13 February, 2020
Mint rice recipe
Simple pudina rice recipe
For Ingredients and quantity Jump to Recipe
Mint rice/pudina rice is a simple goto dish made during a busy day. It is one of the easy lunch box dishes, commonly called as variety rice. Mint rice gets a sweet and lingering cool effect from the mint leaves. Along with other spices and pulses, mint rice makes a delicious dish.
In this recipe, I have prepared the mint paste separately and mixed it with the boiled rice instead of pressure cooking it. And the ingredients used are very simple like red chili, channa dal, urad dal, shallots, coconut, etc instead of biryani masala or biryani spices.
All you need is mint paste and some cooked rice to complete this recipe. You can also use leftover rice to quicken the process.
Use fried potatoes or raita as sides to add more flavor to the dish.
How to make mint rice
Step 1:
Making the mint paste: In a mixer add shallot, ginger, garlic, green chilli, cumin, peanut, dried coconut, mint leaves, salt, and some water. Blend it into a fine paste.
Step 2:
Next, in a kadai/pan add oil and heat it up. Now add fennel, curry leaves, dried red chilli and saute for few seconds.
Now add the onions and saute till translucent. Once done add oil, red chilli powder, turmeric powder, black pepper powder along with roasted channa dal and urad dal. Mix and saute for a few seconds.
Step 3:
Now, add the mint paste and saute for some time and then add water along with salt and cook till it forms a thick paste.
Step 4:
Finally, add boiled rice and mix it with the mint paste. Now close and cook on low flame for a couple of minutes.
Simple pudina rice is ready!
How to make mint rice video recipe:
How to make mint rice recipe card:
Mint Rice Recipe
Equipment
- Pan/Kadai
Ingredients
Main
- Boil 1/2 cup basmati rice
- 2 tbsp Oil
- 1 tsp fennel
- 2 Red chilli
- 1 tsp Peanut
- 1 Small Onion
- 1/2 tsp Red chilli powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Black pepper powder
- 1/2 tsp Channa dal
- 1/2 tsp Urad dal
- Curry leaves
For mint paste
- 1 Cup Mint leaves
- 1 Large Green chili
- 5 shallot
- 1 Inch ginger
- 4 to 5 Clove Garlic
- 1 tsp Cumin
- 2 tbsp Peanut
- 5 to 7 pieces Coconut
- 1 tsp salt
- 5 tbsp Water
Instructions
- Grind all the ingredients in mint paste ingredient section and make a paste
- Heat the oil and saute fennel, red chilli and curry leaves
- Next add onion and saute till translucent
- Add red chilli powder, black pepper powder and turmeric and mix well. Along with it saute roasted channa dal and urad dal.
- Next add the prepared paste and saute for few seconds. Now add some water and cook till it turns into a thick paste.
- Now add the boiled rice to the paste and mix well.
- Close and cool in low flame for few minutes.
- Garnish with coriander and serve hot!
Video
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Interesting facts:
Most species of mints are perennial plants which means that they can survive more than two years in the wild.
Mint loves water. Fresh mint should be stored in the refrigerator. Simply wrap the fresh mint in a damp paper towel and loosely wrap in plastic. Storing dried mint requires an airtight container and a spot away from light and humidity.
There are about 18 mint species.
3 thoughts
followed your steps, mint rice came out really well!
Ok I wasn’t hungry but after looking at these photos I definitely am. You always amaze me with your creativity.
Thank you so much