Mint Pulao / Mint Rice

Mint Pulao / Mint Rice recipe - A flavorful rice dish made with mint, basmati rice and aromatic spices. This mint pulao/rice nearly tastes like biryani.

This is an easy rice recipe which you could cook on a lazy day or when you think want to try some variety rice. If you want more easy rice recipes or biryani recipes, I have posted them. Click them to see the recipes.Dindigul Thalapakatty style Chicken biryani, Mushroom Biryani, Peas Pulao , Street food style/fast food chicken fried rice, Shrimp/prawn Rice and sides mushroom gravy, Peas potato kurma

Mint Pulao / Mint Rice Recipe

Mint / Pudhina cooked with flavorful basmati rice and other spices - Indian Recipe

Author: Nancy Jay   |  Date:June 7, 2016 Prep.: 20 min Cook: 25 mins Total time: 45 mins Makes: 4 servings Calories: 654

Ingredients- measuring cup used 1 cup=250 ml

• 1 ½ cups Basmati Rice(Long grain rice)
• 1 medium/large onion
• 1 tablespoon Lemon Juice
• 2 ¼ cups Water
• Required Salt to taste


• To Grind
• 1 cup mint/pudhina
• 2 Green Chilly
• 2 pods Garlic medium sized
• 2 pieces ginger equal to garlic pieces
• ¼ cup whole milk / Coconut milk


• To Temper
• 2 tablespoon Oil
• 1 tablespoon ghee
• 1 stick cinnamon -1 inch height ½ inch wide
• 4 Cardamom
• 4Cloves
• 3 thin strands of mace
• 1 Bay leaf

Preparation

Soak the rice in water for 20 minutes. Grind the mint, garlic, green chilly and ginger with whole milk/ coconut milk.
Heat oil and ghee in a pan and temper cinnamon , cloves, mace, cardamom and bay leaf. After tempering add onion to it and saute it till it becomes translucent and browned and certainly not burnt.
Pour the ground mint mixture and saute for another 5 minutes in medium to low flame.
Transfer everything to rice cooker, then add rice, water, lemon juice and salt. Cook it and serve hot with raita or any gravy of your choice.

Step-wise Pictures

Slice the onions and soak the basmati rice in water for 20 minutes.



While the rice is soaking, in the meantime put the mint, green chilly, garlic and ginger in a mixer or food processor and grind it.



Then scrape the sides and pour 1/4 cup of whole milk or coconut milk as per your liking and taste and blend it to a fine smooth paste.



Heat oil and ghee in a pan or kadai and temper the whole spices cinnamon , cardamom, cloves, mace and bay leaf.



When the spices sends nice aroma and bulged , throw the onions and saute it in high to medium heat.



When the onion becomes translucent and browned but certainly not burnt, add the ground mint paste.



saute them together for 5 minutes in medium to low heat.



Now transfer the mint masala into the rice cooker pan along with soaked rice. By now the rice would be soaked for 20 minutes.



Pour water and lime juice extracted into the rice cooker with some salt added to it.



Cook the rice and serve it hot with raita or any of your favorite gravy. You could also cook the rice in pressure cooker instead of rice cooker for three whistles.