easy pudina rice recipe | mint rice recipe | pudina pulao recipe
Recipe Snapshot
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 35 minutes
- Yield: 3 Servings
- Category: pulao
- Cuisine: Indian
Ingredients
to blend:
- fistful of mint leaves / pudina
- fistful of coriander leaves
- 3 cloves garlic
- 1 inch ginger
- 3 green chilli
- ¼ onion
- 2 tbsp coconut (fresh / desiccated)
- ¼ cup water
other ingredients:
- 1-2 tbsp ghee / clarified butter
- 1 tsp cumin seeds / jeera
- ½ tsp black pepper
- 1 bay leaf / tej patta
- 6 cloves / lavang
- 2 star anise
- 1 inch cinnamon stick / dalchini
- 10 cashews (cut half)
- ½ onion (thinly sliced)
- 1 to mato (finely chopped)
- ½ potato (cubed)
- 5 beans (chopped10 florets cauliflower / gobi)
- ¼ cup peas
- 1 carrot (chopped)
- 1 cup basmati rice (soaked 20 minutes)
- 2 cups water
- salt to taste
Method
pudina masala paste recipe:
- firstly, in a small blender take pudina and coriander leaves.
- furthermore add garlic, ginger and green chilli.
- then add few slices of onions and coconut.
- then add water and blend to smooth paste.
pressure cooking pulao recipe:
- firstly in a cooker heat ghee, add cumin seeds and other spices.
- saute them on medium flame till they turn aromatic.
- further, add cashews and saute till they turn golden brown.
- also add sliced onions and saute.
- additionally, add chopped tomatoes and saute till they turn mushy.
- furthermore add vegetables.
- further, add prepared masala paste and saute.
- then add soaked basmati rice.
- saute them gently without breaking the grains.
- then add 2 cups of water.
- further add salt to taste.
- mix well and pressure cook for 2 whistles on medium flame.
- finally, serve hot pudina pulao.
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.