10 Irresistible Pudina Rice Recipes for Flavorful & Healthy Meals

Have you ever tried Pudina rice? If you did, you definitely would love it for its scrumptious taste and healthy ingredients! It is also great because you can add different ingredients to make your signature dish that everyone is sure to love! It is a versatile rice dish that goes with many accompaniments including curries, salads, simple vegetarian dishes, etc.

To make a yummy pudina rice dish, you do not have to buy too many ingredients, unless you want to make it a little fancy for a lunch or dinner party. It is also a fantastic rice dish to cook as it does not take too much of your time!

All said and done, how about trying out some unbelievably delicious pudina rice recipes? That would be great, wouldn’t it? Then delay no more and go ahead with the post!

Let’s have a look at the 10 delicious Pudina rice recipes:

1. Peppery Flavoured Mint Rice:

Peppery flavoured mint rice is a delicious pudina rice recipe which is easy to cook and yet impressive! It hardly takes 20 minutes to prepare this lip-smacking dish.

Ingredients:

• 2 cups long grained rice, washed and soaked for 1 hour.
• ½ cup onions, sliced
• 1 Tbsp. salt to add taste
• 2 Tbsp. oil for cooking
• 2Tbsp fresh mint leaves paste
• Few drops of lemon juice

Method:

1. Take a sauce pan with a heavy bottom and add oil to it.
2. Add cumin seeds to it.
3. Add sliced onions and sauté till the colour of onions turns brown.
4. Add soaked rice and mint leaves paste and turn around for some time.
5. Now add 3 cups of water to the rice.
6. Allow the mixture to boil for few minutes and then sprinkle lemon drops onto it.
7. Cover the pan and allow the rice to cook on low heat.
8. After 10 minutes your rice should be ready to serve.

2. Mint Pulao Using Leftover Rice:

Mint Pulao is an instant dish which can be made by using leftover rice. You can eat this pulao in breakfast or lunch with raita and papad.

Ingredients:

• 1/2 cup cooked Rice (leftover)
• ½ cup mint leaves
•  ½ cup chopped coriander leaves
• ¼ tsp finely chopped ginger
• 1/2tsp lemon juice
• Peas 2 tbsp.
• Grated fresh coconut
• 2 cloves of garlic
• 2 Cloves
• 1 Bay Leaf
• 1 Green Chilli finely chopped
• 1 medium Onion sliced 1 tbsp
•  Ghee
• Fresh Mint Leaves
• Roasted Cashew for garnishing

Method:

1. Heat the ghee in a non-stick pan.
2. Add bay leaf, cloves and sauté it for approx. ½ minute.
3. Add chopped green chilli, sliced onion and sauté until onion changes to light brown colour.
4. Add rice to this mixture.
5. Now make a paste of mint leaves, coriander leaves, peas, lemon juice, garlic, ginger and grated fresh coconut in a mixer grinder. Mix it gently.
6. Cook for 2-3 minutes.
7. Add this pulao in a serving bowl and garnish it with mint leaves and roasted cashews.

3. Mint Rice With Capsicum:

Enjoy this yummy recipe with fried vegetables in it. It can be a favourite dish for your lunchbox.

Ingredients:

• 1 cup cooked rice
• 1 cup mint leaves
• 3 green chillies
• 2 tbsp. oil
• 8 Pearl Onions
• ¼ cup diced Capsicum
• Salt to taste
• Coriander leaves to garnish
• ½ cup urad dal
• 5 to 6 cashews

Method:

1. First, heat the pan and add oil to it.
2. Spread the cooked sona masoori or basmati rice and allow it to cool.
3. Grind mint leaves, green chilli and some water in a grinder to form a fine paste.
4. Add onions, capsicum, cashews and dal in the pan and stir fry for 2 minutes.
5. Add cooked rice to the mixture and cover the pan.
6. Add the mint paste and cook for 3 to 4 minutes.
7. Add salt and your palatable mint rice with capsicum is ready.

4. Mint Pulao With Coconut Milk:

Mint Pulao with coconut milk is a simple yet nutritious dish which has the flavours of mint and healthy coconut milk.

Ingredients:

• 1 cup basmati rice
• 3 sliced onions
• 4 tsp coconut milk
• Garam masala
• Salt as per taste
• 1 cup mint leaves
• Peas
• 2 green chillies
• ¼ tsp ginger and garlic paste
• 2 tsp oil
• ½ tsp fennel seeds
• 2 cloves
• ½ cinnamon stick
• 1 cardamom

Method:

1. Wash and soak rice for half an hour.
2. Make a paste of chillies and mint leaves in a grinder.
3. Heat oil in a cooker and add onions, ginger garlic paste, peas, fennel seeds, cloves, cardamom and cinnamon stick to it.
4. Sauté it for 1 or 2 minutes.
5. Add the mint paste and fry it for some time.
6. Add the basmati rice, coconut water and some water for cooking.
7. Cook for 2 whistles. Turn the rice with a fork when pressure goes off without breaking the rice.

Serve it hot with boondi raita or pickle.

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