With the start of long and plenty of sunshine days, the mint in my container garden is growing like crazy. Just like the hair on my husband’s head:), except of course the hair knows no season. It needs once in a two week trimming and pruning session, otherwise it can branch off into one irritating but pretty in a wild way, kind of growth.
Not only I had trimmed branches of mint, I also bought a bunch for a quarter (25 cents) at farmers market. Together that’s lots of mint for two people, and the best way to use all of it in one setting is of course the good, old pudina pulao. Natural fragrance of Basmati rice, cloves and other spices we use in making the pulao mask the overpowering mint aroma. So, don’t be afraid to try this dish, if this is your first time or if you are on the fence about mint recipes.
Recipe:
1 bunch of mint- Rinsed and leaves and tender stems plucked
2 cups of Basmati rice, washed and soaked in 4 cups of water
3 green chillies and one onion – sliced thinly, lengthwise
¼ cup of fresh coconut – chopped
1 inch piece ginger and 3 cloves garlic, peeled and chopped
4 each – cloves, cardamom, small cinnamon pieces, bay leaves & 1 star anise
¼ cup – roasted cashews
1 tablespoon – ghee
1 teaspoon – salt, or to taste
Preparation:
Take mint leaves, coconut, green chillies, ginger and garlic in a mixer. Add a pinch of salt and blend to fine consistency without adding any water.
Put the Rice cooker pot on stovetop on medium flame. (To make it a one-pot meal, usually what I do is – I would saute the masala for pulao in rice cooker pot first, then I would add the soaked basmati rice along with water to the same pot and cook.)
Heat ghee on medium heat in rice cooker pot. When it is hot, add the spices (cardamom, cloves, cinnamon, bay leaves and star anise), saute them first. Then the onions, saute until onions start to brown. Now, add the pureed mint-green chilli-coconut paste. Fry until the mint paste changes color from bright green to light-green color. Take care not to burn/brown the masala paste.
Into this sauteed masala, empty the Basmati rice and the water it soaked in. Add salt; stir the whole thing, so that all the ingredients would mix together. Now remove the pot from stovetop, put it back in rice cooker and switch on the plug to cook. Once the rice cooks to tender, remove the lid and add cashews. Mix it once. Put the lid back and let it stand for another five minutes. Then turn off the plug.
We had pudina pulao with potato kurma , raita and lime wedge on the side – one good meal.
wow,
that looks fantastic! hmm, I have to buy some cashews
Lyn from lex culinaria posted some pics of her kittens!!
Comment by clare eats — June 21, 2005 @ 9:55 am
Clare, Kiri is succeeding then in world domination, one blog at a time. Meow…
I will check her blog later, thanks.
Comment by Indira — June 21, 2005 @ 10:00 am
Ahh
but you started it 🙂
Comment by clare eats — June 21, 2005 @ 10:17 am
yumm… i love mint pulao
Comment by Shyam (aka Shammi) — June 21, 2005 @ 11:53 am
The addition of coconut sounds great. I usually make it without. This version sounds yummy. Wish my mint plant grew so well.
Comment by mika — June 21, 2005 @ 12:33 pm
Our deck faces west, lots of sunshine so the crazy growth.
Comment by Indira — June 21, 2005 @ 1:12 pm
Oooooh; Matt’s going to Love this! And our mint plants *are* doing well…wait till I tell him!
We haven’t done Indian cuisine in some time, so I think our next menu-planning will include a few of your dishes.
Comment by Stephanie — June 21, 2005 @ 1:58 pm
This is one dish that can generate lot of heat inside the body, Stephanie. Yogurt or raita helps a lot with the heat though.
Comment by Indira — June 21, 2005 @ 3:31 pm
Wow, this looks fantastic. I use a similar chutney for biryanis…mint just has a fantastic aroma.
Comment by Nupur — June 21, 2005 @ 9:02 pm
I wish my mint or even hair on My H’s head grow like yours.:)-
Comment by Devi — June 23, 2005 @ 8:34 am
Nupur: I agree.
LOL, Devi – I am sorry but that’s funny.
Comment by Indira — June 23, 2005 @ 11:46 am
Hi,
I am following your website about a month. This is one the best webiste I have seen till now. I tried the mint rice. It came out delicious. Everyday I see for teh new posts. Do you have any recipies on Kara Kolumbu, Vatha Kulumbu or pulzhi Kulumbu.These are the dishes famous in Tamilnadu. Usually in the resturants with the meal they serve these curries. If you have any of these dishes please post it.
