Pudina or Mint is a very popular herb all over the world and pudina rice is one of the most flavored rice recipes you can cook. Mint has excellent curative properties and is considered a great home remedy for stomach ailments. It is known to have:
Soothing properties - Mint has natural oils that can help soothe the digestive tract.
Cleansing properties - Mint can help flush out toxins from your body and improve overall health. It can also help you clear toxins from your blood.
Freshening properties - Mint has always been considered great for oral health and improved oral hygiene. That is where the term ‘minty fresh breath’ originated from.
Well, to begin with, its a south indian style recipe. Made with fresh mint or pudina with a touch of freshly grinded Indian spices, later blended with fresh cream. An easy recipe for lunch with cashew nuts added or with onion stir fried. It goes on days when you are late for preparing your lunch. Easier done then said. It goes well with home made fresh Onion Yogurt.
- Total: 1 hr 15 min
- Prep: 20 mins-25 mins
- Inactive: 15 min
- Cook: 20 min
- Yield: 4 servings
- Level: Easy
To make Pudina Rice
Green chilies, Onion, Garlic, Ginger and washed Pudina needs to be grinded well, to make it a fine paste. Indian Spices like shahi jeera, bay leaf, cardamom, clove, cinnamon, star anise are roasted and then grinded well to bring out the flavor. Later after sautéed is completed, add fresh whipped cream. Finally add steamed rice to it. Garnish it with onion or cashew nuts or coriander leaves. You can serve this with fresh Onion Yoghurt.
Ingredients
- 400 gms of Rice
- 200 gms or loosely measured Mint leaves (Pudina)
- Handful Coriander leaves to garnish
- 2 Green Chilies
- 1 inch Ginger
- 4 cloves of Garlic
- 2 Onions (1 big, 1 small)
- Salt as required
- 1/2 tsp Turmeric Powder (haldi)
- 2 tbsp of fresh Whipped Cream
- 3 tbsp Oil
- 1 tbsp of Ghee
- 3.5 cups Water (whatever suits your rice variety)
Dry Spices
- 2 Bay Leaf (tej patta)
- 2 Star Anise
- ½ tsp Cumin (shahi jeera)
- 6 Clove (laung)
- 2 Cinnamon sticks (dal cheeni)
- 4 green Cardamoms (illaichi)
Step 1: Pre Procedure
Firstly, in Pressure cooker: Wash rice and soak it for about 15 minutes. Cook the rice till the water almost evaporates. Cook it for about 7 minutes on a low flame. Do not allow to whistle. Cover the lid and cook on low flame till the rice is cooked, then switch it off. When the pressure goes away, open the lid gently.
Secondly, in Pan: Take 2 tbsp of oil. Heat it, then add split cashew nuts to it. Toast it in oil until the colour changes. Take it out gently and let it cool on a tissue paper.
Thirdly: Take 1 small onion. Cut it in smal to big rings. Then seperate the rings from one another and dip it in ice water. This one simple step tames the bite of the raw onions and mellows its flavor. Then, in a frying pan add a small cup of oil. Allow it to heat. Then in a medium flame, deep fry the onions till it changes to golden brown. Take it out carefully and let it cool on a tissue paper.
Step 2: Preparation for Mint/Pudina Paste
- Wash mint and coriander leaves, drain them completely.
- Grind mint, green chilies, ginger, garlic and onion to a smooth paste adding very little water.
- Add salt while grinding it, to remove the bitter after taste.
Step 3: Making Mint/Pudina Paste
- Heat a pan with 2 tbsp oil. Add the dry spices and sauté.
- Add the Mint paste and fry on a medium to low flame for about 5 to 6 minutes.
- Mix and sauté till it starts to leave the oil behind.
- Then add 2 tbsp of fresh whipped cream and mix it well.
- Let it cook for 4-5 mins.
- Taste, if require, add salt to suit your taste.
- Then add cooked rice to it.
- Toss then mix it well after adding 1 tbsp of ghee to it.
- Garnish it with toasted cashew nuts or fried onion or coriander leaves.
- Serve pudina rice with fresh onion yoghurt.
Post your feedback after trying it for yourself. Do comment if you need me to post recipe for onion yogurt.
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