2 ways to make pudina rice with fresh mint leaves and spices. This refreshing dish is easy to make and tastes delicious on its own or serve with raita or a curry of choice.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian

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)
  • 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))

Method

Preparation

  1. Wash rice and soak it for about 15 minutes, until you pluck and prepare the mint and coriander leaves.
  2. Pluck and wash mint leaves (no stalks) and coriander leaves (can include tender stalks) in plenty of water, a few times. Remove and place them in a colander, shake off to drain as much water as possible.
  3. Grind mint, coriander, green chilies, ginger, garlic, coconut or onion to a smooth paste without adding water.

How to Make Pudina Rice

  1. Heat a pan with ghee or oil and add all the whole spices - bay leaf, star anise, mace, cumin seeds, cloves, cinnamon and green caradamoms.
  2. As soon they begin to sizzle, add the ground paste and saute on a medium flame for about 3 to 4 minutes, until aromatic & the raw smell is gone. If using mix veggies (optional), you may add them and saute for another 2 mins.
  3. Pour water and add salt. Stir and taste test to check salt, it should be slightly salty. Drain the water from the rice completely and add it here. Mix well.
  4. Pot Method (no cooker) - Bring the water to a rolling boil, reduce to medium low and cover the pan. Cook until the water is absorbed completely and the rice is perfectly cooked.
  5. Stovetop Pressure Cooker - Cover the cooker and cook on a medium heat for 1 whistle if using basmati rice or 2 whistles if using short rice like masuri. When the pressure drops, open the lid.
  6. Instant Pot - Perform all the steps on saute mode, pressure cook for 5 mins if using aged basmati rice. If using aged short rice (like masuri/ ponni) cook for 9 mins. Quick release pressure if using basmati, wait for natural release if using short rice.
  7. You will see a layer of the mint mixture on top, pour lemon juice all over and fluff up gently.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.