Monday, May 2, 2016

Mint Pulao Recipe / Pudina Pulao & onion raita Recipe / Pudina Pulao Recipe

Mint pulao is a Tasty and flavourful dish. Mint is also called as pudina in telugu. This dish is so simple and easy to prepare within less point of time and is very good combination with onion raita or any veg kurma or chicken curry of your choice, taste will be amazing. Even beginners or bachelors can make this dish without any expertise. 

The main component in this dish is mint leaves, coconut and rice. There are so many health benefits in mint leaves. Here instead of basmati rice you can even use brown rice or any kind of rice of your choice.

We can make this recipe for lunch or dinner menu or on weekend special recipe, along with onion raita or veg curry or Non-veg curry of your choice.

Author: Nagaharisha
Recipe Type: Main (Lunch or Dinner)
Cuisine: Indian 
Serves or Yields: 2 to 3

  • Cumin Seeds - 1 Tsp
  • Fennel Seeds - 1/2 Tsp
  • Cloves - 4 to 5
  • Bay leaf - 1 Large
  • Anise star - 2
  • Javitri or mace - 1
  • Cinnamon Stick - 2" Size
  • Cashews - 6 to 7
  • Cardamom pods - 2
  • Onion - 3/4 Medium size (Thinly Sliced or chopped)
  • Salt - 1 1/2 Tsp or adjust to your taste
  • Curd - 2 tbsps
  • Mint Leaves - Handful
  • Coriander leaves - 2 tbsps finely chopped
  • Green chilies - 2 slit or adjust to your taste
  • Ginger - 1 Inch Size
  • Garlic cloves - 3 to 4 small
  • Fresh Coconut pieces or Grated coconut - 1/4 Cup
  • Oil - 3 tbsps or even you can use butter or ghee of your choice.
  • Basmati Rice - 1 1/2 Cups or any kind of rice of your choice
  • Water - 2 1/2 Cups or Required amount(water measurement may varies on the type of rice we use)
Ingredients for Onion Raita:
  • Onion - 2 tbsps finely chopped
  • Green chilies - 1 tsp finely chopped or adjust to your taste
  • Shredded carrot or chopped carrot - 2 tbsps
  • Tomatoes - 2 tbsps finely chopped
  • Coriander leaves - 2 tbsps finely chopped
  • Keera - 2 tbsps finely chopped (optional)
  • Salt - To Taste
  • Curd - 1 Cup Large
Procedure to make Mint Pulao or Pudina Pulao:
  • Wash basmati rice well in water and soak with required amount of water for 15 mints to half an hour (or add water as per the instructions given on rice bag).
  • Wash the mint leaves well in water and drain out all the water. set aside.
  • Now into the mixie jar, add coconut pieces, slit green chilies, garlic, ginger, chopped coriander leaves, mint leaves, and grind into fine paste. If required add a tbsp water. Transfer mint paste to other bowl and aside.
  • Heat a heavy bottom non stick pan on medium heat, add oil into it. Once the oil is enough hot add cashews and saute it well until light golden colour. Transfer to other plate, here I am going to use these cashews for garnishing.
  • Into the same pan, add cumin seeds, fennel seeds, cinnamon stick, bay leaf, cloves, mace, anise star, cardamom pod and saute it for few seconds on a medium flame.
  • Now Add sliced onions and a generous pinch of salt, by adding salt the onions will cook little faster. mix it well completely, cover and cook until the onions turned to light golden colour on a medium flame. stir inbetween cooking to prevent sticking at the bottom.
  • Add grounded mint paste and saute it well for 2 to 3 minutes on a low to medium heat or until the raw smell goes out. 
  • Add curd and saute it for few seconds. now add water. Here I am using the same water which I have soaked basmati rice. Add enough amount of salt mix it once completely, cover the pan with the lid and bring this water to boil.
  • Now add soaked basmati rice, mix it once completely. Cover this with an air tight lid and cook until water reduces below rice level on a medium flame or for 2 to 3 minutes. Again gently mix it once completely, cover this with an air tight lid and cook for 10 more minutes on a low flame. Turn off the flame and do not open the lid immediately, steam cooks rice.
  • In the meanwhile, to prepare onion raita, mix all the ingredients listed above for onion raita into a bowl. Set aside.
  • Fluff the rice with fork and serve it into serving plate. Garnish with fried cashews or even fried onions of your choice.
  • Serve this Tasty and flavorful mint pulao with onion raita or any veg kurma or chicken curry of your choice.


  • When you are using pressure cooker for mint pulao, cook it for a whistle on a medium flame and cook for more 5 minutes a low flame. Turn off the flame and do not open the lid immediately of the pressure cooker, steam cooks rice. Allow the pressure settles down on its own.
  • Fluff with fork and Serve it hot with raita.

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