Pudina Rice, also known as Mint Rice, is a delightful dish that combines the aromatic and refreshing flavor of mint leaves with the wholesome goodness of rice. This simple yet flavorful recipe is a favorite in Indian households, especially for its quick preparation and unique taste. Whether you are looking for a quick lunchbox idea or a comforting meal, Pudina Rice is a versatile dish that can be paired with a variety of side dishes.
about of pudina rice:
Pudina, or mint, is a herb known for its cooling properties, digestive benefits, and rich aroma. When combined with rice and spices, it creates a dish that is light, flavorful, and nutritious. Pudina Rice can be enjoyed on its own or paired with raita, pickle, or a side of crispy papad. Pudina, or mint, is a herb known for its cooling properties and distinctive aroma. Incorporating mint into rice transforms a simple staple into a fragrant, appetizing dish. Originating from South India, Pudina Rice is a popular recipe in Tamil Nadu, Andhra Pradesh, and Karnataka, though its appeal has transcended regional boundaries.
Equipments:
- Mixer Grinder of any type Buy now
- Teaspoon Buy now
- Teaspoon Buy now
- knife Buy now
- And Ingredients As Given Below
Ingredients:
- Fresh pudina leaves: 1 cup
- Fresh coriander leaves (optional): ½ cup
- Green chilies: 2-4
- Ginger: 1-inch piece
- Lemon juice: 1 tablespoon
- Water: As required
- Cooked basmati rice: 1 gillas
- Oil or ghee: 1tablespoons
- Mustard seeds: 1 teaspoon
- Cumin seeds: 1 teaspoon
- Curry leaves: 5-8
- onions: 1 medium-sized
- Green peas: ½ cup (optional)
- Salt: To taste
how to make pudina rice:
1.Wash the rice thoroughly under running water until the water runs clear. Soak it for 20 minutes, then drain.
2. Cook the rice with 2 cups of water and a pinch of salt. Once cooked, spread it on a plate to cool and prevent clumps from forming.
3. Mix mint leaves, coriander, green chillies, ginger, garlic in a blender. Add a little water and make a smooth paste.
4. Heat oil or ghee in a large pan or kadai over medium heat.
5. Add mustard seeds and let them splutter. Then add cumin seeds, followed by curry leaves.
6. Add chopped onions to it and fry until golden brown.
7. If you are using green peas or other vegetables, add them now and sauté for 2-3 minutes.
8. Lower the flame and pour the prepared mint paste into the pan.
9. Cook for 2-4 minutes, stirring continuously, until the raw smell of mint goes away and oil starts separating.
10. Gently pour the cooled rice into the pan and mix well so that the grains of mint paste are evenly distributed.
11. Adjust salt as required and cook on low flame for 4-5 minutes, allowing the flavors to meld.
12. Turn off the flame and let the mint rice rest for a few minutes.
13. Garnish with a sprig of mint or a few fried cashews, if desired.
14. Serve hot with raita, plain yogurt, or a side of papad for a complete meal.
Read More: Rice And Pulao Recipe
