Pudina (Mint) Pulao




Pudina (Mint) is one of those herbs that adds a fresh and aromatic flavor to any dish it is a part of. And if the dish itself revolves around ‘Pudina’ it makes it even better. So, here I am today sharing the recipe for ‘Pudina Pulao’ which combines the aromas of Mint leaves and Basmati rice and fills your home with a refreshing fragrance.


Prep time: 10 mins

Cook time: 25 mins

Serves: 3 or 4







– Pudina leaves – 1 bunch

– Basmati rice – 2 cups

– Onion – 1 medium sized

– Green chillies – 4

– Coconut powder – 2 tsps

– Bay leaves – 2 or 3

– Cinnamon stick – 1

– Anise stars – 2

– Cloves – 4 or 5 (my bad…..missed it in the ingredients’ pic)

– Cardamom – 3 or 4 – cracked open

– Cumin seeds – 1 tsp

– Ginger-garlic paste – 1 tsp

– Turmeric powder – 1/4th tsp (optional)

– Salt – 1n1/2 tsp

– Cashews – few


1. Separate the mint leaves from the bunch and give a quick rinse under running water. Drain all the water and take the leaves in the blender. Add green chillies and just about 1/4th cup of water and blend into a smooth paste.

2. Take basmati rice in the rice cooker. Give a quick rinse under water and add 4 cups of water to the rice. Let it soak for around 20 mins or until the pudina masala paste is ready.

3. In a wide pan, heat about 2 tsps of oil. When hot enough add the spices – bay leaves, cinnamon stick, anise stars, cloves, cardamom and cumin seeds. Saute for a couple of minutes but take care not to char them.

4. Now add the chopped onions and saute until the onions are translucent. Add ginger-garlic paste, coconut powder and the pudina paste to the pan now. Add salt and turmeric now. Simmer and saute for about 4 to 5 minutes. Give a taste test and adjust salt if needed.

5. Add this paste to the rice now. Mix it well and turn on the cooker. When done, fry the cashews in a tsp of oil and garnish the pulao.



Enjoy this relish ‘Pudina Pulao’ with some cucumber raita. Yum!