Thanks,
Priya
Comment by Priya — October 29, 2005 @ 10:22 pm
Indira can i make this without coconut,will that affect the taste of the mint fried rice . can i use coconut powder instead ?
Comment by priya,AR — November 8, 2005 @ 5:03 pm
Priya,
You sure can as Mika pointed out in the comments. If avialability of fresh coconut is the problem, I think you can substitute fresh coconut with canned coconut milk(avilable in most of the US major chain grocery shops).
Dry coconut powder, I don’t think it will add anything extra tastewise to the pulao. It’s better to make the pulao without it.
Hope this helps:)
Comment by Indira — November 8, 2005 @ 6:51 pm
Indira i tried this recipe without coconut and it was really good, i bet it would have been more tastier with coconut . i made the same combination of mint pulao and potato kurma and raita.My husband really liked it. Iam really bad in deciding a menu, i wish thers always someone to tell me what to cook.Thats easier. I suggested you website to my SIL yday and she tried ur channa recipe and she said it was really good. And my friend Priya from california is also a regular viewer of ur website and she has tried almost all of ur recipes . Please dont mind me writing long comments, i feel u deserve a good feedback coz u have put in so much of efforts in taking pictures , writing recipes thats are easy to follow .
Thank u
Comment by priya,AR — November 8, 2005 @ 9:17 pm
Priya.. I am glad it turned out great.
Thanks so much for suggesting my site to your friend and family. Aha..Priya from California is your friend. It’s getting little bit confusing with two Priyas around here. Then you started to add ‘AR’ to your name, Now I know who I am talking to.:)
I love reading the comments and feedback from visitors, particularly from you. So please don’t hesitate to write what’s on your mind about my recipes. Taking time to review and try the recipes.. I really appreciate that!
Cheers
Comment by Indira — November 8, 2005 @ 9:31 pm
Hi,Indira. I tried the mint pulav. It came out very delicious. Everyday I see for new posts. And the pictures r really very good. Do u have recipe on Vangibath,and how to prepare ginger-garlic paste for storage.Thank u..
Indira says
Hello Kalyani, thanks for trying this recipe and letting me know. I am happy that it turned out good.
I do have a recipe for vangibath. It’s almost similar to this recipe. Check it out.
About ginger-garlic paste.. While griding, I usually add a pinch of salt to ginger and garlic. I also use airtight small container to store it in the refrigerator. When prepared and stored in this way, it can stay fresh upto two months. Hope you will find this information useful.
Comment by kalyani — November 11, 2005 @ 5:25 pm
Indira,
You said you grow some herbs at home. Can you tell me how to start doing that?
Ss
Comment by SS — February 23, 2006 @ 10:11 pm
Hi Indira,
I recently discovered your blog and I have to say thank you! I have long been looking for South Indian recipes (especially those from Andhra and Tamil Nadu) that are well explained. I love the detailed instructions and the pictures! Thank you soooo much!
On a side note, I tried making your mint pulao this evening and was left wondering if there is a trick to making the mint paste without adding water. Do you use a blender, mortar and pestle, or something else? I had some trouble making it into a smooth paste.
Thanks again!
Maya =)
Comment by Maya — March 22, 2006 @ 3:42 am
Thank you for the mint pulao recipe. Made it yesterday, and it turn out to be really fantastic!
BTW, I love your blog, it’s always an inspiration and I have learned already a lot about Indian cookery.
Indira replies:
I am glad you had success with this recipe and enjoyed it.
Thanks for letting me know and thanks for your nice words about my blog. Appreciate it.
Comment by Ulrike — April 21, 2006 @ 3:37 am
Hi Indra,
This dish came very yummy. My friends appreciated me.
All credit goes to you.
Thank you very much,
Mani
Comment by Mani — May 16, 2006 @ 9:20 am
Hi Indira,
I came to know abt ur website recently and I visit it daily. I love the way u present the recepies with the lovely pictures and great comments. I am making sweet pongal today from ur website as its my birthday, hope it turns out well.
Thank u,
Menaka
Indira replies:
Thanks for including “Mahanandi” in your daily visit routine. I greatly appreciate that and thanks for your nice words about my blog.
