Pudina Rice Recipe (Mint Rice)

What Is Pudina Rice?

Pudina rice (also known as mint pulao, pudina pulao, or pudina sadam) is a fragrant one-pot South Indian rice dish.

In Hindi, fresh mint leaves are called “pudina”. To make this delicious dish, a bright aromatic paste is made with mint, coriander, green chili, ginger, garlic, and coconut. The paste is cooked in ghee with whole spices until fragrant. Rice is added and simmered until tender, allowing the flavors to meld.

The end product is a fragrant pudina rice with light, separate grains and a fresh mint aroma and flavor. The best part is you can make it with or without vegetables, so it is pretty versatile.

There are 2 ways to prepare this dish. One way is to use a one-pot method: prepare a pudina paste and cook it with raw rice. Another way is like making ellu sadam or lemon rice, where you cook the rice and then fry it with the mint paste.

You can make mint rice on the stovetop or use a pressure cooker or an Instant Pot for quicker preparation. I list all the methods in my post.

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, along with 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 and 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 and black peppercorns, and 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 Pudina Rice (Method 1)

Soak The Rice

Step 1: Wash one cup of short grain rice until the water runs clear. Rinsing washes away the surface starch, and the ready pudina rice has separate grains and is not clumpy or sticky.

After rinsing, soak the rice in about 3–4 cups of water and leave it until needed.

Make Mint Coconut Paste

Step 2: Add the following ingredients to a blender.

• 1 cup fresh mint leaves (packed)
• ½ cup cilantro (packed)
• ¼ cup chopped red onions
• 1-inch piece of ginger (chopped)
• 1-2 whole garlic cloves (peeled)
• 2 teaspoons of chopped green chilies
• ¼ cup grated fresh coconut

Step 3: Add 2-3 tablespoon water and blend until smooth. Stop the blender once or twice to scrape down the sides with a silicone spatula. Keep the paste aside.

Make The Pudina Rice

In A Pan Over The Stovetop

Step 4: Add 3 tablespoons of oil to a pan and heat on medium-high heat. When the oil is hot, add the following ingredients to the pan 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: Now add ½ cup sliced red onions to the pan and cook until golden brown, about 6-8 minutes, stirring often.

Step 6: Add ¼ cup chopped tomatoes and cook for a minute.

Step 7: Now lower the heat to low. Add the mint coconut paste and cook for 1 minute or until the raw smell is gone.

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 and add it to the pot with 1 ½ cups water and 1 teaspoon salt. Gently fold the rice so as not to break the grains. Taste and add more salt if desired.

Step 10: Put a tight-fitting lid on the pot and simmer. Do not lift the lid till the time is up. It should take about 20 to 25 minutes for the rice to be tender and for all the water to be absorbed.

Step 11: Once the pudina rice is cooked, remove the pan from the flame. Let the rice stand for 5 minutes to let the steam finish cooking the grains and make them fluffy.

Open the lid, then gently loosen the rice with a fork. Serve warm.

In An Instant Pot

• Press the SAUTE button on the Instant Pot and continue with the recipe until you add the rice to the pot.
• Add ¾ cup water and 1 teaspoon salt, and stir gently. Remember, the amount of water required to cook this rice dish in an Instant Pot is less than you would use in a traditional pressure cooker or on the stovetop.
• Close the lid and turn the valve to the sealing position.
• Set the pot to PRESSURE COOK and select 6 minutes on HIGH.
• When the timer goes off, allow the pressure to 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 cook this rice dish in a traditional Indian pressure cooker, follow the recipe up to the point where you add the rice and water. Add 1 ½ cups of water for each cup of rice. Then cover the cooker lid and pressure cook on high heat for 2 whistles. Take the cooker off the heat and let the pressure release on its own. Remove the lid and fluff the rice.

How To Make Pudina Rice (Method 2)

This method is a great way to use leftover cooked rice. If you don’t have leftover rice, cook 1 cup of white rice and let it cool. Then use it in this method to make pudina rice.

• Make green paste as per the recipe card.
• Now heat the oil in a pan and prepare the recipe till you add the vegetables. Add water (¼ cup). Cover the pan and cook until the vegetables are cooked. Do not overcook. The veggies should have a bite.
• Take the lid off and keep cooking until all the remaining liquid has evaporated.
• Add the cooked rice and salt to the pan and toss well to coat the rice with the masala. Cook for a minute and serve.

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 even plain yogurt, works beautifully.

You can also serve it with kachumber, lemon wedges, and roasted or masala papad.

Add a dal or a creamy paneer curry for protein and richness, or grilled chicken for extra heft and savory flavor.

Serve with a side of mango or lime pickle. The aroma of the rice is enhanced by the hot-and-sour flavors.

Storage Instructions

Store the leftover pudina rice in an airtight container in the fridge for 4 to 5 days.

Heat in the microwave or on the stovetop. Add a splash of water. Cover and heat gently, stirring occasionally, to rehydrate the rice.

Transfer to freezer-safe bags or containers and freeze for up to a month. Thaw in the fridge overnight and reheat.