Mint Rice, also known as Pudina rice or pulao, is a fragrant one-pot rice recipe with the freshness of mint leaves, some kick from green chilies, garlic, ginger, and lime made in an Instant Pot Pressure Cooker or Stovetop. This is a very simple and easy rice dish, perfect for lunchboxes or weeknight dinners.
I love adding mint/pudina to my daily cooking, it not only flavors up the dish but also is refreshing. I add mint to almost all my biryani and pulao recipes.
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Pudina Rice Ingredients
You will need the following ingredients to make the mint pulao recipe at home.
- Rice: I have used white basmati rice. You may also use medium-grain sona masoori rice, and adjust the water as needed.
- Vegetables: I have used onions, green beans, and green peas.
- Oil: You can use any cooking oil. For best results, use ghee.
- Whole & Dry Spices: I used whole spices like cumin seeds, bay leaf, cinnamon, cloves, cardamom, and ground spices like turmeric powder and garam masala.
- Green Masala Paste Ingredients: Used mint leaves, coriander leaves, ginger, garlic, and green chilies.
How to Make Mint Rice/Pudina Pulao in Instant Pot
Grind together green chilies, garlic pod, ginger, coriander leaves, mint/pudina to a smooth paste with little water and keep aside.
Press SAUTE on Instant Pot. Add oil/ghee, and once it's hot, add cumin seeds. Let them crackle. Then add whole spices and saute for another 30 secs.
Next, add onions and saute till they turn translucent.
Add green beans, green peas and add blend the mint-coriander mixture, saute for 2-3 minutes till the raw smell of ginger-garlic disappears.
Finally, add salt, turmeric powder, garam masala, rinsed rice, water, and stir well.
Close the lid on the pot and turn the pressure valve to the SEALING position.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
When the instant pot beeps, let the pressure release naturally for 10 minutes, and then quickly release the pressure manually. If you do not have time, do Quick Pressure Release(QR) Manually.
Remove the lid away from you, squeeze some lime juice, and mix well.
Instant Pot Mint Rice or pudina pulao recipe is ready and serve hot with yogurt or raita.
Stovetop Pressure Cooker
Follow the same steps as the instant pot and close the lid, place a whistle and cook for two whistles on medium flame. The pressure cooker pudina pulao is ready.
What to Serve with Mint/Pudina Rice?
Mint Rice tastes great on its own with a side of mango pickle, papad, kachumber salad, and raita (like boondi raita, onion tomato raita, or cucumber raita).
Storage Suggestions
Store: Leftover mint pulao will keep well in the fridge for up to 2 days. Let it cool completely, and then store it in an airtight container.
Reheat: Sprinkle some water and reheat the pudina peas pulao in the microwave or stovetop until it warms through.
Tips & Variations
- Vegetables: You can use any vegetables of your choice, like carrot, capsicum, potato, cauliflower, etc.
- Fresh Herbs: Use fresh coriander leaves and mint to make the masala paste.
- Protein: You can add paneer or boiled chickpeas for extra protein.
- Mint Rice with Coconut Milk: You can make this mint pulao by substituting water with thin coconut milk to enhance the taste.
- Rice Variety: You can use sona masuri rice instead of basmati rice to make this pulao.
More Mint Leaves Recipes
More Instant Pot Rice Recipes
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Instant Pot Mint Rice (Pudina Pulao)
Ingredients
- 1 cup basmati rice or any rice
- 1 medium onion sliced thinly
- 1 cup green beans
- ½ cup green peas (I used frozen)
- 1 teaspoon cumin (jeera) seeds
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 bay leaves
- 2 cloves
- 1 inch cinnamon
- 2 cardamom
- 2 tablespoon ghee (or oil), add more according to taste
- 1.5 cups water
- 1 cup salt to taste
To Grind:
- 1 cup mint leaves (pudina)
- ½ cup coriander leaves
- 3 green chilies
- 2 cloves garlic
- 1 inch ginger
- 2 tablespoon water for grinding
Instructions
Instant Pot Method:
- Grind together green chilies, garlic pod, ginger, coriander leaves/cilantro, mint/pudina to a smooth paste with little water and keep aside.
- Press SAUTE mode on Instant Pot. Add oil/ghee and once it’s hot add cumin seeds. Let them crackle. Then add whole spices and saute for another 30 secs.
- Next add onions and saute till they turn translucent.
- Add green beans, green peas and add blend mint-coriander mixture, saute for 2-3 minutes till raw smell of ginger garlic disappears.
- Finally add salt, garam masala, rinsed rice, water and stir well.
- Close the lid on the pot and turn pressure valve to SEALING position.
- Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes. When the instant pot beeps, let the pressure release naturally for 10 minutes and then quick release the pressure manually. If you do not have time then do Quick Pressure Release(QR) Manually.
- Remove lid away from you and squeeze some lime juice and mix well.
- Mint Rice is ready and serve hot with yogurt or raita.
Stovetop Pressure Cooker Method:
- Grind together green chilies, garlic pod, ginger, coriander leaves/cilantro, mint/pudina to a smooth paste with little water and keep aside.
- Heat oil/ghee in a pressure cooker on medium heat and once it's hot add cumin seeds. Let them crackle. Then add whole spices and saute for another 30 secs.
- Next add onions and saute till they turn translucent.
- Add green beans, green peas and add blend mint-coriander mixture, saute for 2-3 minutes till raw smell of ginger garlic disappears.
- Finally add salt, garam masala, rinsed rice, water and stir well.
- Close the lid of the cooker, Pressure cook it for 2 whistles on medium heat
- Remove lid away from you and squeeze some lime juice and mix well.
- Mint Rice is ready and serve hot with yogurt or raita.
Notes
Tips & Variations
- Vegetables: You can use any vegetables of your choice, like carrot, capsicum, potato, cauliflower, etc.
- Fresh Herbs: Use fresh coriander leaves and mint to make the masala paste.
- Protein: You can add paneer or boiled chickpeas for extra protein.
- Mint Rice with Coconut Milk: You can make this mint pulao by substituting water with thin coconut milk to enhance the taste.
- Rice Variety: You can use sona masuri rice instead of basmati rice to make this pulao.
Anju says
Thanks for the great recipe! tried last night, and came out great
Anonymous says
Thanks for the easy and great recipe ! It came out really tasty!
bhavana says
Thank you for letting us know..Please do our other recipes from the blog.Happy Cooking!
swarna says
Hi Bhavana,
i tried almost 12 of your recipes and they turned very tasty and just how it looks in the picture. Thank you so much for the blog.
bhavana says
Hello Swarna, first of all thank you so much for sharing your feedback. I am so glad you are trying many recipes on my blog & you are happy with the recipes. Makes me really really happy 🙂