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Steaming fragrant green pudina rice mint pulao in a ceramic bowl with fried cashews and raita

Easy Pudina Rice (Fragrant Mint Pulao in Pressure Cooker)

Fragrant, restaurant-style Pudina Rice (Mint Pulao) made with long-grain basmati rice, fresh mint, coriander, whole aromatic spices, and golden cashews. Prepared in 25 minutes in a pressure cooker with separate, fluffy grains.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch Box, Main Course, Rice Dishes
Cuisine: Indian, South Indian
Calories: 280
Ingredients Method

Ingredients
  

Fresh Mint Paste (Pudina Masala)
  • 1 packed cup fresh mint leaves (pudina) washed thoroughly
  • ½ cup fresh coriander leaves (cilantro) tender stems included
  • 2 to 3 whole green chilies adjust to heat preference
  • 1 inch fresh ginger peeled
  • 4 to 5 cloves garlic peeled
  • 1 tablespoon fresh lemon juice essential to keep paste vibrant green
Rice & Whole Spices (Tadka)
  • 1 cup aged Basmati rice rinsed and soaked for 20 mins
  • 1 ¾ cups water for fluffy separate grains
  • 2 tablespoons ghee or cooking oil
  • 10 to 12 whole cashews (kaju) split
  • 1 small bay leaf (tejpatta)
  • 1 inch cinnamon stick (dalchini)
  • 3 whole green cardamoms (elaichi) bruised
  • 4 whole cloves (laung)
  • 1 teaspoon cumin seeds (jeera)
  • 1 medium onion thinly sliced
  • 1 teaspoon salt to taste

Method
 

Make the Vibrant Green Paste
  1. Blend aromatics: Add mint leaves, coriander, green chilies, ginger, garlic, lemon juice, and 2 tablespoons of water into a blender. Grind into a smooth, fragrant green puree. Set aside.
Sauté Spices & Onions
  1. Fry cashews & whole spices: Heat 2 tablespoons ghee or oil in a pressure cooker over medium heat. Fry cashews until golden; remove half for garnish. Add cumin seeds, bay leaf, cinnamon stick, cardamoms, and cloves. Sauté for 30 seconds until fragrant.
  2. Caramelize onions: Add sliced onions and sauté for 4 to 5 minutes until translucent and edges turn light golden brown.
  3. Cook mint paste: Pour in the ground green pudina paste. Sauté on medium-low heat for 2 to 3 minutes until the raw aroma vanishes and oil begins to separate lightly along the sides.
Pressure Cook & Steam Rest
  1. Add rice and water: Add drained soaked basmati rice. Gently toss for 30 seconds so grains coat with the herb ghee without breaking. Pour in 1 ¾ cups water and 1 tsp salt. Stir once.
  2. Pressure cook: Secure the lid with whistle on. Cook for 2 whistles on medium flame. Turn off heat immediately.
  3. Natural release & fluff: Allow pressure to release naturally for 10 minutes. Open lid, rest for 2 minutes, then fluff gently with a fork. Garnish with reserved golden cashews and fresh mint.