How to make Pudina Pulao?
Pudina Pulao Recipe / Mint Pulao recipe – This Pulao dish from flavorful Pudina leaves has been one of our weekend favorites. It is very aromatic (because of the mint) and will definitely be a hit with kids and grown-ups.
Pudina’s famous mostly for its Mint-Chutney in the Indian cooking world but it is much more than that as an ingredient. It is used in many rice based dishes as well as curries that need flavor and aroma. Many think of Pudina as an afterthought or as a garnishing ingredient but this particular Pudina Pulao makes Mint the hero.
This Pudina Pulao recipe is straightforward to make – to give it that texture Peas, Potatoes and Onions are added. But you can easily skip adding Potatoes if you want to keep it simple.
We recommend that you use Basmati Rice but you can also make it using normal rice. The other optional would be to use the South Indian Samba rice variety which also has a distinct aroma. If you’re using Basmati rice, you’ll need about 3 whistles of the Pressure cooker as against 2 whistles for the normal rice. Again this depends on how rice is cooked in your household. We prefer it to have it ‘almost’ cooked even for the normal rice variety.
On the side, serve it with a simple Raita or even plain curd. You can even add on a Khatta-Meetha mixture for making it attractive especially for kids. This Pudina Pulao is light on the stomach and will definitely call for repeat servings.
In summary, if you want a quick rice recipe Lunch or Dinner, you can definitely consider this. Again, if you don’t have access to vegetables you can just go ahead with the Mint leaves and other spices – this Pulao recipe will still be very flavorful.
Other Pulao Recipes:
Recipe for Pudina Pulao, below.
Pudina Pulao Recipe
- Pressure cooker
- 2 cups basmati rice
- 2 nos. Potatoes large
- 1 cup shelled peas
- 2 bunch Mint leaves
- 6 nos green chillies
- 1 piece ginger small
- 3 nos Onions medium
- ½ teaspoon Turmeric powder
- 4 nos. cloves
- 2 no. cardamoms
- 1 no. bay leaf
- 1 pinch Salt to taste
- 1 tablespoon Ghee to fry
- 10 nos Mint leaves
- 1 cup Boiled peas
- 10 nos. Red cherries
How to make:
- Clean and wash the rice.
- Place in a container with 2 cups of water and salt to taste.
- Wash potatoes and place in another container with 2 cups of water in it.
- Pour 2 cups of water and place the container with rice and potatoes in a pressure cooker and cook for 10 minutes.
- Remove and keep aside.
- Grind together coconut, green chilies, and ginger and turmeric powder.
- Peel and dice potatoes.
- Slice onions.
- Heat oil, add onions and sauté.
- Add cardamom, bay leaves and cloves.
- Add the ground masala paste and peas and fry till the raw flavor is lost and the peas get cooked.
- Add potatoes, rice and salt (if necessary).
- Mix well so everything is evenly blended with the rice.
- Squeeze lime juice and remove from fire.
- Garnish and serve hot with Raita.