Pudina Rice Pulao
Pudina Rice Pulao is a fragrant and flavorful rice dish cooked with fresh mint leaves, green chilies, coriander leaves, and aromatic spices like dalchini (cinnamon) and long elaichi (black cardamom). This recipe incorporates vegetables like cubed potatoes and green peas, making it a wholesome and nutritious dish suitable for lunch or dinner.
Nutrition Facts
Per serving
Energy
183 kcal
Protein
4 g
Carbs
36 g
Fat
3 g
Fiber
5 g
Ingredients
Green Peas
0.25 small cup (25g)
Chillies, green - all varieties
4 number (2g)
Coriander seeds
1 tsp (5g)
Cinnamon Stick
2 number (4g)
Common salt
0.25 tsp (1.25g)
Olive Oil
1 tsp (5g)
Fresh Mint (chopped)
0.25 small cup (25g)
Plain Water
1 small glass (100g)
Basmati Rice (Raw)
0.5 small cup (50g)
Potatoes
0.5 cup, cubed (100g)
Instructions
Preparation
Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain before cooking.
Grind the pudina, dhaniya (coriander), and green chilies into a smooth paste using a small amount of water.
Cooking Steps
Heat oil in a pan or pressure cooker.
Add cinnamon stick. Sauté for a few seconds until fragrant.
Add the cubed potatoes and sauté until lightly golden (about 3-4 minutes).
Add the ground pudina-dhaniya-green chili paste and sauté for 2-3 minutes until the raw smell disappears.
Add the green peas and sauté for another minute.
Add the soaked and drained basmati rice to the pan and gently stir to coat the rice with the spices and mint paste.
Pour water and add salt to taste. Mix well and bring it to a boil.
Reduce the heat to low, cover the pan with a lid, and let it cook for 12-15 minutes until the rice is fully cooked and the water is absorbed.
Fluff the rice gently with a fork, and serve hot.