Last Updated on 2 months by Neha Deshmukh

Mint Rice Pilaf Recipe – Pearl Onions & Green Chili Delight

Introduction

Oh, this Mint Rice Pilaf! It’s one of those recipes that just feels like home. I first made this for a small get-together with friends, and it was such a hit – everyone raved about the fresh, vibrant flavors. It’s a little different from your usual rice, with a lovely fragrant aroma and a subtle kick. Trust me, you’ll want to add this one to your regular rotation! It’s perfect as a light meal on its own, or as a wonderful side dish to your favorite Indian curries.

Why You’ll Love This Recipe

This Mint Rice Pilaf isn’t just delicious, it’s also surprisingly easy to make. It’s a fantastic way to elevate a simple bowl of rice into something truly special. The combination of mint, pearl onions, and green chilies creates a flavor profile that’s both refreshing and warming. Plus, it’s ready in under an hour, making it perfect for weeknights or when you’re entertaining.

Ingredients

Here’s what you’ll need to create this delightful pilaf:

• 2 cups basmati rice
• 1 tbsp ghee
• 1 cinnamon stick
• 1 bay leaf
• 3 cups water
• Salt to taste
• 0.5 cup frozen peas
• 0.5 cup mint leaves
• 6 pearl onions
• 3 green chilies
• 4 garlic cloves
• 1 lime juice

Ingredient Notes

Let’s talk about a few key ingredients to make sure your pilaf turns out perfectly!

Basmati Rice: Choosing the Right Grain

Basmati rice is the star here! Look for long-grain basmati – it stays fluffy and separate, which is exactly what we want in a pilaf. I prefer aged basmati, as it has a more pronounced aroma and cooks up even better. (Around 200g dry weight).

Ghee: The Flavor Foundation

Ghee adds a beautiful richness and nutty flavor. If you don’t have ghee, you can substitute with vegetable oil, but ghee really does make a difference. (About 15ml).

Mint Leaves: Freshness and Aroma

Fresh mint is essential! Don’t even think about using dried mint for this recipe. The vibrant flavor of fresh mint is what makes this pilaf so special. (Around 30g).

Pearl Onions: A Regional Touch

Pearl onions add a lovely sweetness and texture. They’re a bit of a pain to peel, I know, but totally worth it! You can find them pre-peeled in some stores, which saves a lot of time.

Green Chilies: Spice Level Considerations

The number of green chilies you use will determine the spice level. I usually use 3 for a mild kick, but feel free to adjust to your preference. Remember to remove the seeds if you want to reduce the heat.

Step-By-Step Instructions

Alright, let’s get cooking!

First, we need to make the mint paste. Grind the mint leaves, pearl onions, green chilies, garlic cloves, and lime juice into a smooth paste. Set this aside – it’s the flavor bomb of our pilaf!

Next, heat the ghee in a saucepan over medium heat. Add the cinnamon stick and bay leaf and sauté briefly, just until you can smell their aroma. This wakes up their flavors.

Now, add the ground mint paste and cook for 2-3 minutes, stirring constantly, until the raw smell disappears. This is important – you don’t want any raw garlic or chili flavor in your final dish.

Add the drained basmati rice and sauté for another 5 minutes, coating each grain with the mint mixture. This helps the rice absorb all those wonderful flavors.

Pour in the water, add the frozen peas, and season with salt. Bring the mixture to a vigorous boil on high heat.

Once boiling, reduce the flame to low, cover the pan tightly, and simmer until the rice is fully cooked and the water has evaporated. This usually takes about 15-20 minutes. Resist the urge to peek! Stir once midway through to prevent sticking.

Finally, fluff the pilaf gently with a fork and serve hot.

Expert Tips

Here are a few tips to help you make the perfect Mint Rice Pilaf:

Achieving Fluffy Pilaf

The key to fluffy pilaf is not overcooking the rice. Keep a close eye on the water level and adjust the heat if necessary.

Balancing Spice Levels

Taste as you go! Add more green chilies if you like it spicier, or a squeeze of lime juice for extra brightness.

The Importance of Sautéing

Don’t skip the sautéing steps! Sautéing the spices and mint paste releases their flavors and creates a more complex and aromatic dish.

Variations

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

Vegan Mint Rice Pilaf

Simply substitute the ghee with vegetable oil or coconut oil. It’s just as delicious! My friend, Priya, swears by using coconut oil for a subtle sweetness.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your ghee is pure and doesn’t contain any hidden gluten ingredients.

Adjusting the Spice Level

For a milder flavor, use only 1-2 green chilies or remove the seeds. For extra heat, add a pinch of cayenne pepper.

Festival Adaptations (e.g., Holi, Eid)

During festivals like Holi or Eid, I like to add a handful of chopped nuts (cashews or almonds) for extra richness and texture. It makes it feel extra special!

Serving Suggestions

This Mint Rice Pilaf is incredibly versatile. It’s delicious on its own, or you can serve it with:

• Raita (yogurt dip)
• Your favorite Indian curry
• Papadums (crispy lentil wafers)
• Grilled chicken or fish

Storage Instructions

Leftover Mint Rice Pilaf can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

What type of rice works best for this pilaf?

Basmati rice is the best choice! Its long grains stay separate and fluffy.

Can I use fresh peas instead of frozen?

Absolutely! Use about 1/2 cup of fresh peas. You might need to add them a little later in the cooking process, as they cook faster than frozen peas.

How can I adjust the heat level of this dish?

Control the number of green chilies you use, and remember to remove the seeds for less heat.

What is the best way to reheat leftover mint rice pilaf?

Reheat gently in a microwave or on the stovetop with a splash of water to prevent it from drying out.

Can this pilaf be made in an Instant Pot?

Yes! You can adapt this recipe for the Instant Pot. Use the rice setting and adjust the water ratio accordingly.