Pudina /Mint Pulao

Indian cooking is known for its vast use of herbs and spices. Fragrant herbs like mint and cilantro are widely used in the cuisine.

Pudina Pulao or mint flavoured rice is one of the dishes which stands out in a crowd of gorgeous rice dishes for its simplicity and amazing flavours.

How to make pudina pulav

We will make a green chutney using mint, cilantro, fresh grated coconut and green chilies. The mint is the star of the show while cilantro, coconut, and chilies are just the side heroes of this story.


For making chutney,

Mint leaves-1 cup, tightly packed.

Cilantro leaves-1/2 cup

Fresh coconut-2 tablespoon.

Green chilies-2

Using a grinder make a paste out of it.

Keep this aside for later use.

For making rice:

Basmati rice-2 cups

Desi ghee-2 tablespoon.

Cinnamon-1 stick

Black cardamom -2

Green cardamom-2

Star anise-2

Cashew nuts-10-12

Onion -finely chopped 1/2 cup

Salt -according to taste.

Water – 3.5 cups for cooking rice.


Take a pan .

Add ghee.

Add whole garam masala.

Let them crackle.

Add onion.

Fry till translucent.

Add cashews and fry till they turn pink.

Add rice and salt.

Fry till they are golden but don’t let them burn. It will take 2 minutes to turn them pink.

Add green paste . remember it will be watery.

Saute it for 2-3 minutes.

Now add water to it.

Let it come to boil and turn the flame on lowest heat and cover it.

Your rice will be ready in 7-8 minutes.

Don’t remove the cover yet. Let it cool naturally.

Serve with raita, papad, and salad.

Note- If your paste doesn’t have water increase the water quantity by one cup while making rice.

We use 4 cups of water for 2 cups of rice.

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