Mint rice/ Pudhina rice
Mint is a zingy culinary herb which is well-known for years all over the world and is no new for Indians as they use a dash of mint leaves in almost everything like mocktails, raita, biryani, squash and the list longs with no end.
As a mouth freshener, as an indigestion reliever, as a stress reliever, as a brain booster, mint leaves hold a great place among the herbs world. Mint leaves enclose a good amount of folic acid which is very crucial during pregnancy period.
I have started making easy one-pot meal 'Mint Rice' during my first trimester and it has been a part of our routine food henceforth.
A very flavorful, easy to make, 'No onion, No tomato' recipe which could be a health filling lunch box recipe for your kids. Yes, it stands as a perfect partner for a lazy day. And again yes, it gives hand to you, if you plan to cook in hurry burry. Mint rice goes well with onion raita and spicy potato fry.
A perfect 'one-pot meal' made with grinding just 5 ingredients is here just for you.
⏲Preparation Time: 10 minutes
⏲Cooking Time: 15 minutes
🍴Servings: 2 to 3
What to Use?
- Rice - 1 cup (250 ml)
- Water - 2 cups
- Salt - as required
- Bay leaf - 1
- Cinnamon - 1 small piece
- Cloves - 2
- Oil - 2 tbsp
- Mint leaves - 1 cup (tightly packed)
- Green chillies - 2 to 3
- Coconut - 3 tbsp
- Ginger - 1-inch piece
- Garlic - 5 to 6 cloves
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How to Make?
- Wash mint leaves in a large bowl of water.
- Grind green chillies, ginger, garlic, and coconut along with the mint leaves to get a smooth green paste.
- In a pressure cooker, take some oil and add bay leaf, cinnamon and cloves.
- Once the flavour of the spices comes out, add the green paste along with the required salt and saute well.
- Add washed uncooked rice to the cooker and saute for 30 seconds.
- Now, add water to the cooker and close it.
- Once the meal starts to boil, put on the whistle and simmer the flame for 7 minutes.
- When the pressure releases, flavorful mint rice would be ready to eat or pack.
- Always avoid washing greens in running water as the nutrients could also get washed away.
- If you have a handy homemade ginger-garlic paste, add it after the spices and saute until the raw flavour goes away. Then add the mint- coconut- green chilli paste which you need not saute for a long time.
- I sprinkle some fresh mint leaves as a final touch to add more flavour to the dish.