PUDINA RICE Is a one-pot tasty, healthy and fragrant Indian rice dish made with fresh mint leaves, rice, and a few spices. It's a great lunch box recipe that can then be served plain or with raita made with yoghurt.
This Mnt rice is easy and quick rice that you can make with just a handful of ingredients in less than 25 minutes. You can make this flavourful rice in an Instant pot and also on a stovetop. Here are few rice recipes which you will love GHEE RICE, JEERA RICE and CAPSICUM MASALA RICE.
Here in this post, I have explained both the methods. This is the perfect rice for lazy days when you want something quick and at the same time healthier and tasty.
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You can make this rice dish in 2 ways:
First method: This is a one pot method, where ground mint leaves, garlic ,ginger and saute onions with masala and cook rice with it.
Second method: In this method, cook the rice first and then temper it with the ground masala.
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Ingredients to make Pudina Rice
Basmati rice - Here I have used basmati rice but you can use normal rice too.
Mint leaves
Garlic pods
Ginger
Green chillies
Cumin seeds
Cloves
Bay leaves
Onion
Oil,Ghee
Water
Salt
Pudina Rice with step by step instructions
Stovetop method:
First, wash and soak basmati rice in plenty of water for 15 minutes.
Next, in a blender add mint leaves, garlic pods, ginger and grind into a smooth paste by adding some water.
Heat a saucepan with oil, ghee. Once it is hot add cumin seeds and allow them to crackle. Next add cardamom pods, cloves, cinnamon stick and bay leaves. Stir well.
Add sliced onion along with green chillies and sauté until turn translucent.
Now add the ground paste and sauté for 3-5 minutes on medium flame.
Add the soaked rice and sauté for few minutes. Then add 3 cups of water (for 2 cups rice: 3 cups water),add salt and mix well.
Close the saucepan with the lid and cook for 10-12 minutes on low- medium flame or until rice is cooked.
Gently fluff up the rice and leave for few minutes.
Instant pot method:
First, wash and soak basmati rice in plenty of water for 15 minutes. Once the 15minutes are over, drain the water from the rice and keep it aside.
Next, in a blender add mint leaves, garlic pods, ginger and grind into a smooth paste by adding some water.
Now, place the inner pot inside of the instant pot and switch on the saute mode. Once the inner pot is hot, add oil and ghee.
Then add cumin seeds, cloves, cinnamon, cardamom and bay leave and stir it well.
Next, add chopped onions, slit green chillies and fry it until the onion is translucent.
After that, add ground masala and sauté for 3-5 minutes.
Now add the soaked rice and saute for few minutes.
Add 2 ½ cups of water and adjust the salt according to your taste. Mix well.
Cancel the sauté mode.
Then close the lid and keep the valve in sealing mode. Select pressure cook mode and set to high pressure for 5 minutes.
Once the cooking time is done, allow 10 minutes and release pressure manually.
Finally gently fluff the rice with a spoon.
Notes
- Adjust spices according to your taste
- You can use normal rice instead of basmati rice
- To avoid burn, make sure there is enough liquid while cooking the rice.
- In the stovetop method for 1 cup rice:1, ½ cup water is required.
- In instant pot method for 1 cup rice: 1, ¼ cup water
- You can make it Vegan by skipping the ghee.
Recipe Variations
- You can add a handful of cashew nuts to the pot while frying the spices.
- While grinding the masala you can coconut and a small piece of tamarind.
- You can add vegetables like peas and corn while frying the onions.
How to serve this Mint Rice?
You can serve this rice with plain yoghurt, raita or papadum or with any curry like JEERA ALOO and ALOO GOBI.
How to store mint rice?
Allow the rice to cool down completely. Store the rice in an air-tight container in the fridge for up to 3 days.
You can freeze the rice in a freezer-safe container for up to 3 months.
Thaw the rice in the fridge overnight before Reheating.
📖 Recipe
Pudina Rice | Mint Rice
Ingredients
- Basmati rice - 2 cups
- Sliced onion - 1 small
- Green chillies - 3 to 4
- Cumin seeds - 1Tsp
- Oil - 1Tbs
- Ghee-1tbsp
- Salt to taste
To Grind:
- Mint leaves – 1cup
- Garlic pods - 3 to 4
- Ginger - 1 inch piece
Instructions
STOVETOP METHOD:
- First, wash and soak basmati rice in plenty of water for 15 minutes.
- Next, in a blender add mint leaves, garlic pods, ginger and grind into a smooth paste by adding some water.
- Heat a saucepan with oil, ghee. Once it is hot add cumin seeds and allow them to crackle. Next add cardamom pods, cloves, cinnamon stick and bay leaves. Stir well.
- Add sliced onion along with green chillies and sauté until turn translucent.
- Now add the ground paste and sauté for 3-5 minutes on medium flame.
- Add the soaked rice and sauté for few minutes. Then add 3 cups of water (for 2 cups rice: 3 cups water), add salt and mix well.
- Close the saucepan with a lid and cook for 10-12 minutes on low- medium flame or until rice is cooked.
- Gently fluff up the rice and leave for few minutes.
INSTANT POT METHOD:
- First, wash and soak basmati rice in plenty of water for 15 minutes. Once the 15minutes are over, drain the water from the rice and keep it aside.
- Next, in a blender add mint leaves, garlic pods, ginger and grind into a smooth paste by adding some water
- Now, place the inner pot inside of the instant pot and switch on the saute mode. Once the inner pot is hot, add oil and ghee.
- Then add cumin seeds, cloves, cinnamon, cardamom and bay leave and stir it well.
- Next, add chopped onions, slit green chillies and fry it until the onion is translucent.
- After that, add the ground masala and sauté for 3-5 minutes.
- Now add the soaked rice and saute for few minutes.
- Add 2 ½ cups of water and adjust the salt according to your taste. Mix well.
- Cancel the sauté mode.
- Then close the lid and keep the valve in sealing mode. Select pressure cook mode and set to high pressure for 5 minutes.
- Once the cooking time is done, allow 10 minutes and release the pressure manually.
- Finally, gently fluff the rice with a spoon.
Video
Notes
- Adjust spices according to your taste
- You can use normal rice instead of basmati rice
- To avoid burn, make sure there is enough liquid while cooking the rice.
- In the stovetop method for 1 cup rice:1, ½ cup water is required.
- In instant pot method for 1 cup rice: 1, ¼ cup water
- You can make it Vegan by skipping the ghee.
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