Pudina Pulao Recipe

A quick, fragrant mint pulao made in the pressure cooker with fresh paneer, mixed vegetables, and a freshly ground mint-coriander paste. No coconut, no separate pan, just one pot, two whistles, and a complete meal that works for lunch box, lunch, or a light dinner.

Course dinner, lunch, Main Course

Cuisine Indian

Keyword Pudina pulao recipe

Prep Time 15

Cook Time 25

Resting Time 30

Total Time 1 10

Servings people

Calories 562kcal

Author Puja

Equipment

Ingredients

Ingredients to Grind

1½ cups fresh mint leaves
1 cup coriander leaves
1 onion
2 green chillies

For the Pulao

1 tbsp oil
1 tbsp ghee
½ tsp cumin seeds
1 star anise
2 cloves
2 to 3 cardamom pods
1 piece cinnamon
1 bay leaf
1 large onion sliced
1 tbsp ginger garlic paste
1 tomato sliced
100 g paneer cubed
1 carrot diced
10 French beans chopped
½ cup sweet corn
1 tsp salt or to taste
1 Lemon
1 cup basmati rice soaked 30 to 60 minutes
1½ cups water add half cup extra if you want little more mushy type texture

For Garnish

Cashews roasted in ghee with Kashmiri chilli powder

Instructions

Grind mint, coriander, onion, and green chilli into a smooth paste. Set aside.
Heat oil and ghee in pressure cooker. Add cumin seeds, let splutter. Add star anise, cloves, cardamom, cinnamon, bay leaf. Stir 30 seconds.
Add sliced onion, saute until light golden. Add ginger garlic paste, saute until raw smell goes.
Add tomato, saute until soft. Add paneer, carrot, corn, and beans. Saute one minute.
Add mint paste and salt. Saute on high heat for 2 to 3 minutes.
Add drained rice, stir gently. Add water, mix well.
Add lemon juice.
Close lid, cook on medium heat for 1 whistles. Turn off heat, rest 30 minutes without opening.
Open lid, fluff gently. Garnish with roasted cashews and serve.

Notes

Soak the basmati rice for at least 30 minutes before you start. Soaked rice cooks more evenly in the pressure cooker and gives you separate, fluffy grains.
Grind the mint paste as smooth as you can. A coarse paste will not saute evenly and the raw onion flavour will not cook out properly. Add a tablespoon of water to help the blender, but no more.
Use 1½ cups of water for 1 cup of soaked rice. You can use 2 cup of water also.
Do not open the lid before the full 30 minutes resting time is up. The pressure inside continues cooking the rice after you turn off the heat. Opening it early makes the rice mushy.
For children's lunch boxes, use one green chilli or none. Add a pinch of white pepper to the paste instead for a milder warmth.
If the mint paste looks darker by the time you add it to the pot, that is normal. Fresh mint oxidises quickly after grinding. It does not affect the flavour.
Do not freeze this pulao. The paneer turns rubbery after freezing and the basmati loses its texture when thawed. It keeps well in the fridge for up to 2 days.
Roast the cashews in ghee with a pinch of Kashmiri chilli just before serving. It takes two minutes and makes a noticeable difference to the finished dish.

Nutrition