Whether you are planning a quick lunch or a special Indian dinner, this pudina pulao recipe is sure to impress with its refreshing taste and aroma.
Estimated reading time: 5 minutes
Pudina pulao, also known as mint pulao, is a fragrant and flavourful one-pot rice dish. It’s one of my favourite Indian rice dishes. There are so many ways to prepare pulao, and this recipe is a South-style preparation that will just blow you away.
Ingredients You’ll Need
For the Green Paste:
- Coriander Stalks and Mint Leaves are the main flavour base for this pulao recipe.
- Grated Coconut balances the heat of spices!
- Green Chili, Garlic, and Ginger
Other Ingredients
- Basmati or any long—to medium-grain rice is perfect for making pudina pulao. You can also use Sona Masuri or Gobindbhog.
- Whole Spices: Green Cardamom, Cinnamon, Bay Leaf, Cloves, Cumin
- Veggies that are easy to cook like carrots, potato, beans, or green peas.
- Fried Onions are an essential for any Indian rice dish.
- Spice Powders: Red Chilli Powder, Garam Masala or Biryani Masala
- Curd gives a delicious tangy flavour to the pulao. Substitute it with tomatoes.
- For cooking, use either ghee, coconut oil or flavourless vegetable oil.
- Cashews, Salt, and Water
Add – ons
- Paneer: Toss in paneer cubes for a protein-rich version.
- Coconut Milk: Replace curd with coconut milk for a richer taste.
- Spicy Pudina Pulao: Increase the number of green chillies and add a teaspoon of black peppercorns for a spicier version.
How To Make Pudina Pulao
1. Prepare Green Paste
- Clean and rinse the mint leaves and coriander stalks.
- In a blender, add the mint leaves, coriander stalks, green chilli, coconut, ginger, and garlic. Blend into a smooth paste and set aside.
2. Soak Rice
- Clean, wash, and soak rice in clean water while you prepare the base of pulao
3. Whisk Curd
- Add red chilli powder, salt, and garam masala to the curd.
- Whisk till it is smooth and creamy. Set aside.
4. Fry Onion
- Heat ghee or oil in a heavy-bottomed pressure cooker.
- Add the whole spices (bay leaf, cinnamon, cloves, cardamom, and cumin seeds) and sauté for a few seconds until fragrant.
- Add the sliced onions and fry until they turn golden brown. This takes 5 minutes over low heat
5. Add Vegetables
- Add the vegetables (carrot and green peas) and cashews.
- Saute for a minute.
6. Time To Add Rice
- Add soaked rice minus water, whisked curd and green paste.
- Mix gently till all combined well.
- Add water just enough to immerse the rice.
7. Pressure Cook
- Close the lid of the pressure cooker.
- Pressure Cook Pulao over low heat for one whistle.
- Let the steam release naturally from the pressure cooker.
- Let the pulao rest for 5 minutes before fluffing it with a fork.
Serving Suggestion
Pudina Pulao pairs beautifully with:
- Raita: Boondi Raita, Onion Raita, or a delicious Cucumber Raita.
- Papad & Pickle: A crispy papad and a side of spicy pickle enhance the pulao flavour. Is anyone else a fan of crushing papad pieces on pulao?
- Salad: A simple Kachumber Salad or Khamang Kakdi balances the carbs from rice and brings fibre also to the meal.
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Pudina Pulao Recipe
Whether you are planning a quick lunch or a special Indian dinner, this pudina pulao recipe is sure to impress with its refreshing taste.
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Servings: 2 adults
Calories: 655kcal
Ingredients
- 1 Cup basmati rice
- 1 tablespoon ghee
- 4 green cardamom (elaichi)
- 4 cloves (laung)
- 1 bay leaf (tej patta)
- ½ inch cinnamon stick (dal chini)
- 1 teaspoon cumin seeds (jeera)
- 2 tablespoon chopped cashews
- 1 medium size onion, sliced
- 1 medium size carrot, diced
- ⅓ Cup green peas (fresh or frozen)
- ⅓ Cup curd (dahi)
- 1 teaspoon red chilli powder
- ½ teaspoon garam masala powder (see recipe)
- 1 Cup water
- 1 teaspoon salt or to taste
Ingredients For Green Paste
- 2 Cup fresh mint leaves
- 8 – 10 fresh coriander stalks
- 2 green chilli (medium spicy)
- 6 garlic cloves
- 1 inch ginger
- 2 tablespoon grated coconut
Instructions
Prep Work
- Clean, wash, and soak rice in clean water for 15 – 20 minutes.
- Clean and rinse the mint leaves and coriander stalks. In a blender, add the mint leaves, coriander stalks, green chilli, coconut, ginger, and garlic. Blend into a smooth paste and set aside.
- Add red chilli powder, salt, and garam masala to the curd. Whisk till it is smooth and creamy. Set aside.
Cook Pulao
- Heat ghee or oil in a heavy-bottomed pressure cooker.
- Add the whole spices (bay leaf, cinnamon, cloves, cardamom, and cumin seeds) and sauté for a few seconds until fragrant.
- Add the sliced onions and fry until they turn golden brown. This takes 5 minutes over low heat.
- Add the vegetables (carrot and green peas) and cashews. Saute for a minute.
- Add soaked rice minus water, whisked curd and green paste. Mix gently till all combined well. Add water just enough to immerse the rice.
- Close the lid of the pressure cooker. Pressure Cook Pulao over low heat for one whistle. Let the steam release naturally from the pressure cooker. Let the pulao rest for 5 minutes before fluffing it with a fork.
- Serve pudina pulao warm with raita, papad and pickle.
Recipe Notes:
- Adjust the number of green chillies as per personal preference.
- Do not grind the green paste for too long as it might turn bitter.
- You can substitute curd with thin coconut milk.
- you can make this pulao in an instant pot also. It takes 6 minutes in pressure cooker mode.
Nutrition
Calories: 655kcal | Carbohydrates: 110g | Protein: 16g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 1409mg | Potassium: 936mg | Fiber: 13g | Sugar: 10g | Vitamin A: 8088IU | Vitamin C: 42mg | Calcium: 278mg | Iron: 6mg
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