medium-high heat. When the oil is hot, add the following ingredients and fry for 1-2 minutes, stirring frequently, until the cashew nuts turn slightly brown.
- ½ teaspoon cumin seeds
- 2- 3 whole cloves
- 4-5 whole black peppercorns
- 8-10 whole cashew nuts
Step 5: Add ½ cup of sliced red onions and cook until golden brown, stirring frequently.
Step 6: Add ¼ cup chopped tomatoes and cook for a minute.
Step 7: Now add the mint coconut paste and cook for 1 minute.
Step 8: Add the following veggies and cook for 2-3 minutes. Cooking the mint paste will remove its raw taste.
- ¼ cup peeled and cubed potatoes (½ inch cubes)
- ¼ cup cubed carrots (½ inch cubes)
- ¼ cup chopped green beans (½ inch pieces)
- ¼ cup green peas
Step 9: Drain the rice, then add it to the pot with 1 and ½ cups of water and 1 teaspoon of salt. Stir gently.
Tip – I add the water to the blender jar where we made the masala paste, blend it once to mix the paste with the water, and then add the water to the pan. This way, all the paste sticking to the sides of the blender is also used.
Step 10: Reduce the heat to low. Cover the pot with a tight-fitting lid. Cook undisturbed until the rice is tender and all the water has been absorbed (20-25 minutes).
Step 11: Remove the pan from the heat and let the pudina rice rest for 5 minutes. Open the lid and gently fluff the rice with a fork. Serve hot!
In An Instant Pot
- To make instant pot pudina rice, follow the steps mentioned here.
- Press the SAUTE button of the Instant Pot and follow the recipe until the rice is added to the pot.
- Add ¾ cup of water and 1 teaspoon of salt, and stir gently. The amount of water needed to make this pulao in an Instant Pot is less than that for a traditional pressure cooker or a stovetop pan, so keep that in mind.
- Close the lid and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 6 minutes on high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes. Then, manually release the remaining pressure and open the lid.
- Fluff the mint rice and serve!
Variations
- Cook the mint rice in thin coconut milk instead of water for a richer, more pronounced coconut flavor.
- You can add tofu, cooked chickpeas, or paneer to the pudina rice recipe.
- Add some fried or grilled chicken to make chicken pudina rice.
- Make it without onion and garlic.
Pro Tips By Neha
To properly wash the mint and coriander, soak them in a salt-and-vinegar solution for 10 minutes. Then rinse well and drain. This helps remove any leaf residue.
Add 2-3 ice cubes instead of water when making the mint paste. It will ensure the green color remains vibrant by preventing heat-induced oxidation.
You can add 1 teaspoon of lime juice to the recipe along with water. Lime juice not only elevates the taste but also acts as a color fixative.
The water-to-rice ratio is slightly lower in this pudina rice recipe because the mint paste contains some water, and the vegetables also release water when cooked.
Use only the tender mint leaves; discard the stems. You can use the coriander stems, though.
Pudina Rice FAQs
To make this rice dish in a traditional Indian-style pressure cooker, follow the recipe until you add the rice and water. Add 1 and ½ cups of water for 1 cup of rice. Then close the lid of the cooker and pressure cook on high heat for 2 whistles. Remove the cooker from the heat and let the pressure release naturally. Open the lid and fluff the ready rice.
It is best to use fresh mint to make this mint-flavored rice, but if it is unavailable, you can use mint powder as an alternative. Use 2 tablespoon powder for 1 cup of rice.
Yes, you can. You can use cooked and cooled white rice or brown rice. This variation is a great way to use leftover rice. Even cooked quinoa or couscous can be used as a substitute for rice.
Cook the rice as directed and let it cool completely.
Make the green paste as mentioned in the recipe card.
Now, heat oil in a pan and follow the recipe until the veggies are added. Then add the cooked rice and salt to the pan, tossing well to coat the rice with the masala. Cook for a minute and serve.
Leftover pudina pulao can be stored in an airtight container in the refrigerator for 4-5 days. Reheat in a microwave until nicely warm before serving again.
You can also reheat it in a pan over the stovetop. Sprinkle some water over the pulao and cover it with a lid. Heat on low heat until it is nicely warm. Stir a few times while reheating to ensure even heating.
Serving Suggestions
Serve Pudina Rice hot with cooling sides that balance its fresh, minty flavor. A bowl of raita, such as cucumber raita, boondi raita, or plain yogurt, works beautifully.
You can also pair it with kachumber salad, lemon wedges, and roasted papad for crunch.
For a more filling meal, serve it alongside dal, paneer curry, or grilled chicken.
Pickles like mango or lime pickle add a spicy, tangy kick that complements the aromatic rice perfectly.
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Pudina Rice Recipe (Fragrant South Indian Mint Pulao)
Ingredients
For The Mint Coconut Paste
- 1 cup fresh mint leaves (packed)
- ½ cup cilantro (fresh coriander leaves) (packed)
- ½ cup chopped red onions
- 1 inch piece of ginger (chopped)
- 1-2 whole garlic cloves (peeled)
- 2 teaspoons chopped green chilies
- ¼ cup grated fresh coconut
For The Pulao
- 1 cup aged, short-grain white rice (I used sona masuri)
- 3 tablespoons oil
- ½ teaspoon cumin seeds
- 2-3 cloves (laung)
- 4-5 whole black peppercorns (kali mirch)
- 8-10 whole cashew nuts
- ½ cup sliced red onions
- ¼ cup chopped tomatoes
- ¼ cup peeled and cubed potatoes (½ inch cubes)
- ¼ cup cubed carrots (½inch cubes)
- ¼ cup chopped green beans (½ inch pieces)
- ¼ cup green peas (fresh or frozen)
- 1 teaspoon salt (or to taste)
Instructions
Soak The Rice
- Wash rice 2-3 times with water until the water runs clear. Soak it in 3-4 cups of water and set aside.
Make Mint Coconut Paste
- Add mint leaves, cilantro, onions, ginger, garlic, chilies, and coconut, to a blender.
- Add 2 tablespoon water and blend to make a smooth paste. Set aside. Scrape the sides of the blender a few times when blending. I like to use a silicone spatula to scrape the sides.
- Do not add more water while blending otherwise, the final rice dish will turn out mushy.
Make The Pulao
In A Pan Over The Stovetop
- Heat oil in a pan over medium-high heat.
- When the oil is hot, add cumin seeds, cloves, black peppercorns, and, cashew nuts and fry for 1-2 minutes until the cashew nuts turn slightly browned, stirring frequently.
- Add onions and cook until they turn golden brown, stirring frequently.
- Add tomatoes and cook for a minute.
- Now add the mint coconut paste and cook for 1 minute.
- Add potatoes, carrots, beans, and peas, and cook for 2-3 minutes.
- Drain the rice and add it to the pot along with 1 and ½ cups of water and salt, and stir gently. I add water to the blender jar in which we made the masala paste, blend it once to mix all the paste with the water, and then add the water to the pan. This way, all the paste sticking to the sides of the blender is also used.
- Reduce the heat to low.
- Cover the pot with a tight-fitting lid. Cook undisturbed until the rice is tender and all the water has been absorbed (20-25 minutes).
- Remove the pan from the heat and let the rice rest for 5 minutes. Open the lid and fluff the rice gently using a fork. Serve hot!
In An Instant Pot
- Press the SAUTE button of the instant pot and follow the recipe until adding rice to the pot.
- Add ¾ cup of water and salt and stir gently.
- Close the lid and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 6 minutes on high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid.
- Fluff the rice and serve!