Pudina Pulao 

Pudina Pulao: a fresh and fragrant rice pulao cooked in aromatic mint masala and whole spices. 

Pudina Pulao 

Pudina Pulao is something I learned from my mother in law. She makes this on days she wants something light and fuss free. It’s unlike any other pulao I’ve had before and I quickly adapted it to my liking. Similar to her, I find myself leaning on this dish when we want something homemade but simple and light. Served with a cucumber raita this dish is easily a weeknight favorite.

Pudina Pulao 

{Similar Reads: Chicken Dum Biryani}

Pudina Pulao 

What’s great about this pulao is it’s flexibility. I use whatever vegetables I have in hand, usually it’s frozen mixed vegetables along with fresh carrots, sometimes it’s just peas and small cubes of paneer. For this recipe I used a mix of fresh and frozen vegetables. Along with vegetables, the refreshing flavor of the pudina just adds the right amount of freshness to the whole dish. It’s light on the stomach without being too spicy! 

pudina pulao

Tips on making the best Pudina Pulao

  • Use fresh mint and cilantro to make the masala paste.
  • Don’t overcook the masala paste else it can turn bitter and dark in color.
  • Soak your rice to ensure the rice fluffs perfectly and doesn’t become sticky.
  • Cook the pulao on a low heat, it will help the rice cook evenly.
  • Serve Pudina Pulao with homemade dahi or cucumber raita and crunchy papad.

Pudina Pulao 

Pudina Pulao
 
Prep time
Cook time
Total time
 
Pudina Pulao: a fresh and fragrant rice pulao cooked in aromatic mint masala and whole spices.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
Pudina Masala
  • 1 cup fresh mint leaves; tightly packed
  • ⅓ cup fresh cilantro; tightly packed
  • 1 inch ginger; chopped
  • 4 garlic cloves
  • 2 green chilies
  • ⅓ cup of water
Pudina Pulao
  • 1 cup basmati rice
  • ½ cup pudina masala
  • ⅓ cup peas; fresh or frozen
  • ¼ cup corn; fresh or frozen
  • ¼ cup bell pepper; small cubes
  • 1 cup onion; thin slices
  • ⅓ cup carrots; small cubes
  • 1 tablespoon biryani masala
  • 2 teaspoon jeera/cumin seeds
  • 4 cloves
  • 2 bay leaves
  • 1 cinnamon stick; broken in half
  • 4 cardamom pods
  • 2 cup water
  • 3 tablespoon oil
  • 2 teaspoon salt; adjust to taste
Method
Pudina Masala
  1. In a blender or food processed mix together mint, cilantro, ginger, garlic, green chilies and water until a smooth paste.
Pudina Pulao
  1. Soak rice in three cups of water for at least 20-30 minutes.
  2. In a heavy bottom, wide pan heat oil on medium heat and add cinnamon sticks, cloves, cardamom pods and bay leaves. As they start to open up, add in jeera.
  3. When the jeera starts to sputter, add in onions and sauté until they become translucent.
  4. Add in the vegetables, biryani masala, salt and soaked rice (discard that water). Mix well and cook for 1-2 minutes.
  5. Add in the pudina masala, water and cover.
  6. Cook on low heat until all the water is absorbed and the rice is cooked, about 15-17 minutes.
  7. Turn off heat and let sit for 7-8 minutes before serving.
Notes
Use fresh mint and cilantro to make the masala paste.

Don’t overcook the masala paste else it can turn bitter and dark in color.

Soak your rice to ensure the rice fluffs perfectly and doesn’t become sticky.

Cook the pulao on a low heat, it will help the rice cook evenly.
Serve Pudina Pulao with homemade dahi or cucumber raita and crunchy papad.

Enjoy,

Pudina Pulao 

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