Pudina Rice | How to Make Pudina Rice

Pudina Rice – Mint flavoured rice to pack for lunch with simple raita as accompaniment. Mint is used in biryani recipes and pulao in our Indian cuisine.To add on more taste and health, we can add some veggies and Pattani to this rice. I made this pulao using normal rice. I would say, basmati rice gives a special taste for this recipe.

You might like these rice recipes also:

• Mango Rice
• Peas Pulav
• Curry Leaves Rice
• Paneer Pulav
• Lemon Rice
• Curd Rice
• Bisibelebath

Prep time : 10 mins | cook time : 15 mins | serves : 4

cuisine : Indian

Pudina rice – Ingredients

To cook rice:

Rice – 1 cup

Water – 2 cups

To make Pudina paste:

Mint leaves – 2 cups or 2 handfuls (cleaned)

Green chilies – 4 nos

Ginger – 3 small pieces

Garlic – 8 to 10 pods

Big onions – 1 no (finely chopped)

Salt – as needed

To season:

Ghee + oil – 4 tbsp

Brinji leaf – 1 no.

Clove – 2 nos

Cinnamon – ½ inch stick

To garnish :

Ghee – 1 tbsp

Cashews – 2 tbsp

Big onions – ½ (chopped lengthwise)

How to make Pudina rice:

1. Wash rice and pressure cook with 2 cups of water.
2. Let it cool in a wide vessel.
3. In a mixer, grind ginger,garlic and mint leaves to a fine paste.
4. Heat a kadai, roast cashews, and onions separately and set in the plate for garnishing.
5. In the same pan, add extra oil if needed. Then season with brinjj leaf, clove, and cinnamon.
6. Add finely chopped onions and saute well.
7. Add grounded mint paste and required salt.Saute till leaves oil on top.
8. Turn off the flame, add rice to this mixture.
9. Mix well and serve with raita and papad.

Pudina Rice 2016-05-29 22:41:48 Write a review Save Recipe Print To cook rice

1. Rice – 1 cup
2. Water – 2 cups

To make Pudina paste

1. Mint leaves – 2 cups or 2 handfuls (cleaned)
2. Green chilies – 4 nos
3. Ginger – 3 small pieces
4. Garlic – 8 to 10 pods
5. Big onions – 1 no (finely chopped)
6. Salt – as needed

To season

1. Ghee + oil – 4 tbsp
2. Brinji leaf – 1 no.
3. Clove – 2 nos
4. Cinnamon – ½ inch stick

To garnish

1. Ghee – 1 tbsp
2. Cashews – 2 tbsp
3. Big onions – ½ (chopped lengthwise)

Instructions

1. 1. Wash rice and pressure cook with 2 cups of water.
2. 2. Let it cool in a wide vessel.
3. 3. In a mixer, grind ginger,garlic and mint leaves to a fine paste.
4. 4. Heat a kadai, roast cashews, and onions separately and set in the plate for garnishing.
5. 5. In the same pan, add extra oil if needed. Then season with brinjj leaf, clove, and cinnamon.
6. 6. Add finely chopped onions and saute well.
7. 7. Add grounded mint paste and required salt.Saute till leaves oil on top.
8. 8. Turn off the flame, add rice to this mixture.
9. 9. Mix well and serve with raita and papad.

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