Happy Birthday, Menaka. Have a great day and enjoy sweet pongal!
Comment by Menaka — June 14, 2006 @ 2:51 am
Fantastic Indira!! I have attempted the mint rice a couple of times before (different recipe) but it never turned out as good as when I used yours 🙂 It tasted soo good I actually finished most of it myself and had to remake some for my friends!!!
Lakshmi
Comment by Anonymous — July 13, 2006 @ 9:08 pm
I made this the other day for guests w/ the potato curry. It was fabulous!
I love your recipes…so nice for the ABCD who doesn’t know how to cook.
It’s so good that I even told my mom about your blog!
Comment by shilpa — December 21, 2006 @ 4:55 pm
Hi,
Which rice cooker do u have ? I am planning to buy one and would appreciate if u could tell which one works good for our indian pulao and biryanis ?
thanks in advance.
indira replies,
Hi Jasmine, I have Aroma brand 10-cup rice cooker similar to this one – here. I’ve prepared decent pulaos and also plain rice using this cooker many times.
Hope this helps.
Comment by jasmine — January 2, 2007 @ 6:55 pm
Thanks for the info. I appreciate it
Comment by jasmine — January 3, 2007 @ 7:36 am
Hi Indira,
I like your website and it really helps me cook better. We love your recipe of mint pulao. Its delicious. I have a question, is there lots of difference between using star anise and ani seeds? just curious to know…
Comment by Aruna — March 6, 2007 @ 12:26 pm
hi indira
i have been looking your site for abt six months.i am from kerala and is married to a person from andhra.your site helps me to cook all andhra recipes which is new to me.hope u will post the recipe for tamarind rice soon.according to my hobby vijay is the lukiest person in the world.ur site is very good.keep up the good work.
Comment by sindhu — March 13, 2007 @ 11:49 am
Hi indira,
Your website is amazing…i have been trying out dishes from your website for 6 months now…and everything i tried has come out well.
Every step is so well explained. Photos are awesome.
Please continue posting for beginners like us.
Comment by Rohini — May 19, 2007 @ 7:41 pm
This is first time I am looking out for recipe and your website is crystal clear for those who are learning. Its very helpful. The recipes are good and simple, doesn’t consume much time. Thank u.
Comment by mirudhula — July 5, 2007 @ 1:47 am
Hi, The recipe is really good , and its very very simple. I cooked the rice first, and then prepared the masala. Mixed everything together and kept it in simmer for 5 mins keeping the lid. It came out really well ..Thank you!
I am glad to hear that you tried and liked this recipe, Anu. Thanks for letting me know.
– Indira
Comment by Anu — July 10, 2007 @ 3:43 pm
Hi Indira,
This is the first time I am writing to your blog. It is simply superb and great !! One question is that my rice cooker has a non-stick pot in it(non-stick interior with shiny metallic exterior). Is it ok to put it on stove top. That would reduce so much of my work cleaning dishes if I can prepare it that way.. Could you tell me if that is possible? Mine is the Farberware variety of rice cooker. I appreciate if you respond to this.
Thanks in Advance… !
Hi Geeta,
I guess you can use the pot the stove-top. It’s always best to keep the heat medium and medium-low for first-try. See how the pot reacts, if it works then you can try cooking on high heat.
Hope this helps.
– Indira
Comment by Geeta — August 21, 2007 @ 2:37 pm
Hi Pudina pulao is a very good receipe.
Me & my husband like it very much.
Comment by RACHANA PATANGE — September 8, 2007 @ 4:59 pm
Hi Indira,
Today, I made Pudina rice as per this recipe and it turned out to be a big hit!I really love you website. Thank you for the recipe!
Comment by Deepa — January 27, 2008 @ 2:39 pm
Great recipe ! Thx !
Comment by Usha — January 29, 2008 @ 2:01 pm
hi ,
me and my hubby liked it verymuch ..thanku verymuch
Comment by chitra — February 5, 2008 @ 10:07 am
Wow, what a great find! I just came across your website today and I love it. I like the pictures in your recipes too, gives confidence to any novice cook! I am sending this Pudina Pulao recipe to my sister, who is going to be a mom soon!
Comment by selvi — March 7, 2008 @ 11:27 am
Hey Indira,
Im a regular visitor of your blog. I must say that you are doing a very good job. The best trait of a human being is showing gratitude to all the people/places. Please keep up your
good work. God Bless….
