Pudina Rice (Mint Rice)

Name: Pudina Rice Recipe (Mint Rice, Pudina Pulao)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 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; 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)

By Neha Mathur

4.25 from 4 votes

on Jan 06, 2025, Updated Mar 31, 2025

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Pudina Rice (Mint Rice, Pudina Pulao) is a delicious one-pot South Indian dish made using rice, fresh mint leaves, veggies, and a few spices. Serve it with raita for a comforting meal (vegan, gluten-free).

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.

We are back from a quick trip to Ooty, and after eating all the meals out for the last 4 days, I wanted something very simple and comforting for today’s lunch. So I made South Indian style Pudina Pulao, which is very easy to make and tastes heavenly when served with a simple raita.

About Pudina Rice

Pudina is mint in Hindi.

Pudina Rice (Mint Pulao, Pudina Sadam, Pudina Pulao) is a fragrant South Indian dish in which rice is cooked with a mint coconut paste, vegetables, and whole spices. This one-pot recipe is flavorsome and comes together in just 30 minutes.

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 changes the taste a little bit.

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 chillies depending on how spicy you want.

For the best taste, use fresh coconut. If you do not have fresh coconut, you can use desiccated coconut. To save time, buy freshly grated coconut. You will find it in the refrigerator section of grocery stores.

Rice – This mint 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 little lime juice or lemon juice for a tangy taste.

How To Make Mint Rice

Make Mint Coconut Paste

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

Add 2 tablespoon water and blend to make a fine paste. Set aside.

Do not add more water while blending; otherwise, the final rice dish will be mushy.

Make The Pulao

In A Pan Over The Stovetop

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.

Heat 4 tablespoon oil in a pan over medium-high heat.

When the oil is hot, add the following ingredients and fry for 1-2 minutes until the cashew nuts turn slightly browned, stirring frequently.

½ teaspoon cumin seeds
2-3 cloves
4-5 whole black peppercorns
8-10 whole cashew nuts

Cumin seeds, peppercorns, cloves and cashew nuts added to hot oil in a pan.

Add ½ cup sliced red onions and cook until they turn golden brown, stirring frequently.

Add ¼ cup chopped tomatoes and cook for a minute.

Now add the mint coconut paste and cook for 1 minute.

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

Drain the rice and add it to the pot along with 1 and ½ cups of water and 1 teaspoon salt and stir gently.

Soaked rice, water and salt addd to the pan.

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

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 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. Then, manually release the remaining pressure and open the lid.

Fluff the rice and serve!

Pro Tips By Neha

Cook the rice in thin coconut milk instead of water for a richer and more prominent coconut taste.

Do not overcook the masala paste; otherwise, it will turn dark.

Make the dish protein-rich by adding tofu, cooked chickpeas, or paneer.

Add some fried or grilled chicken to make chicken pudina rice.

Frequently Asked Questions

How to make mint rice recipe in a traditional pressure cooker?

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 heat and let the pressure release naturally. Open the lid and fluff the ready rice.

Can I use mint powder to make mint rice?

It is best to use fresh mint to make this mint-flavored rice, but if it is unavailable, use mint powder instead. Use 1 tablespoon powder for 1 cup of rice.

Can I make this recipe using cooked rice?

Yes, you can. You can use cooked and cooled white rice or brown rice. Even cooked quinoa or couscous can be used in place of 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 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 minute and serve.

Storage Suggestions

This 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 heat evenly.