Pudina Rice (Mint Rice)

4.25 from 4 votes

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.

If you like this pudina rice, then try a few more of my favorite South Indian rice recipes: Curd Rice, South Indian Lemon Rice, Ellu Sadam, and Palak Rice.

Pudina rice served in a bowl.
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I grow a lot of my own herbs and vegetables, and mint is growing wild these days. It gives me such pleasure to harvest fresh produce and use it in the kitchen. So today, I made my Mint Chutney and this Mint Pulao for lunch. I’m unsure if it was because of the freshest mint, but the pulao tastes exceptional.

About Pudina Rice

Pudina is mint in Hindi.

Pudina Rice (Mint Rice, 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, healthy, 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 simple lunch or dinner with any curry, raita, pickle, or papad, or pack it in the lunch box.

This 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 chili peppers 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 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 in ghee.

Others – You will also need red onions, tomatoes, and salt.

How To Make Pudina 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
Paste ingredients added to a blender.

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

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

Smooth paste made.

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.

Soaked rice.

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.

Onions added to the pan.

Add ¼ cup chopped tomatoes and cook for a minute.

Tomatoes added to the pan.

Add the mint coconut paste and cook for 1 minute.

Mint coconut paste added to the pan.

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
Vegetables added to the pan.

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).

Pan covered with a lid.

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!

Ready pudina rice fluffed with a fork.

In An Instant Pot

Press the SAUTE button of the instant pot and follow the recipe until the rice is in 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 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 not available, use mint powder instead. Use 1 tablespoon powder for 1 cup of rice.

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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).
4.25 from 4 votes

Pudina Rice Recipe (Mint Rice, Pudina Pulao)

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.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4 people

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)
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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.
  • 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.
    • 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.
    • 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!

    Notes

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

    Nutrition

    Calories: 385kcal, Carbohydrates: 51g, Protein: 6g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Sodium: 637mg, Potassium: 387mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1967IU, Vitamin C: 18mg, Calcium: 75mg, Iron: 2mg
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    4.25 from 4 votes (4 ratings without comment)

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