I tried the mint polao today…and my husband couldnt stop praising me…i know it sounds a little funny and wierd…but he was actually eating it all away from the cooker directly. But that shows that it came out well.
Thanx a lot. Your website is a one hot spot for people like me who are vegetarian and have developed an interest in cooking!! 🙂
Comment by Sharanya — March 26, 2008 @ 7:10 am
Hello from Dhaka,
I stumbled across ur site & have been glued to the computer the last few days going through ur huge selection of recipes. I am a recipe freak. I love reading new recipes & buying recipe books. Though I’ve been running a home for nearly 33 years, I have been the most hesitant of cooks & it has taken me years to get even simple recipes right.
In my experience most women jealously guard their recipes & it is a pleasure to go through yours & instinctively know that they are good. I still have to try some out but I’m sure they will be perfect. Till then I’m enjoying reading through them & printing out the ones I like.
You should think of publishing a book cause your style & content are the best ive seen recently.
congrats & keep up the good work.
Hi Zeenath,
Thank you for the good words about Mahanandi.
I hope you get a chance to try the recipes you have saved.
I look forward to reading your input.
-Indira
Comment by Zeenath — April 19, 2008 @ 11:58 am
I have a readymade pudina paste. Can we use that instead? if yes, then is it the same procedure?
Comment by Sonia — June 10, 2009 @ 4:28 pm
Hi Indira,
Yesterday night i made this rice.It turned out so good that my 1 yr old daughter also liked it and of course my 5yr one and my husband too :).Thanks for the wonedrful recipe..
Comment by Siri — December 17, 2009 @ 11:19 am
hello indira,
Very nice way of putting things. I love this website. How do we convert bunch of leaves to either cups or other known measures?
Comment by usha — December 22, 2009 @ 12:16 am
hi indira garu
i just tried the receipe today with frozen grated coconut and followed the instructions.I really loved it my husband enjoyed it too..thx
Comment by priya — February 16, 2010 @ 10:06 pm
hi Indira,
ur recipe looked so yumm that i tried it yesterday for dinner. it tasted much more good than my version. as my hubby likes peas i added them and u w’nt belive he and my 7 year old daughter loved it so much that right now she is having the rest for her lunch now.. the greatest hit is that my 9 months old boy was just not stopping from munching it out of my hubby’s plate..
thank u so much….
Comment by kavitha — March 17, 2010 @ 7:48 am
The pudina rice was very good. 🙂 it was very delicious. Thank you for the recipe.
Comment by swathy — June 29, 2010 @ 12:06 pm
hi Indira
i tried ur pudina pulau u belive or not its very very tasty my hubby like this very much my hubby doesnt like pudina but pudina rice is one of his favourite dish now
Thanks a ton
Comment by roshni — October 6, 2010 @ 11:58 pm
Hello,
Thanks for the recipe. Just happen to tweak by adding coriander along with mint. Turned out good as well.
Balaji
Comment by Balaji — February 12, 2011 @ 5:51 pm
Hey Indira, thanks for the awesome recipe. I di improvise a bit, added English green peas (fresh) and Rater than cook the final thing in cooker, had prepared the basmati and then added the white cooked basmati rice to the step after the green mint paste is being stirred on fire after adding the onions and boiled green peas…..cooked only with ghee at the step here I had to fry the onion and green paste….
In any event, it turned out Stellar! People that tasted it all loved it and many were going for 2nd and 3rd helping..
Did the raita and instead of aalu kurma had a very light rajma and wafer popato chips.
Look forward to trying your other recipes!
Thanks again for your posting and website!
Comment by Artyinusa — July 4, 2011 @ 4:36 pm
Hi,,
Thanks for the delicious rice.. Got compliments from my Relatives and Husband too :))
Suggest some more new varieties!!!
Comment by Sravanthi — July 20, 2011 @ 9:28 am
I made this yesterday and it came out real good. Thanks for an easy recipe 🙂
Comment by Swapna — August 15, 2011 @ 11:54 am
Hi, I made this dish today for a Pot luck organized in my colony. twas great!!!! Thanks for the recipe indira 🙂
Comment by Sudharshana — September 30, 2011 @ 1:12 pm
[…] Bei Mahanandi entdeckte ich das Rezept für Pudina Pulao, das ganz prima als Beilage zu meinem Kartoffel-Korma passte. […]
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