Go Back
–+ servings
Mint Pulao

Mint Pulao

87kcal
Share Print
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
A simple and fragrant mint pulao made with basmati rice, fresh mint, and warm whole spices. This light, aromatic rice dish comes together easily and pairs perfectly with raita, lemon wedges, and your favorite curry.
Servings 4 servings
Course Accompaniment, Entree, Main Course
Cuisine Indian

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
Garam Masala Spices (use whichever are available)
  • 1 tsp Cumin Seeds
  • 1 Bay leaf
  • 1 Black Cardamom
  • 2 Green Cardamoms
  • 1 inch Cinnamon
  • 2 Cloves

Method

Preparation
  1. Remove the mint leaves from the stems and wash them thoroughly. Add the mint leaves, ginger, garlic and green chilis to a chopper.
    Ginger Garlic Mint Chili Masala Chopper
  2. Chop the mint, ginger, garlic, and green chili, then set them aside.
    Ginger Garlic Mint Chili Masala Chopper
  3. 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.
    4. For the best flavor and texture, use long grained rice such as high-quality basmati rice. Its long grains and natural aroma produce the light, fluffy results that define a good pulao. Other long-grained rice can work, but basmati consistently gives the best results.
  4. Soak the rice while you finish the remaining prep.
    5. Soaking the rice helps it cook more evenly and reduces cooking time.
Cooking the Mint Pulao
  1. Heat about 2 tbsp Oil in a thick-bottomed pot and add the Cumin Seeds and the whole spices.
    Mint Pulao
    2. You don’t need every spice listed to make a flavorful pulao - use what you have on hand. Since the spices mainly infuse the oil, even a simple combination like cumin seeds and a cinnamon stick works well, while spices like star anise add visual appeal.
    Many of these spices are also used in garam masala. If whole spices aren’t available, you can substitute garam masala powder - add it after the vegetables go in. The flavor will be warmer and more blended rather than layered, and some store-bought blends can be quite spicy, but it remains an excellent shortcut.
  2. As soon as the Cumin Seeds start to shimmer, add the sliced onions.
    Mint Pulao
  3. Fry the Onions until they start to turn brown, which should take about 6-8 minutes.
    Mint Pulao
  4. Add the Mint, Ginger, Garlic and Chili paste to the pot, give it a stir and let cook for about a minute.
    Mint Pulao
  5. Add the drained rice and salt, stir gently, and cook for about 1 minute so the grains lightly toast in the spiced oil.
    Mint Pulao
  6. Pour in 1¾ cups hot water, stir once, cover the pot, and cook on medium heat.
    7. When cooking rice using the absorption method (no draining), the water ratio is key for fluffy, separate grains.
    For basmati or other long-grained rice, use 1¾ cups water per 1 cup rice. When adding vegetables, include an extra ¼ to ½ cup water, depending on their quantity and moisture. In this recipe, that brings the total to 2¼ cups water per cup of rice.
    With practice, you’ll develop a feel for the right proportions and timing.
  7. 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.
    Mint Pulao
    8. 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.
    15 minutes soaking: rice cooks in about 9–10 minutes
    30 minutes soaking: rice cooks in about 8–9 minutes

Nutrition

Calories87kcalCarbohydrates6gProtein1gFat7gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat5gTrans Fat0.03gSodium41mgPotassium83mgFiber2gSugar2gVitamin A52IUVitamin C5mgCalcium27mgIron1mg

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe