Pudina rice, also called as mint pulao, pudina pulao or mint rice recipe with step by step Video instructions. Flavor packed, easy fried rice recipe, also good for kids tiffin, lunchbox.
Pudina rice or mint rice is a refreshing, flavor packed, healthy pulao or rice recipe predominantly made in South India. It’s an easy rice preparation traditionally made with mint coriander chutney, coconut and whole spices. In my version I have not added any coconut and have made it in a stir fry style. If you have cooked rice, this recipe can be made within 15 minutes.
I have also added some peas for added protein.
To up the protein content, I have added some peas to this recipe. You can also make a soya pudina rice recipe by simply adding soya chunks while preparing the rice. Simply add mixed vegetables and make a vegetable pudina rice. This pudina rice can be made within 20 minutes from start to end if made in a pressure cooker. Will update this recipe soon. I make the soya pudina rice quite often and it’s a pleasant change from the regular pulao and a good way to eat soya.
I usually serve plain curd, mix veg raita, bundi raita as a side dish for pudina rice. A nice tomato based curry like chicken curry, egg curry will also go nicely and will be a great side dish for pudina rice.
Pudina Rice Recipe
Pudina rice | mint pulao | pudina pulao | mint rice recipe with step by step instructions and VIDEO recipe. Flavor packed, easy main recipe, also good for kids tiffin.
- 1 tbsp Oil
- 1 Bay leaf
- 1/4 tsp Cumin
- 1/4 inch Cinnamon
- 2 Cloves
- 2 Green Cardamom
- 1/2 cup Onion finely chopped
- 1/2 tsp Garlic crushed
- 2 tbsp Mint Coriander Chutney
- 1/2 cup Peas steamed or boiled
- 1 cup Boiled Rice
- Salt to taste
- Cardamom powder - 1/4 tsp
- Cumin powder - 1/2 tsp
- Biryani masala or garam masala - 1/4 tsp
Heat oil in a medium sized pan.
Once it's hot, add bay leaf, cumin, cloves, cinnamon and cardamom. Stir for half a minute.
Add onion and stir fry for a couple of minutes.
Now add crushed garlic and mint coriander chutney. Mix well.