Pudina Rice (Mint Rice Pulao)

Ingredients

• 1 cup rice (uncooked, read notes)
• ¾ cup mint leaves (pudina, loosely measured)
• ¼ cup coriander leaves (optional)
• 1 to 2 green chilies
• ¾ inch ginger (peeled or use paste)
• 2 medium garlic pods
• ⅓ cup grated raw coconut (or ¼ cup chopped or ⅓ cup yellow onion cubed)
• ⅓ teaspoon sea salt (more if needed)
• 1½ to 2 tablespoon Oil or ghee as needed
• 1¼ to 2 cups water (adjust to rice variety & cooking method, read notes)
• 1 tablespoon lemon juice (optional)
• 1 cup mix veggies (optional) carrots, peas, potatoes, beans

Whole Spices (see notes for 2x & 3x)

• 1 small bay leaf / tej patta
• 1 star anise /chakri phool
• ⅓ teaspoon cumin seeds or shahi jeera
• 3 to 4 cloves /laung
• 1 inch cinnamon /dalchini
• 2 to 3 green cardamoms /elaichi
• 1 small strand mace /javitri (optional)

Steps

Preparation

1. Wash the rice and leave it to soak for about 15 minutes while you pluck and prepare the mint and coriander leaves.
2. Pluck the mint leaves without their stalks; the coriander may include tender stalks. Wash both a few times in plenty of water, then lift them into a colander and shake away as much water as possible.
3. Make a smooth paste by grinding the mint, coriander, green chilies, ginger, garlic and coconut or onion, without adding any water.

How to Make Pudina Rice

1. Heat ghee or oil in a pan and put in all the whole spices: bay leaf, star anise, mace, cumin seeds, cloves, cinnamon and green cardamoms.
2. When the spices start sizzling, sauté the ground paste over a medium flame for about 3 to 4 minutes, until fragrant and free of its raw smell. If you are using the optional mixed vegetables, add them and sauté for another 2 mins.
3. Pour in the water and add salt, then stir and taste; it should be slightly salty. Drain the rice completely, add it to the pan and mix thoroughly.
4. For the pot method without a cooker, bring the water to a rolling boil. Lower the heat to medium low, cover the pan and cook until all the water is absorbed and the rice is perfectly cooked.
5. For a stovetop pressure cooker, cover and cook over medium heat for 1 whistle with basmati rice, or 2 whistles with short rice such as masuri. Open the lid after the pressure drops.
6. For the Instant Pot, carry out all the steps on saute mode, then pressure cook for 5 mins with aged basmati rice. Cook aged short rice such as masuri/ponni for 9 mins. Release the pressure quickly for basmati; let it release naturally for short rice.
7. A layer of the mint mixture will be visible on top. Pour the lemon juice over the whole surface and gently fluff the rice.