Mint Rice (Pudhina Rice)
This is one of the easiest lunch/rice recipes. Perfect for summer afternoons, paired with a cucumber or onion raita and a cruncy papad. Fresh mint flavors this rice, I don’t add cilantro as I want the flavor of mint to be the dominant one.
Servings Prep Time
3servings 15minutes
Cook Time
10minutes
Servings Prep Time
3servings 15minutes
Cook Time
10minutes
Ingredients
  • 2bunches fresh mint
  • 4-5green chilies
  • 1/2white onionfinely chopped
  • 1tsp Cumin seeds
  • 2tbsp ghee/oil, divided
  • 2tsp Salt
  • 2tbsp cashew nuts
  • 1/2tsp Hing
  • 1 cup8 oz white rice
  • 1/4cup green peas
Instructions
  1. Wash the rice, and soak for about 15 minutes. Cook with 21/2 cups water for basmati rice. Rice should be cooked soft but not mushy and the grains should be separate. Basmati rice works well for this.
  2. Chop the onion finely
  3. Grind washed mint and green chilies
  4. Heat 1 tbsp of ghee
  5. When hot, add cumin seeds and let splutter. Then add onions, a pinch of salt, and saute for a few minutes
  6. Add peas and continue to saute
  7. Add the mint+green chilies paste and cook till the mixture becomes dry
  8. Add the cooked rice, and salt for the rice and gently fold the rice in without mashing
  9. Turn the heat off
  10. Heat the rest of the ghee in a small pan, when hot, add the hing and cashew nuts and fry to golden
  11. Add to the rice and mix gently
  12. Mint rice is ready! You could add some lime juice for an added kick
  13. Make cucumber and onion raita: Chop cucumber and onions finely, add to thick yogurt, season with salt and pepper.
  14. Temper in oil: hing, mustard seeds, urad dal Add to raita!
Recipe Notes

I used 4 green chilies, increase or reduce as per taste.

Make it vegan by replacing ghee with vegan butter or a neutral oil such as avocado

Optional:

In the tempering of the rice, you may also add whole spices such as cloves, cardamom and cinnamon. I kept this minimalistic and satvik.

Same for ginger garlic. If you’d like a spicier version, add ginger garlic paste and saute with the onion until the raw flavor disappears.