Pudina Pulao Mint Pulao

Transport your taste buds to a world of fragrant flavor with this Pudina Pulao, or Mint Pulao, a quick and aromatic rice dish infused with the vibrant freshness of mint and coriander. Perfect for busy weeknights or festive gatherings, this recipe combines fluffy basmati rice with a green herb paste made from fresh mint leaves, coriander, green chilies, garlic, and ginger. Whole spices like cumin, cloves, and cinnamon layer in warmth, while a splash of lemon juice adds a zesty finish. Garnish with toasted cashews for a delightful crunch and serve it alongside yogurt or raita for a complete, comforting meal. Easy to make in just under 35 minutes, this pudina pulao is a wholesome, gluten-free option that showcases the magic of simple ingredients elevated by bold flavors.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 2 cups Water
• 1 cup Fresh mint leaves (pudina)
• 0.5 cup Fresh coriander leaves
• 2 units Green chilies
• 1 inch Ginger
• 4 cloves Garlic
• 2 tablespoons Oil or ghee
• 1 teaspoon Cumin seeds
• 1 unit Bay leaf
• 4 units Cloves
• 1 inch Cinnamon stick
• 1 unit Onion, thinly sliced
• 1 teaspoon Salt
• 1 tablespoon Lemon juice
• 10 units Cashews (optional)

Directions

Step 1

Wash the basmati rice thoroughly under running water until the water runs clear. Soak the rice in enough water for 20–30 minutes. Then, drain and set aside.

Step 2

In a blender, add fresh mint leaves, coriander leaves, green chilies, ginger, and garlic. Blend into a smooth paste, adding a small amount of water if needed. Set aside.

Step 3

In a deep pan or pressure cooker, heat the oil or ghee over medium heat.

Step 4

Add cumin seeds, bay leaf, cloves, and the cinnamon stick. Sauté for a few seconds until aromatic.

Step 5

Add the sliced onion and sauté until it turns golden brown.

Step 6

Stir in the prepared mint paste and cook for 2–3 minutes until the raw aroma disappears.

Step 7

Add the soaked and drained basmati rice to the pan. Gently mix to coat the rice with the mint mixture.

Step 8

Pour in the water and add salt. Stir gently and bring it to a boil.

Step 9

Reduce the heat to low, cover, and cook for 12–15 minutes, or until the rice is cooked and the water is fully absorbed. (If using a pressure cooker, cook for 1 whistle on medium heat and allow the pressure to release naturally.)

Step 10

Once the rice is cooked, fluff it gently with a fork.

Step 11

Sprinkle the lemon juice over the rice for a bright, fresh flavor.

Step 12

Optional: Lightly toast the cashews in a skillet with a teaspoon of ghee and garnish the pulao with them.

Step 13

Serve hot with yogurt, raita, or a side of your choice.

Nutrition Facts

Serving size	(1335.3g)

Amount per serving	% Daily Value*
Calories	849.9

Total Fat 39.5g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2552.3mg	0%
Total Carbohydrate 111.3g	0%
Dietary Fiber 29.8g	0%
Total Sugars 13.2g
Protein 25.0g	0%

Vitamin D 0IU	0%
Calcium 798.9mg	0%
Iron 40.0mg	0%
Potassium 2563.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 11.1%

Carbs: 49.4%