Pudina Pulao Recipe- Mint Rice with Carrot & Anardana Raita

Last Updated on 4 months by Neha Deshmukh

Pudina Pulao Recipe – Mint Rice with Carrot & Anardana Raita

Introduction

There’s just something about the vibrant, fresh flavour of mint that instantly lifts my mood. And when that mint is transformed into a fluffy, fragrant Pudina Pulao? Well, that’s pure comfort food right there! I first made this recipe years ago, trying to recreate the flavours of a little roadside dhaba we stopped at during a road trip through Rajasthan. It’s become a family favourite ever since, and I’m so excited to share it with you. This isn’t just rice; it’s a little burst of sunshine on your plate, especially when paired with the cool, tangy Anardana Raita.

Why You’ll Love This Recipe

This Pudina Pulao is more than just a quick and easy meal. It’s:

• Flavourful: The mint and spices create a wonderfully aromatic and refreshing dish.
• Easy to make: It comes together in under 30 minutes, perfect for a weeknight dinner.
• Versatile: It’s a great way to use up leftover rice, and you can easily adjust the spice level to your liking.
• A complete meal: Served with the Anardana Raita, it’s a satisfying and balanced meal on its own.

Ingredients

Here’s what you’ll need to make this delicious Pudina Pulao and Raita:

• 1 cup Rice
• 1 small Carrot, diced
• Salt, to taste
• 3 tbsp Oil
• 1 cup (loosely packed) Mint leaves
• 1 Onion
• 3 Green chillies
• 0.25 cup (loosely packed) Coriander leaves
• 0.5 tbsp Cumin seeds
• 0.5 tbsp Mustard seeds
• 0.75 tbsp Urad dal (split black lentils)
• 0.5 tbsp Chana dal (split chickpeas)
• 6 Curry leaves
• 1 Dry red chilli
• 0.5 cup Curd/Yogurt
• 2 tbsp Pomegranate kernels (Anardana)
• 0.25 tsp Roasted cumin powder
• Salt, to taste
• 0.5 tbsp Minced fresh coriander leaves
• 1 pinch Chaat masala

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Fresh Mint is Key: Seriously, don’t even think about using dried mint for this. The flavour just won’t be the same. You want that bright, vibrant minty goodness!
• Rice Choice: I prefer using Basmati rice for its lovely fragrance and long grains. It stays nice and fluffy. But you can use any long-grain rice you like.
• Spice Levels: Traditionally, Pudina Pulao can have a bit of a kick! Feel free to adjust the number of green chillies to suit your preference. Some families in Rajasthan love it really spicy!
• Anardana Magic: Anardana (pomegranate seeds) adds a wonderful tangy flavour to the raita. If you can’t find it, you can substitute with a squeeze of lemon juice, but it won’t be quite the same. It’s worth seeking out if you can!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the rice until it’s about 80% done. We don’t want it fully cooked, as it will continue to cook in the pulao. Spread it out on a plate to cool down – this helps prevent it from getting sticky.
2. While the rice is cooling, let’s make the mint paste. In a blender or food processor, combine the mint leaves, onion, green chillies, and coriander leaves. Grind them into a smooth, vibrant green paste.
3. Now for the tempering! Heat the oil in a heavy-bottomed pan over medium heat. Add the cumin seeds, mustard seeds, urad dal, chana dal, curry leaves, and dry red chilli. Let them sizzle and pop – this is where all the flavour starts to build.
4. Once the tempering is wonderfully aromatic and the dals have turned a lovely golden brown, add the diced carrots. Sauté for about 2 minutes, until they start to soften slightly.
5. Add the ground mint paste to the pan and sauté for another 3-4 minutes, until the raw smell disappears. You want the paste to be nicely cooked through.
6. Gently mix in the cooked rice, making sure it’s evenly coated with the minty goodness. Season with salt to taste.
7. Cover the pan and cook on low heat for 4-5 minutes. This allows the flavours to meld together and the rice to finish cooking.
8. While the pulao is simmering, let’s whip up the Anardana Raita. In a bowl, whisk the yogurt until it’s smooth and creamy. Add the roasted cumin powder, chaat masala, and salt. Mix well.
9. Stir in the pomegranate kernels and minced coriander leaves.
10. Garnish the Pudina Pulao with a few fresh mint leaves. Serve warm with a generous dollop of the tangy Anardana Raita.

Expert Tips

• Don’t overcook the rice initially! Slightly undercooked rice is perfect for pulao.
• A heavy-bottomed pan is essential to prevent the rice from sticking and burning.
• Be careful not to burn the tempering – keep a close eye on it!

Variations

• Vegetable Boost: My friend, Priya, loves adding peas and beans to her Pudina Pulao. Feel free to throw in any veggies you like!
• Nutty Crunch: A sprinkle of toasted cashews or almonds adds a lovely texture.
• Coconut Delight: For a South Indian twist, add a tablespoon of grated coconut while sautéing the mint paste.

Vegan Adaptation

Easily made vegan! Simply substitute the yogurt in the raita with a plant-based yogurt alternative. Coconut yogurt works particularly well.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustment

• Mild: Use 1-2 green chillies, and remove the seeds.
• Medium: Use 3 green chillies.
• Hot: Use 4-5 green chillies, and leave the seeds in!

Festival Adaptations

Pudina Pulao is a wonderful addition to any Indian festival spread! It’s particularly popular during Teej and Raksha Bandhan, where light and refreshing dishes are preferred.

Serving Suggestions

This Pudina Pulao is fantastic on its own, but it also pairs well with:

• A simple dal (lentil soup)
• A side of raita (cucumber raita is also delicious!)
• Pickles

Storage Instructions

Leftover Pudina Pulao can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop. The raita is best enjoyed fresh, but can also be stored for a day.

FAQs

What type of rice is best for Pudina Pulao?

Basmati rice is the classic choice, but any long-grain rice will work.

Can I make this recipe ahead of time?

You can cook the rice and make the mint paste ahead of time. But it’s best to assemble and cook the pulao just before serving for the best flavour and texture.

How can I adjust the spice level of the Pudina Pulao?

Adjust the number of green chillies you use! Removing the seeds will also reduce the heat.

What is Anardana and can I substitute it?

Anardana are dried pomegranate seeds, adding a tangy flavour. If you can’t find them, a squeeze of lemon juice can be used as a substitute, but it won’t be quite the same.

How do I prevent the rice from becoming sticky?

Don’t overcook the rice initially, and spread it out on a plate to cool before adding it to the pan. Using a heavy-bottomed pan also helps.