Pudina Rice Recipe (Mint Rice)
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Pudina Rice (Mint Rice, Pudina Sadam) – The fragrant South Indian rice dish that turns a handful of fresh mint into something magical, fluffy, vibrant, and lunchbox-ready.
Table of Contents
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 already made Mint Cooler, Mint Chutney, and Mint Chai a few days back, and this time I decided to make this flavorful Mint Rice.
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 this dish in two ways. The first is the one-pot method: you make a pudina paste and cook it with raw rice. The second method is similar to how you make Ellu Sadam or Lemon Rice: you cook the rice first, then fry it with mint paste.
You can make it in a pot over the stove, a stovetop pressure cooker, or an Instant Pot.
I have mentioned all the methods in the post below. I like to serve it with a cooling raita and papad for a comforting meal, or pack it in lunchboxes/tiffins and make your regular lunchbox feel special.
Choose whichever method you like: with veggies for a full meal or plain for a strong, minty bite; it will taste great either way.
What Is Pudina Rice?
Pudina rice (also called mint pulao, pudina pulao, or pudina sadam) is a fragrant one-pot South Indian rice dish.
Pudina is the Hindi word for fresh mint leaves. You blend mint with coriander, green chili, ginger, garlic, and coconut into a vibrant paste, cook it in tempered ghee with whole spices, then simmer basmati rice right in that aromatic base. The result is fluffy, herby, deeply satisfying rice with a naturally cooling quality, all in under 35 minutes.
Ingredients
For The Mint Coconut Paste
- Fresh mint leaves (pudina) are the star ingredient of this pudina sadam recipe.
- 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 or Seeraga Samba (Jeera Samba rice), I also made it with sona masuri. 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. Newly harvested rice releases too much starch and becomes mushy.
- 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 rice with a more prominent mint flavor.
- Oil – Use any cooking oil of your choice. For a richer taste, make this mint rice recipe in ghee.
- Others – You will also need red onions, tomatoes, and salt.
You can also add black mustard seeds, curry leaves, chana dal, and white urad dal to the tempering.
Common Mistakes To Avoid When Making Pudina Rice
After trying this recipe multiple times, 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, soaked drained rice: water ratio 1:0.75 (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 | Cook the mint paste on low or medium 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 (Method 1)
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. Rinsing and soaking the rice removes excess surface starch, resulting in fluffy, separate grains when cooked.
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 until a fine paste forms. Scrape the sides of the blender a few times when blending. I like to use a silicone spatula to scrape the sides. Set aside.
Do not add more water while blending, as this will result in a mushy final rice dish.
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
These whole spices infuse the fat with a warm, complex flavor that coats every grain of rice.
Step 5: Add ½ cup of sliced red onions and cook until golden brown, stirring frequently. Don’t rush this step. Golden fried onions add natural sweetness and depth that separates great pudina rice from average pudina rice.
Step 6: Add ¼ cup chopped tomatoes and cook for a minute.
Step 7: Reduce the heat to low. Now add the mint-coconut paste and cook for 1 minute, or until the raw smell is gone.
Do not turn up the heat here; high heat kills the vibrant green color.
Step 8: Add the following veggies and cook for 2-3 minutes.
- 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. Taste the water; it should be pleasantly salty. If not, add more salt.
I add the water to the blender jar where we made the masala paste, blend it once to incorporate the paste into the water, and then pour the water into the pan. This way, all the paste sticking to the sides of the blender is also used.
Step 10: 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. This steam-rest is the secret to fully cooked, fluffy rice. Open the lid and gently fluff the rice with a fork. Serve hot!
In An Instant Pot
- 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 rice 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!
In A Traditional Stovetop Pressure Cooker
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.
How To Make Pudina Rice (Method 2)
This variation is a great way to use leftover rice.
- Cook the rice 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. Add ¼ cup of water. Cover the pan and cook until the veggies are cooked. Do not overcook. The veggies must have a bite.
- Remove the cover and cook until all the remaining liquid evaporates.
- 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.
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. This is the Brahmin-like approach.
- Make lemon pudina rice by adding 2 tablespoon fresh lemon juice to the ready rice.
- Skip the coconut from the paste. The rice becomes more herb-forward. Ideal if you want a lighter, crisper mint flavor.
- Make the pudina rice using method 2 and replace rice with cooked brown rice, quinoa, couscous, foxtail millet (thinai), or kodo millet for a variation that keeps all the same flavor punch.
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 as they cook.
Use only the tender mint leaves; discard the stems. You can use the coriander stems, though.
Pudina Sadam FAQs
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.
The most common cause is cooking the mint paste on high heat. High temperatures oxidize chlorophyll, the green pigment in mint, turning it a dull brownish-green. Always sauté the paste on medium or low heat, and only until the raw garlic and mint smell disappear (about 2-3 minutes). Don’t overcook.
Yes, you can. Make the paste and freeze it in freezer-safe containers for upto 2 months. Thaw and use to make this recipe.
Leftover pudina rice 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 rice 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.
You can also freeze it in portion-sized containers for up to 1 month. Thaw overnight in the fridge, then reheat.
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. Instead of plain roasted papad, you can make masala papad as a crunchy side.
For a more filling meal, serve it alongside a 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 (Mint Rice)
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 Rice
- 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.
Make The Pudina Rice
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.
- Reduce the heat to low. 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.
- 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!