Pudina Rice Recipe yields a very flavorful lunch box recipe perfect for the common cold days. I strongly believe in the concept of "Food is the medicine and medicine are the food".
Traditional Indian cuisines recipes are strictly following this fact. But the modern generations ignore this for their own reasons.
Mint leaves is one such ingredient that has to be treated as a great culinary partner, rather than its medicinal benefits. Largely Mint leaves served as a purpose for common colds, in-congestion stomach aches, etc., These are the general purposes of using it.
But I do not know how these are clinically used. Leaving behind these facts, I'm greatly addicted to its flavor. Whether it is Biryani or any other gravies, most of my recipes include a handful of mint leaves.
Too much of herb can spoil a dish, do not be greedy in deciding about the quantity. This rice dish really loved by my family, once in a while, we should include this recipe in our menu to maintain our general health.
You may be also interested in checking out other rice recipes like Chitranna rice recipe, Szechuan fried rice.
How to make pudina rice
Wash and clean the rice. Soak rice for 10 min. Cook the rice until it becomes fluffy and not sticky. Keep it aside.
Wash and clean mint leaves. Soak tamarind and extract its pulp.
In the mixer grinder, grind mint leaves, tamarind, and chiles.
Heat oil in the pan, add fennel seeds, peanuts. Once the peanuts roasted 80%, add chopped onion and continue to saute it.
Once the onion becomes soft, add ground mint mixture.
In the medium to slow flame, cook it till it reaches the thick consistency.
Add Rice and salt. Gently mix this with the wooden ladle, so that the rice should not get loosen their shape.
Serve it with curd and with some chips. It can also be packed for lunch.
Other rice recipes you may like,
Printable recipe card
Pudina Rice Recipe
- 1 cup mint leaves loosely packed
- 1 small lemon size tamarind or 2 tablespoon tamarind paste
- 1 green chili / serrano pepper
- 3 tablespoon vegetable oil
- 1 tablespoon fennel seeds
- 4 tablespoon peanuts Optional - 4 tbsp
- 3 tablespoon onion chopped
- 1 red chili
- 3 cup cooked rice preferablt long grain rice.
- 1 teaspoon salt or as required
- In the blender jar add mint leaves, tamarind, and chiles. Grind it coarsely.
- Over medium heat, place a pan. Add fennel seeds, peanuts.
- Once the peanuts roasted 80%, add chopped onion and cook.
- Once the onion becomes soft, add ground mint mixture.
- Cook it till it reaches the thick consistency.
- Add rice and salt.
- Gently mix this with the wooden ladle, so that the rice should not get loosen their shape.
- Serve it with raita.
1. Serve as a lunch menu along with cucumber raitha, boondhi raitha or with simple plain curd.
2. Chips/papadams could also be a better accompaniment.
Tips and Variations Pudina Rice Recipe:
1. I have added raw peanuts in this recipe, If you have roasted peanuts, then add them at the final stage of cooking the mint mixture.
2. Peanuts can also be substituted with Urad dal for the crunchiness. Chopped coconut pieces can also be added for more flavor.
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Hasna Hamza Layin
mint s my boys favorite... got to try this soon!
I have never tried to prepare rice with mint...it must very refreshing.