Pudhina rice | Mint pulao
Pudhina Rice | Mint Coriander Rice | Easy 20‑Minute Lunchbox Recipe (One‑Pot Mint Rice)
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Pudhina Rice (Mint Rice) is a fresh, aromatic, and kid‑friendly variety rice that comes together in just 20 minutes — perfect for busy weekday mornings. This simple one‑pot recipe blends mint, coriander, garlic, ginger, and mild spices to create a flavorful lunchbox dish that both kids and adults enjoy.
What is Pudhina Rice? A South Indian mint‑based variety rice made with mint, coriander, mild spices, and basmati rice. It’s aromatic, refreshing, and perfect for lunchboxes.
Why mix coriander with mint? Mint can taste strong for kids. Coriander balances the flavor and adds freshness without reducing the mint aroma.
Can I make this without poppy seeds? Yes. Skip it or replace with a few cashews for richness.
Can I use regular rice instead of basmati? Absolutely. Adjust water based on the rice variety. For sona masoori, use a 1:2 ratio.
Is this recipe spicy? No. It uses just half a green chilli, making it mild and kid‑friendly. Increase chilli for a spicier version.
Can I add vegetables? Yes — peas, sweet corn, carrots, or beans work beautifully.
How long does pudhina rice stay fresh? It stays good for 4–5 hours in a lunchbox and up to 24 hours refrigerated.
Can I make this in an Instant Pot? Yes. Pressure cook for 4 minutes on high, natural release for 10 minutes.
What pairs well with pudhina rice? Veg kurma, salna, tomato raita, onion raita, or simple appalam.
Is this suitable for toddlers? Yes — reduce chilli and make the paste smooth.
Pudhina Rice
Ingredients
- Mint - 1 bunch 20 grams
- Coriander leaves - 1/4 cup
- Onion - 1/4 cup
- Garlic - 1
- Ginnger - 1/2 inch thin piece
- Green Chilli - 1/2
- Poppy seeds - 1/4 tsp
- Fennel seeds - 1/4 tsp
- Ghee - 2 tsp + one drop
- Lemon juice - 1/4 tsp
- Basmati rice - 1/4 cup soaked
- Turmeric powder - pinch
- Salt - as needed
Instructions
- Soak basmati rice in hot water for 30 minutes
- In a pan add 1 tsp of ghee. When the ghee is hot add poppy seeds and fennel seeds; after it splutter
- Add onion, garlic and ginger; sauté till onions are translucent
- Add a pinch of turmeric powder and cook for a minute. Switch off and let it cool down
- Add mint and coriander leaves
- Grind into a paste with little water
- Strain the rice and keep aside
- In a pressure cooker add 1 tsp of ghee and ground mint paste. Sauté for a minute. Add rice and sauté. Add salt and give a quick mix
- Add water and let it boil
- Add a drop of ghee and pressure cooker for 2 whistles. Simmer for a minute and switch off
- After the pressure releases naturally fluff the rice
- Add lemon juice and mix well. Pudhina rice is ready serve with salna/ tomato raita
Video
Notes
- Vegetables of your choice can be added for the rice
- Adjust the spice level according to your preference
- Water required may vary according to your basmati rice
- Cashew, almonds etc. can be added for extra flavour
Ingredients:
Mint – 1 bunch (20 grams )
Coriander leaves – 1/4 cup
Onion – 1/4 cup
Garlic – 1
Ginger – 1/2 inch thin piece
Green Chilli – 1/2
Poppy seeds – 1/4 tsp
Fennel seeds – 1/4 tsp
Ghee– 2 tsp + one drop
Lemon juice – 1/4 tsp
Basmati rice – 50 grams
Water – 80 ml
Turmeric powder – pinch
Salt – as needed
How to make Pudhina rice with step by step pictures:
- Soak basmati rice in hot water for 30 minutes
- In a pan, add 1 tsp of ghee. When the ghee is hot, add poppy seeds and fennel seeds; after it splutters,
- Add onion, garlic, and ginger; sauté till onions are translucent
- Add a pinch of turmeric powder and cook for a minute. Switch off and let it cool down
- Add mint and coriander leaves
- Grind into a paste with a little water
Strain the rice and keep aside - In a pressure cooker, add 1 tsp of ghee and ground mint paste. Sauté for a minute. Add rice and sauté. Add salt and give a quick mix. Add water and let it boil
- Add a drop of ghee and pressure cook for 2 whistles. Simmer for a minute and switch off
- After the pressure releases, naturally fluff the rice
- Add lemon juice and mix well
- Pudhina rice is ready. Serve with veg kurma salna/ tomato raita
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