Aromatic Mint Pulao Recipe: As soon as the summer season arrives, the mention of mint becomes automatic. Be it homemade cold chutney or delicious sherbet, mint is present everywhere. Its consumption cools the body and also keeps the digestive system better. But have you ever eaten “mint pulao” made from mint? If not, then this time, definitely try this healthy and flavorful dish, which is beneficial for both your health and taste.

Ingredients for Mint Pulao:

Ingredients Quantity
Basmati rice 1 cup
Mint leaves 1 cup
Fresh coriander 1/2 cup
Green chillies 2 (as per taste)
Grated coconut 2-3 tbsp
Ginger 1 small piece
Garlic 2-3 cloves
Ghee 3 tbsp
Cumin seeds 1/2 tsp
Bay leaf 1
Cloves 2-3
Cinnamon, 1 small piece
Green cardamom 1 (optional)
Carrot (finely chopped) 1
Peas 1/2 cup
Salt to taste
Water 2 cups (1:2 ratio rice: water)

How to make Mint Pulao – Easy step-by-step recipe:

Rice preparation:

First of all wash the basmati rice and soak it for 15-20 minutes. This helps the rice to cook well and make it fluffy.

Make spice paste:

Put mint leaves, coriander leaves, green chillies, ginger, garlic and coconut in the mixer. Grind them all coarsely. This paste will be the secret of flavour in your pulao.

Tadka and vegetables:

Now, heat ghee in a heavy-bottomed pan. Add cumin seeds, cinnamon, cloves, cardamom and bay leaves. When the fragrance begins to develop, add finely chopped carrots and peas to it. Fry for a while.

Magic of mint paste:

Now add the mint paste and fry for 3-4 minutes, until the ghee starts to separate.

Now it’s the turn of rice:

Strain the soaked rice and add it to the pan, frying it lightly for 2 minutes to coat the rice with ghee and spices.

Cooking process:

Now, add 2 cups of water and salt to taste. Cover and cook on a low flame for 10-12 minutes. You can check periodically.

Garnish and Serving:

When the rice is cooked, garnish with finely chopped coriander and serve hot.

According to Ayurveda, mint is cooling, aids in digestion and relieves stomach pain.

It is rich in antioxidants and vitamin C, which boost immunity.

Coconut and green vegetables make the pulao even more nutritious.