Pudina
rice recipe- made with fresh pudina or mint leaves. You can call it a spicy one pot meal. It has rice, pudina and
veggies too. So you can call it ‘Mint rice’ or ‘Pudina pulao’
It
can be packed for lunch box too. It is always a winner when I wanted to prepare
a special meal.
Mint
is also called as pudina in various Indian languages, is often used to flavor
chutney, Indian curries and biryani.
It
is super easy to make, much easier than Biryani and flavorful too. Besides mint
I have used coriander leaves and coconut to this mint rice. To this spicy green
colored rice, I have added whole spices, onion, peas and potatoes.
You
can also add different veggies like carrots and beans to make it healthier.
You
can serve Pudina rice hot with raita or curd/plain yogurt.
Step by step recipe
of Pudina rice:
Rinse
1½ cup Basmati rice till the water runs clear of the starch. Soak the rice in
water for about 20-30 minutes.
After
30 minutes drain the rice and keep aside.
Meanwhile,
when the rice is soaking, prep the other ingredients. Pluck and wash mint and
coriander leaves, drain them and keep aside. Chop fresh coconut, we will need 2
tbsp. of it. Chop 2 green chilies, 2-3 cloves of garlic, 1 inch piece of
ginger. Take all of these ingredients along with ½ tsp cumin seeds and 1 tsp
coriander seeds in a chutney grinder or a wet grinder.
Add
3 tbsp water and grind to a smooth paste. Add more water if required. I added ¼
cup water while grinding.
Heat
3 tbsp. of oil in a pressure cooker pan. Add the following whole spices- I to 2
inch cinnamon, 3-4 cloves, 2 green cardamom, 2 tej patta. Fry the spices for
few seconds till they are aromatic.
Then
add thinly sliced 1 large onion. Saute
till the onions become golden.
Add
the ground mint paste. Fry on a medium to low flame for about 2 to 3 minute.
Add
¼ tsp turmeric and ½ tsp red chili powder. Stir the masala for a minute.
Then
add ½ cup green peas, 1 medium chopped tomato and 1 small chopped potato.
Mix well.
Add
the drained rice and stir gently. Add
salt. The masala should coat the rice grains well. stir and saute for 1-2
minutes.
Then
add 3 cups water. Stir well.
Cover
the lid tightly and pressure cook for 2 whistles till the rice grains are
cooked.
Open
the lid when the pressure goes down, a layer of mint is visible on top, you can
fluff up the rice gently.
Serve
with plain yogurt or raita.
Below
is the printable version of the recipe.
Pudina rice recipe
below:
Pudina
rice
Prep
time
|
Cook
time
|
Total
|
30 min
|
15 min
|
45
min
|
Pudina
rice – Basmati rice cooked in mint (pudina) patse along with spices.
AUTHOR:
Monali
RECIPE
TYPE: Main
CUISINE:
Indian
SERVES:
4-6
INGREDIENTS (measuring cup used, 1 cup=237
ml)
- 1½ cup
Basmati rice
- 2
green cardamom/ choti elaichi
- 1-2
inch piece of cinnamon/dalchini
- 2
small bay leaves/tej patta
- 3-4
cloves/laung
- ½ tsp
cumin seeds/jeera
- 1
large onion, thinly sliced
- 1
medium sized tomato, chopped
- 1
small potato, peeled and chopped
- ½ cup
heaped cup fresh or frozen peas
- 2.5 to
3 cups water
- Salt
as required
- 3
tbsp. Oil
For
mint Paste-
- 1 cup
mint/pudina
- ½ cup
coriander leaves/dhania patta
- 2
green chili/hari mirch, chopped
- 2
cloves garlic/lehsun, chopped (1 tsp)
- 1 inch
ginger/adrak, chopped or grated (1 tsp)
- 2
tbsp. fresh coconut sliced or chopped
- 1 tsp
cumin seeds/jeera
- 1 tsp
coriander seeds/sabut dhania
DIRECTION
- Rinse
Basmati rice till the water runs clear of the starch. Soak the rice in water for
about 20-30 minutes.
- After
30 minutes drainthe rice and keep aside.
- Pluck
and wash mint and coriander leaves, drain them and keep aside.
- Grind
the ingredients mentioned under the ‘mint paste’ above in a chutney grinder
or a wet grinder.
- Add 3
tbsp. water and grind to a smooth paste. Add more water if required. I added
¼ cup water while grinding.
- Heat 3
tbsp. of oil in a pressure cooker pan. Add the whole spices- 1to 2 inch
cinnamon, 3-4 cloves, 2 green cardamom, 2 tej patta. Fry the spices for few seconds
till they are aromatic.
- Then
add thinly sliced onion. Sauté till the onions become golden.
- Then
add the ground mint paste. Fry on a medium to low flame for about 2 to 3
minutes.
- Add ¼
tsp turmeric and ½ tsp red chili powder. Stir the masala for a minute.
- Then
add green peas, chopped tomato and chopped potato. Mix.
- Add
the drained rice and stir gently.
- Add
salt. The masala should coat the rice grains well. Stir and sauté for 1-2
minutes.
- Then
add 2.5 to 3 cups water. Stir well.
- Cover
the lid tightly and pressure cook for 2 whistles till the rice grains are
cooked.
- When
the pressure settles down on its own; open the lid and gently fluff the rice.
NOTES
- The
rice in this recipe is cooked in pressure cooker, but you can also make it in
a pot. Add extra 1 cup (or more if required) water to the recipe.
- The
cooking time of rice varies upon quality of rice and soaking. If the rice is
soaked for longer period of time, then the rice become mushy while cooking.
So just soak the rice for 30 minutes and then drain it.
- If you
are not adding potatoes reduce the amount of water by ¼ cup, as the mint
paste will have enough moisture to make the rice perfect.
SERVING SUGGESTION
Serve
mint pulao hot with plain curd/yogurt or with raita.
|
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