sujitha easy cooking

Mint Pulao/Pudina Rice/புதினா சாதம்

By sujithaeasycooking

Rice Bowl

Mint Pulao2Mint pulao, also known as pudina rice, is a flavorful and aromatic rice dish infused with the refreshing taste of mint leaves. Mint pulao is a refreshing and aromatic dish that can be enjoyed on its own or paired with a variety of vegetarian or non-vegetarian sides.

Mint pulao

The vibrant green color of mint leaves imparts a beautiful green hue to the rice, enhancing its visual appeal. This makes mint pulao an attractive and appetising dish

Mint pulao pairs well with a wide range of side dishes, both vegetarian and non-vegetarian. It can be served with yogurt-based raita, spicy gravies, or grilled meats, providing a versatile accompaniment to different main courses.

Mint pulao is relatively easy to prepare, making it accessible to home cooks with varying levels of expertise. The prominent use of fresh mint leaves gives the pulao a refreshing and invigorating flavor. Mint adds a cool and aromatic touch, making the dish stand out with its unique taste.

Table Of Contents

  1. About the Ingredients for Mint pulao
  2. Step by step instruction for Mint Pulao
  3. PIN

About the Ingredients for Mint pulao

  1. Basmati Rice: Long-grain basmati rice is commonly used for pulao due to its fragrant aroma and ability to remain separate when cooked.
  2. Mint Leaves: Fresh mint leaves are a key ingredient that gives the pulao its refreshing flavor. Mint is finely chopped or blended into a paste for even distribution throughout the dish.
  3. Coriander Leaves: Fresh coriander leaves (cilantro) complement the mint and add a citrusy and herbal note to the pulao. They are finely chopped or blended along with mint.
  4. Onion: Thinly sliced onions are often used to provide a sweet and savory base flavor to the dish. They are usually sautéed until golden brown as part of the tempering process.
  5. Green Chilies: Chopped green chilies add a hint of spiciness to the pulao. The amount can be adjusted based on personal spice preferences.
  6. Ginger and Garlic: Freshly grated ginger and minced garlic contribute to the aromatic base of the pulao. They are typically added during the tempering process.
  7. Yogurt (Optional): Some recipes include yogurt to enhance the creaminess of the pulao. It can be added along with mint paste or during the cooking process.
  8. Nuts/Coconut (Optional): Cashews , almonds or nuts  may be added to provide a crunchy texture and nutty flavor. They are often included during the tempering process.
  9. Ghee or Oil: Ghee (clarified butter) or vegetable oil is used for tempering and cooking the pulao. Ghee adds richness to the dish, while oil is a suitable vegetarian option.
  10. Cumin Seeds: Cumin seeds are commonly used for tempering, providing a warm and earthy flavor to the pulao.
  11. Turmeric Powder: Turmeric powder adds a mild golden color to the rice and provides a subtle earthy flavor.
  12. Salt: Salt is added to taste and enhances the overall flavor of the pulao.
  13. Water: Water is used for cooking the rice. The ratio of water to rice depends on the specific type of rice used and the desired texture of the pulao.

Step by step instruction for Mint Pulao

 Method

1. Wash and clean the mint leaves and Coriander leaves, Take all the to Grind..

Screen Shot 2014 11 18 at 9 44 50 AM
 2. Grind all the ingredients to a smooth paste ..
Screen Shot 2014 11 18 at 9 45 22 AM
 3. Heat  pressure pan with oil/Ghee, temper with Bay Leaf, Saute the sliced onion till they turns pink..Add the Grounded paste and saute them well .
Screen Shot 2014 11 18 at 9 45 41 AM
 4. Saute till the raw smell goes away it take 5-8 mins in medium flame, Now add the Soaked Rice to the Pan.. (Soak only for 10 mins).
Screen Shot 2014 11 18 at 9 45 59 AM
 5. Add 2 cups of water & add salt to the pressure pan,(I used one cup of rice, so 2 cups water is good enough to cook the basmati rice) Pressure cook it for 2 whistles, flip them with Forks and serve hot..
Screen Shot 2014 11 18 at 9 46 18 AM

Notes

  • Adding tomato is an Optional one.. You can chop them finally and fry them along with the onion too.. 
  • Soak the Rice for 10 mins, if you wish fry them in the ghee and set them aside.. 
  • Adding Chopped mint leaves also optional, i didn’t do here, if you want you use
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