Mint Coriander Pulao Recipe- Authentic Indian Rice Dish

Last Updated on 3 months by Neha Deshmukh

Mint Coriander Pulao Recipe – Authentic Indian Rice Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, comforting meal that doesn’t take ages to make. This Mint Coriander Pulao is exactly that! It’s a vibrant, aromatic rice dish that’s bursting with freshness. I first made this when I was craving something light yet satisfying, and it’s been a family favorite ever since. It’s perfect for a quick weeknight dinner or a special occasion.

Why You’ll Love This Recipe

This pulao is seriously special. It’s not just about the taste (though that’s a huge part of it!). It’s the beautiful green color, the incredible aroma, and how easily it all comes together. Plus, it’s a fantastic way to sneak in some extra greens! It’s a wonderfully balanced dish – fragrant, flavorful, and utterly delicious.

Ingredients

Here’s what you’ll need to create this magic:

• Few mint leaves
• Few coriander leaves
• 2 tbsp coconut
• 3 green chilies
• 1 inch ginger
• 2 tbsp oil
• 2 bay leaves
• 1 black cardamom
• 0.5 tsp cloves
• 1 inch cinnamon
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 onion
• 1 tsp garlic paste
• 1 tsp garam masala
• 0.5 tsp coriander powder
• 2 tbsp peas
• 1 tomato
• 1 bunch methi leaves (fenugreek leaves)
• 1 tsp salt
• 2 cups water
• 1 cup basmati rice
• 2 tsp lemon juice
• 1 tsp ghee

Ingredient Notes

Let’s talk ingredients for a sec! Using the right ingredients makes all the difference.

• Fresh Mint & Coriander: Seriously, don’t skimp here! Fresh herbs are key to that vibrant flavor. I usually grow my own, but a trip to the market works just as well.
• Basmati Rice: Opt for good quality basmati rice. It should be long-grained and fragrant. I prefer aged basmati for the best texture. (About 190g)
• Aromatic Spices: The combination of black cardamom, fennel seeds, and methi leaves is what gives this pulao its unique character. Black cardamom has a smoky flavor that’s just divine! Fennel seeds add a subtle sweetness, and methi leaves bring a lovely earthy note.
• Methi Leaves: If you can’t find fresh methi, you can use 1 tbsp of dried methi leaves, but the flavour won’t be quite as vibrant.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re making the green paste. Blend the mint, coriander, coconut, green chilies, and ginger with water until it’s super smooth. Set this aside – it’s the heart of our pulao!
2. Heat the oil in a kadai (or a deep pan) over medium heat. Add the bay leaf, black cardamom, cloves, cinnamon, fennel seeds, and cumin seeds. Let them sizzle for a minute or two until they become fragrant. This is where your kitchen starts to smell amazing!
3. Now, add the sliced onion and garlic paste. Sauté until the onions turn a beautiful golden brown. Patience is key here – nicely browned onions are crucial for flavor.
4. Stir in the garam masala and coriander powder. Cook for just a minute, stirring constantly, to prevent burning.
5. Add the prepared green masala paste and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
6. Toss in the peas, chopped tomato, and methi leaves. Sauté for another 3-4 minutes, until the tomatoes soften slightly.
7. Pour in the water, then add the soaked basmati rice, lemon juice, and ghee. Give everything a good mix to make sure the rice is evenly coated.
8. Cover the kadai and simmer for about 20 minutes, or until the rice is fully cooked and all the water has been absorbed. Resist the urge to peek!
9. Finally, fluff the pulao gently with a fork and serve hot with your favorite raita.

Expert Tips

• Soaking the Rice: Soaking the basmati rice for about 30 minutes before cooking helps it cook evenly and become fluffier.
• Don’t Overcook: Overcooked rice will be mushy. Keep a close eye on it during the simmering process.
• Gentle Fluffing: Fluffing the pulao gently prevents the grains from breaking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply skip the ghee and use an extra tablespoon of oil instead.
• Spice Level Adjustment: Adjust the number of green chilies to control the heat. My friend, Priya, loves to add a pinch of red chili powder for an extra kick!
• Regional Variations – Lucknowi/Awadhi Style: Add a splash of rose water and a few saffron strands for a more luxurious, Lucknowi-style pulao.
• Festival Adaptations – Navratri: Omit the onion and garlic for a Navratri-friendly version. You can add grated ginger for extra flavour.

Serving Suggestions

This Mint Coriander Pulao is fantastic on its own, but it’s even better with:

• Raita (yogurt dip) – a classic pairing!
• A simple vegetable curry
• A side of papadums (Indian crispy wafers)

Storage Instructions

Leftovers? No problem! Store the pulao in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

Let’s answer some common questions:

1. What type of rice is best for making pulao?

Basmati rice is the way to go! Its long grains and fragrant aroma make it perfect for pulao.

2. Can I make this pulao ahead of time?

You can cook the pulao ahead of time and reheat it, but it’s best enjoyed fresh.

3. How can I adjust the spice level of this pulao?

Reduce or increase the number of green chilies to adjust the heat.

4. What is the best way to prevent the rice from sticking to the bottom of the pot?

Use a heavy-bottomed kadai or pan and avoid stirring the rice too much during the simmering process.

5. Can I use frozen peas in this recipe?

Yes, you can! Just add them directly to the pulao during the sautéing step.

6. What is the role of methi leaves in this pulao?

Methi leaves add a unique earthy flavour and aroma to the pulao. They also provide a boost of nutrients!

Enjoy making this delicious Mint Coriander Pulao! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!