Pudina Rice: Mint Rice (No Onion Or Garlic)

Pudina rice – fragrant basmati with the freshness of mint leaves, the zing of ginger and lime, and nutty cashew goodness to round it all off.

This recipe is similar to cashew mint pulao in its key ingredients, but it distinguishes itself in the technique. Cashew mint pulao is a richer, more elaborate recipe: you cook the rice together with the mint and cashew nuts. Pudina rice, on the other hand, is quick and easy: you start off with pre-cooked rice and do a final stir-fry with mint masala.

This one’s also vegan-friendly and uses no onion or garlic.

You Need:

[Serves 1-2: depends on your appetite!]

• Boiled basmati rice – 2 cups, cooked
• Mint leaves – small bunch (~1 packed cup of plucked leaves)
• Salt – to taste
• Green chilies – 2
• Ginger – 1/2 inch piece
• Lime juice – 1 teaspoon
• Cashew nuts – 1/4 cup
• Urad dal – 2/3 teaspoon
• Mustard seeds – 1/2 teaspoon
• Peanut oil – 1/2 tablespoon

In the picture above: urad dal, mustard seeds, cashew nuts.

How To Make Pudina Rice:

1. Chop and grind

Pluck and wash the mint leaves. Chop them roughly.

Peel and chop ginger. Slit green chilies.

Place the chopped mint leaves, ginger and green chilies in a grinder.

Grind to paste.

2. Cook

Keep the boiled basmati rice cool and ready to use.

Heat peanut oil in a wide non-stick pan.

To the hot oil, add urad dal, mustard seeds and cashew nuts. Set heat to low and stir around till the urad dal has darkened and the cashew nuts are flecked golden.

Transfer the ground mint paste to the pan.

Mix well. Continue to cook on low heat for another 2-3 minutes. Sprinkle some water if the ground mint paste looks too dry.

Add salt to taste, and then transfer the cool boiled rice to the pan. Combine rice with the cooking mint paste – very carefully, don’t let the delicate rice grains turn to mush.

Cover and cook for another 2-3 minutes, stirring once in between.

Switch off the heat and stir in freshly squeezed lime juice.

Pudina rice (mint rice) is ready.

Serving Suggestions:

The mint aroma is best enjoyed fresh off the stove. Serve pudina rice hot or warm for lunch or dinner, either on its own as a one-pot meal or with light sides if you like [suggestions: a crunchy raita such as moong and onion raita, a vegetable stir-fry such as sookhi arbi or aloo bell pepper, a salad such as this cucumber anar salad.]

Here it is with horsegram sprouts salad on the side:

Tip: Pudina rice works especially well in lunchboxes as a nutritious no-spill meal. While we’re on the topic, take a look at our range of no-spill lunchbox recipes.

Notes:

Try out other variety rice recipes from The Steaming Pot archives: 12 Vegetarian Rice Dishes.

Do more with fresh mint! Check out these recipes: