During the summer months, I often keep fresh mint leaves in the refrigerator so I can quickly make a glass of cool, refreshing shikanji (Indian lemonade). One day, with a bunch of mint on hand and a craving for a simple rice dish, I decided to make mint pulao and capture the process to share here.
A pulao is a fragrant rice dish where the rice is cooked together with other ingredients—such as vegetables, meat, paneer, or herbs—in a lightly spiced broth. The grains absorb the flavors of the spices and aromatics as they cook, resulting in a dish that is both simple and deeply aromatic. Traditionally, pulao is prepared with long-grained rice, most commonly basmati, which cooks into light, separate grains.
This version is intentionally simple and highlights the fresh, bright flavor of mint. The herb is blended with ginger, garlic, and green chili to form a fragrant paste that perfumes the rice as it cooks. If you’d like to make the dish heartier, you can easily add vegetables such as peas, carrots, or beans.
If you’re new to making pulao, you may also want to take a look at my Vegetable Pulao recipe, where I go into more detail about techniques, spice options, and variations.
Tips for Perfect Pulao
Making pulao is quite straightforward, but two small details make a big difference in how the rice turns out.
Rice-to-Water Proportion
For every cup of uncooked rice, use about 1¾ cups of water. This ratio helps ensure the rice cooks through while keeping the grains light and separate.
If you add vegetables (about ¾ cup), include an additional ¼ cup of water so the vegetables have enough moisture to cook along with the rice.
Soaking and Cooking Time
Soaking the rice helps it cook more evenly and reduces cooking time.
- 15 minutes soaking: rice cooks in about 9–10 minutes
- 30 minutes soaking: rice cooks in about 8–9 minutes
Depending on the soaking time, take a quick peek around the 7–9 minute mark. If the water has been absorbed and the rice looks cooked, turn off the heat and leave the pot covered so the rice can finish steaming.
Serving Suggestions
Fluff the rice gently with a fork before serving. This fragrant mint pulao pairs beautifully with lemon wedges, cucumber raita, and a small side of achar (Indian pickle). The bright herbal flavor of mint makes it especially refreshing alongside richer curries or grilled dishes.
Mint Pulao
Ingredients
- 1 bunch Mint Leaves
- 2 tbsp Oil
- 2 cups Hot Water adjust quantity per recipe instructions
- 1 Onion medium size, sliced
- Ginger Small piece of
- 3 cloves Garlic
- 1 Green Chili optional
- 1 tsp Cumin Seeds
- 1 Bay leaf
- 1 Black Cardamom
- 2 Green Cardamoms
- 1 inch Cinnamon
- 2 Cloves
Method
- Remove the mint leaves from the stems and wash them thoroughly. Add the mint leaves, ginger, garlic and green chilis to a chopper.
- Chop the mint, ginger, garlic, and green chili, then set them aside.
- Next, wash the rice in a bowl using several changes of water until the final rinse runs almost clear. Washing removes excess surface starch so the grains remain separate while cooking and absorb the flavors of the spices and broth more effectively.
- Soak the rice while you finish the remaining prep.
- Heat about 2 tbsp Oil in a thick-bottomed pot and add the Cumin Seeds and the whole spices.
- As soon as the Cumin Seeds start to shimmer, add the sliced onions.
- Fry the Onions until they start to turn brown, which should take about 6-8 minutes.
- Add the Mint, Ginger, Garlic and Chili paste to the pot, give it a stir and let cook for about a minute.
- Add the drained rice and salt, stir gently, and cook for about 1 minute so the grains lightly toast in the spiced oil.
- Pour in 1¾ cups hot water, stir once, cover the pot, and cook on medium heat.
- After about 8 minutes, check if the water has been absorbed. If the rice looks cooked, turn off the heat and let the pot sit covered for 10 minutes to finish steaming.
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