Easy Pudhina Pulao | Mint Pulao Recipe with easy step by step instructions and a video for your easy understanding.

How to make Pudhina Pulao Recipe

Here the pudhina is ground and cooked with rice either with water or with coconut milk with the Indian spices. This is a mild spicy pulao but you can alter it as per your spice level by adding more chillies.

Also in this Pudhina Pulao | Mint pulao I have added some green peas and potato, which increases the taste, but your can also add your own favorite veggies to this like beans, cauliflower, carrot etc and make even more healthier pulao recipe.

And here I have not used pressure cooker and used the Kadai method to cook the pulao. So it uses little bit more water than usual. I have also posted different pudhina pulao using pressure cooker – pressure cooker Pudhina pulao method which is done totally in different style.

You can check my other pulao recipes below

• Vegetable Pulao
• Potato Pulao
• Channa Pulao
• Bitter gourd Pulao
• Sweet Corn Pulao

You can also check the full collections below like

• Collection of Pulao Recipes
• Collection of Rice Recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (Quick Videos) and for recipes in Tamil – Just Samayal (Detailed Videos).

Recipe to make the Pulao

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Pudhina Pulao | Mint Pulao

Pudhina Pulao | Mint Pulao is a very aromatic and tasty pulao recipe, which when prepared, your whole house is filled with nice aroma of pudhina or the mint leaves. Here the pudhina is ground and cooked with rice either with water or with coconut milk with the Indian spices. This is a milk spicy pulao but you can alter it as per your spice level by adding more chillies.

Course Main Course

Cuisine Indian

Keyword Mint Pulao, Pudhina Pulao, Pulao Recipes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

soaking time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 400kcal

Author Akila

Ingredients

To grind

• Mint leaves / pudhina – 1 bunch 1.5 cup
• green chilli – 2
• ginger – 2 inch
• garlic – 4 cloves
• coconut – 3 tbsp
• lemon juice – from 1/2 lemon

Spices

• Star anise – 1
• cardamom – 1
• cloves – 4 to 5
• cinnamon stick – little or 4 to 5, 2 inch length
• bay leaf – 2
• fennel seeds – 1 tsp

Other ingredients

• Rice – 1.5 cups
• Oil – 2 tbsp
• ghee – 2 tbsp
• Onion – 2 big
• potatoes – 1 big
• green peas – 1/4 cup
• salt – as per taste
• garam masala – 1 tsp
• turmeric – 1/4 tsp
• water – 2.5 to 3 cup
• optional ingredients
• cashews – few
• ghee – 2 tsp
• * you can also add veggies like carrot, beans, cauliflower etc

Instructions

• soak basmati rice for about 20 min. Filter water and keep ready. Also cube the potatoes and keep it ready as well.

Prepare mint paste

• Add the fresh mint leaves, green chilli, garlic, coconut, ginger and squeeze lemon juice in the mixie jar.
• Add little water and grind to a fine paste. Keep it aside.

Prepare the pulao

• In a big wok, add ghee and oil and when hot, add the spices mentioned.
• Fry them for a min.
• To this add the onion and saute for a while.

Cooking the veggies

• Add the potatoes and saute them for while. If you are using fresh green peas, add now and saute it along with the potatoes.
• Since I have used the frozen green peas, i have added it bit later of about 5 min, after adding the potatoes.
• Now Add the green peas, and also add the salt, garam masala and turmeric.
• Saute the veggies nicely. If you want you can add your other favorite veggies, like carrot, cauliflower, beans etc and make it more healthy. But I have restricted to only these potatoes and green peas.
• Include the ground mint paste now and mix for about 2 to 3 min.
• Once the veggies are well sauted, then add the 2.5 to 3 cups of water. If you are using pressure cooker, then add for 1 cup rice, 1.5 cups of water (1: 1.5 ratio). But, as I am using kadai or wok for making this pulao, I have added extra water.
• Now close the lid and cook for about 10 to 12 min. If using pressure cooker, then cook for 2 whistles or as per your cooker instructions.
• After about 10 minutes, check if the rice is cooked well, give a stir and close again. Now keep the flame in low.

Fry the cashews

• Meanwhile, in another pan, add 2 tsp of ghee and add the cashews.
• fry the cashews till light brown colour. Remove them and keep ready.
• Add the cashews with ghee to the pulao now and mix gently without breaking the rice.
• Serve the hot hot pudhina pulao with vegetable raita.

Video

Notes

Chcck the Below Notes

Ingredients

To grind

• Mint leaves / pudhina – 1 bunch ( 1.5 cup)
• green chilli – 2
• ginger – 2 inch
• garlic – 4 cloves
• coconut – 3 tbsp
• lemon juice – from 1/2 lemon

Spices

• Star anise – 1
• cardamom – 1
• cloves – 4 to 5
• cinnamon stick – little ( or 4 to 5, 2 inch length)
• bay leaf – 2
• fennel seeds – 1 tsp

Other ingredients

• Rice – 1.5 cups
• Oil – 2 tbsp
• ghee – 2 tbsp
• Onion – 2 big
• potatoes – 1 big
• green peas – 1/4 cup
• salt – as per taste
• garam masala – 1 tsp
• turmeric – 1/4 tsp
• water – 2.5 to 3 cup

optional ingredients

• cashews – few
• ghee – 2 tsp

*(you can also add veggies like carrot, beans, cauliflower etc)

Step by step instructions to make the Pudhina Pulao | Mint Pulao

soak basmati rice for about 20 min. Filter water and keep ready. Also cube the potatoes and keep it ready as well.

