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Mint Rice (Pulav) | Pudina Rice

Bright, refreshing and a very fragrant rice dish. Perfect lunch box recipe.

Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 persons
Author Nisha

Ingredients

  • 1 cup  basmati rice (or any long grain rice)
  • 1 tablespoon  sesame oil (or any cooking oil)
  • 1 teaspoon mustard seeds (kadugu)
  • 2 red chillies
  • 3-4 curry leaves chopped
  • 1 teaspoon  husked split black gram (urad dhal)
  • 2 tablespoon  roasted peanuts

For Grinding

  • 1 cup  loosely packed mint leaves
  • ¼ cup  loosely packed coriander leaves refer notes 2
  • 1  green chillies
  • 3 tablespoon   grated coconut
  • 2 garlic pods
  • ½ inch piece ginger

Instructions

  1. Cook Rice with twice the amount of water. Allow it to cool in a wide vessel; drizzle little oil on top of it (1).

    Roast the peanuts if you have the unroasted variety. 

  2. In a mixer, add all the ingredients mentioned under "for grinding". Grind it coarsely by sprinkling little water at a time. It need not be a smooth paste.

  3. Heat oil in a pan. Add the mustard seeds once they crackle, add the curry leaves, red chillies and urad dhal.

  4. Once the urad dahl starts browning, add the ground paste and sauté until the raw smell goes off for about 5-6 minutes.

  5. Then add the cooked and cooled rice. Mix it well and turn off the flame. Adjust the salt if needed. Serve it with papad, raita or any veggie side dish. 

Recipe Notes

  1. Generally while preparing rice varieties we cook the plain rice and cool it completely. We also add little oil and mix it. This helps in achieving a non-sticky separate grain rice.
  2. Instead of only mint leaves, you can also combine coriander and curry leaves in equal amounts while grinding. This will yield a different taste.
  3. Generally, in this rice preparation onions are not added. But if you want it like a pulav you can very well add onions as well as cumin seeds.