Preparation time: 15 mins
Cooking time: 30 mins
Pudina is Indian translation for Mint leaves. Mint leaf is the most popular herb used for garnishing and flavoring in many cuisines. This wonder herb is well-known for its natural medicinal benefits in treating disorders related to skin, stomach and digestion.
Pudina Rice is a delicious aromatic rice dish which is very easy to make. This is an all time favorite rice item in my family and is a regular Saturday night special as it takes very little time in preparation.
There are just 4 steps involved in making Pudina rice – grind the masala paste, cook the veggies, mix all the ingredients together and mix with the rice.
Mint leaves – 1 cup ( full packed)
Coriander leaves – 1/4th cup
Green Chilli – 2-3 No’s
Black Pepper Kernels – 5-6 No’s
Jeera powder – 1 tsp
Rice – 2 cups
Potato – 2 No’s (chopped into cubes)
Green Peas – 1/2 cup
Onion – 1/2 chopped
Carrot – 1 No (sliced into 2 inch pieces)
(Other vegetables can also be added. You can go with the choice of your vegetables)
Curry Leaves – 1 sprig
Salt – 1 and 1/2 tsp
Turmeric – pinch
Oil – 2 tbsp
Fried Seasoning Ingredients:
Jeera – 1 Tbsp
Bay leaf – 1
Cinnamon – 1 inch
Cloves – 3 No’s
Cashews – 10 – 15 No’s
Ghee – 1 Tbsp
1. Wash and cook 2 cups of rice and set aside.
2. Grind the Masala Paste Ingredients into a coarse paste by adding few drops of water.
3. In a kadai/pan, heat 1 tbsp of ghee and fry Seasoning ingredients ( jeera, bay leaf, cinnamon, cloves, cashews) and remove onto a plate.
4. Now add 2 tbsp of oil, and fry onions till they turn translucent. Next add curry leaves, potato, carrot and peas and fry.
5. Add 1/2 tsp salt, turmeric and mix well. Place a lid and let the vegetables cook for 5-10 mins till they turn soft. (Do not add more salt while cooking the vegetables as it may cause the vegetables to be very salty.)
6. Now transfer the Fried Seasoning Ingredients, the Masala Paste and mix well with the vegetables. Add 1 tbsp of salt, mix and turn off the stove.
7. Now add this mixture to the cooked rice and mix well so that every grain of rice is coated with the masala. Garnish with coriander leaves.
8. Serve hot with chilled Raita (see recipe here).