Prepare mint paste

Add the fresh mint leaves,

green chilli, garlic, coconut, ginger

and squeeze lemon juice in the mixie jar.

Add little water and grind to a fine paste. Keep it aside.

Prepare the pulao

In a big wok, add ghee and oil

and when hot, add the spices mentioned.

Fry them for a min.

To this add the onion and saute for a while.

Cooking the veggies

Add the potatoes and saute them for while. If you are using fresh green peas, add now and saute it along with the potatoes. Since I have used the frozen green peas, i have added it bit later of about 5 min, after adding the potatoes.

Now Add the green peas, and also add the salt,

garam masala and turmeric.

Saute the veggies nicely. If you want you can add your other favorite veggies, like carrot, cauliflower, beans etc and make it more healthy. But I have restricted to only these potatoes and green peas.

Include the ground mint paste now and mix for about 2 to 3 min.

Once the veggies are well sauted and raw smell of mint goes off, then add the 2.5 to 3 cups of water. Adjust the salt now and allow to boil for about 2 to 3 min If you are using pressure cooker, then add for 1 cup rice, 1.5 cups of water (1: 1.5 ratio). But, as I am using kadai or wok for making this pulao, I have added extra water.

Now add the soaked rice slowly.

Close the lid and cook for about 10 to 12 min. If using pressure cooker, then cook for 2 whistles or as per your cooker instructions.

After about 10 minutes, check if the rice is cooked well, give a stir and close again. Now keep the flame in low.

Fry the cashews

Meanwhile, in another pan, add 2 tsp of ghee and add the cashews.

fry the cashews till light brown colour. Remove them and keep ready.

Add the cashews with ghee to the pulao now

and mix gently without breaking the rice.

Serve the hot hot pudhina pulao with vegetable raita.

Taste yummy and flavorful pudhina pulao | Mint Pulao is ready.

Notes

• you can replace 1 cup water with thin coconut milk for a rich taste
• adding cashews is purely optional
• adjust the chilli and garam masala, as per your family spice level

The post Pudhina Pulao | Mint Pulao | Pulao recipes appeared first on Learning-to-cook.

This Channa Pulao, I have never tried before and this is the first time I tried and it was a immediate hit with my family members. Normally, I make channa masala using the channa, since i do not know much recipes with this. But when tried this pulao, it really tasted yummy even with simple onion tomato raita. You can check the list of pulao recipes here. 

Paneer Pulao
Peas Pulao
Mushroom Pulao
Sweet corn Pulao
Spicy Tomato Pulao
Capsicum Pulao

How to make Channa Pulao

Preparation time: 35 min + Soaking time of rice and Channa | Cook Time: 20 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: North Indian

Ingredients 

Spices To Temper

Fennel Seeds – 1/2 tsp
Cloves – 4
Cinnamon stick – 1
Cardomom – 1
Bayleaf – 1
Star Anise – 2

For Pulao

Basmathi rice – 3 cups

Channa / Chick peas – 1 cup
Onion – 2 (chopped lengthwise)
Ginger Garlic Paste – 1 tbspGreen Chillies – 2 (slit into half – lengthwise)
Channa powder – 1.5 tsp

Mint leaves – 1 tbsp (optional – chopped nicely)
Coriander leaves – 2 tbsp (chopped nicely)

Water – 4.5 cups
Oil – 2 tbsp
Ghee – 2 tbsp
Cashews – few (optional)
Coriander leaves for garnishing
Salt – as per taste

Method 

1. Soak the rice for 20min atleast.

2. Soak channa for 4 hrs and pressure cook for 3 whistles. (* See notes)

3. In a pressure cooker, add oil and add the spices one by one and fry for a min.

4. Add the onion, green chillies and the ginger garlic paste and saute till the onion becomes translucent.

5. Add the coriander leaves and salt.

6. Saute them.

7. Add the channa masala powder.

8. Add the channa.

9. Add the water and when boiling, add the soaked rice.

10. Cover and cook under low flame for exactly 10 min. When the pressure goes down, remove the lid.

11. Add the ghee and mix well, without breaking the rice.

12. Serve hot with raita.

Yummy and delicious Channa Pulao is ready.

Check the video here

Notes:
1. If channa is soaked overnight, no need to pressure cook it separately. It will become very mushy, as we cook it along with rice. If soaked for 4 hours, pressure cook first and then again cook with rice.
2. Adding the channa masala is enough, as it gives unique flavor. If you want, you can add garam masala also. But keep in mind to check for the spiciness.

Tags: Pulao Recipes, Channa Pulao Recipes, Channa Pulao, Chickpeas Recipes, Pilaf Recipes, Chickpeas Pilaf Recipes, How to make Channa Pulao, Rice Recipes

The post Channa Pulao | How to make Channa Pulao step by step | Pulao Recipes appeared first on Learning-to-cook.

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The post Easy Pulao Recipes | Indian Pulao Recipes appeared first on Learning-to-cook.