Pudina Rice Recipe (Mint Rice)
Pudina Rice (also known as Mint Rice or Pudina Pulao) is a delicious one-pot South Indian dish made with rice, fresh mint leaves, a variety of vegetables, and a few spices. Serve it with a raita for a comforting meal.
If you like this easy pudina rice recipe, then try a few more of my favorite South Indian rice recipes: Curd Rice, South Indian Lemon Rice, Ellu Sadam, and Palak Rice.
A Quick Look At This Pudina Rice Recipe
- Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
- Serves: 4
- Course: Main Course or Lunchbox
- Cuisine: Indian
- Skill Level: Easy
- Diet: Vegetarian, Vegan, Gluten-Free
- Equipment: Blender, Pan, or Pressure Cooker
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Why You’ll Love This Family Favorite Recipe!
- Bursting with fresh mint flavor and gentle spice for a refreshing twist on regular rice.
- Quick and easy — ready in under 35 minutes, perfect for busy weekdays.
- Made with simple pantry staples and minimal oil.
- Versatile — pairs beautifully with raita, dal, or any curry.
Table of Contents
We are back from a quick trip to Ooty, and after eating out for the last four days, I wanted something simple and comforting for today’s lunch. I made South Indian-style Pudina Pulao, which is very easy to prepare and tastes heavenly when served with a simple raita.
About Pudina Rice
Pudina is mint in Hindi.
Pudina Rice (also known as Mint Pulao, Pudina Sadam, or Pudina Pulao) is a fragrant South Indian dish in which rice is cooked with a mint and coconut paste, along with vegetables and whole spices.
This one-pot recipe is flavorsome and comes together in just 30 minutes. Just like my other mint recipes, such as Mint Chutney, Mint Chai, and Mint Cooler, this Mint Rice is also loved by all in my family.
This simple and wholesome rice dish is loaded with vegetables, making it a perfect meal for your family. If you want to let the mint flavor shine even more, skip adding the veggies, as their addition slightly alters the taste.
Serve this vegan and gluten-free pudina rice for a quick lunch or dinner with any curry, raita, pickle, or papad, or pack it in the lunch box.
This mint rice recipe can be made in a pan over the stovetop or in an Instant Pot.
Ingredients
For The Mint Coconut Paste – You will need fresh mint leaves, cilantro (fresh coriander leaves), red onions, green chilies, fresh ginger, garlic, fresh coconut, and water to make the paste.
Adjust the amount of green chilies to suit your desired level of spiciness.
For the best taste, use fresh coconut. If you don’t have fresh coconut, you can use desiccated coconut as an alternative. To save time, buy freshly grated coconut. You will find it in the refrigerator section of grocery stores.
Rice – This mint and coconut rice dish tastes good with any variety of rice. Since South Indians traditionally use short-grain Sona Masuri rice, I also made it using that, but feel free to use any rice you have handy.
Whole Spices – Adding whole spices such as cumin seeds, cloves (laung), and black peppercorns (kali mirch) gives the dish a nice aroma and flavor.
Cashew Nuts – They are rich in protein and have 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 some brown mustard seeds, curry leaves, chana dal, and white urad dal while tempering. Add a splash of lime juice or lemon juice for a tangy flavor.
How To Make Mint Rice
Make Mint Coconut Paste
Step 1: Add the following ingredients to a blender.
- 1 cup mint leaves (packed)
- 2 tablespoon cilantro (packed)
- ½ cup chopped red onions
- 1-inch piece of ginger (chopped)
- 5-6 whole garlic cloves (peeled)
- 2 teaspoon chopped green chilies
- ¼ cup grated fresh coconut
Step 2: 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 Pulao
In A Pan Over The Stovetop
Step 3: Wash 1 cup of white rice 2-3 times with water until the water runs clear. Soak it in 3-4 cups of water and set aside.
Step 4: Heat 4 tablespoon oil in a pan over medium-high heat.
Step 5: 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 cloves
- 4-5 whole black peppercorns
- 8-10 whole cashew nuts
Step 6: Add ½ cup sliced red onions and cook until they turn golden brown, stirring frequently.
Step 7: Add ¼ cup chopped tomatoes and cook for a minute.
Step 8: Now add the mint coconut paste and cook for 1 minute.
Step 9: 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 10: Drain the rice and add it to the pot, along with 1 ½ cups of water and 1 teaspoon of salt. Stir gently.
Tip – 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.
Step 11: Reduce the heat to low.
Step 12: 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 13: 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 1 cup of water and 1 teaspoon of salt, and stir gently. The quantity of water used to make this pulao in an Instant Pot is less than that used when made in a traditional pressure cooker or on the stovetop in a 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!
Pro Tips By Neha
- Cook the mint rice in thin coconut milk instead of water for a richer, more pronounced coconut flavor.
- Do not overcook the masala paste; otherwise, it will turn dark.
- Add tofu, cooked chickpeas, or paneer to the pudina rice recipe to increase the protein content.
- Add some fried or grilled chicken to make chicken pudina rice.
Pudina Rice FAQs
To make this rice dish in a traditional Indian-style pressure cooker, follow the recipe until rice and water are added. 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 1 tablespoon powder for 1 cup of rice.
Yes, you can. You can use cooked and cooled white rice or brown rice. Even cooked quinoa or couscous can be used as a substitute for rice. This variation is a great way to use leftover rice.
Cook the rice as per the directions 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 and toss 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.
Other Popular Indian Rice Recipes We Recommend
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Pudina Rice Recipe (Mint Rice, Pudina Pulao)
Ingredients
For The Mint Coconut Paste
- 1 cup fresh mint leaves (packed)
- 2 tablespoons cilantro (fresh coriander leaves) (packed)
- ½ cup chopped onions
- 1 inch piece of ginger (chopped)
- 5-6 whole garlic cloves (peeled)
- 2 teaspoons chopped green chilies
- ¼ cup grated fresh coconut
For The Pulao
- 1 cup short-grain white rice (I used sona masuri)
- 4 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
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
- Wash rice 2-3 times with water until the water runs clear. Soak it in 3-4 cups of water and set aside.
- 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 1 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!
This rice recipe comes out really delicious. Do give it a try!