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Instant Pot Mint Pulao / Pudina Pulao

A super quick and easy one-pot pulao recipe with fresh mint or Pudina leaves. This flavorful rice is so aromatic with bright and bold flavors of mint and cilantro and mildly spiced with whole garam masala spices.

Mint pulao in a bowl with mint leaves as garnish.

I always believe that I don’t have a green thumb, I always kill my plants. This year, however, my mint plant proved me wrong by growing abundantly. So, its either that I am good at planting or Mint grows super easy. Lets go with the first one! Mint grew easily this summer and I had more than I need as I kept on trimming and using it for biryanis and green chutneys. So, with this recipe I use a whole lot of mint and trust me, it gives the rice a wonderful aroma. Don’t worry if you don’t have a mint plant growing in your garden, you can buy a bunch from the store. Mint is a wonderful addition to any diet as its aids with digestion and boosts immunity. I also add Coconut milk to my pulao giving it a sweet and nutty flavor.

How to make Mint Pulao?

I use my trusty instant pot to make this pulao, I can set the timer and walk away. You can use a pressure cooker too or make it on the stove top in a heavy bottom pot.

  • First, I need a whole lot of mint. Grind 1 cup of loosely packed mint leaves and 1/2 a cup of cilantro(stems and all) and green chilies into a smooth paste with a little water.
  • Also, get the whole garam masala ready, very little. 1 cinnamon stick, 2 bay leaves,1 star anise, 8-10 cloves, 3 cardamom pods and a pinch of shah jeera.
  • Third, Rinse and soak 4 cups of long grain Basmati rice, at least for half hour.
Mint cilantro leaves and whole spices used to make mint pulao.
  • Press the sauté button on your Instant pot. Add ghee when its hot and let it melt. Add the whole garam masala and sauté for 30 seconds.
  • When the garam masala turn aromatic, Add sliced onions and sauté till they are golden brown. Add ginger garlic paste and cook for 30 seconds or until the raw smell of ginger garlic is gone.
  • Immediately, add mint-cilantro paste and cook for couple minutes. Add the juice of half lemon and half a can of coconut milk. Shake the can to mix up the coconut cream and water. Use half a can for this recipe and freeze the remaining for later.
Process to make mint pulao part 1.
  • Drain the water from the soaked basmati rice and add the drained rice to the pot, salt and water. Close the lid and pressure cook for 6 minutes, vent in sealing position. Taste the water to check the salt and adjust accordingly.
  • Let the pressure release naturally or Quick release after 10 min.
process to make mint pulao part 2.

A few Frequently asked questions about Mint Pulao:

What’s the difference between pulao and biryani?

Biryani and pulao are almost interchangeable but with a ton of difference in the grain texture. Dum Biryani is cooked in layers in a slow cook process where as pulao is meat/vegetable cooked all together with rice. Biryani which is slow-cooked with the juices of the meat/vegetables will taste entirely different than the pulao which is cooked together with the vegetables/meat. Pulao is more milder and quicker than the intricate biryani.

What rice to use to make pulao?

I like the rice in my pulao to be separated, so I like using Royal Extra long grain Basmati rice. But, you can use regular sona masoori or whatever rice is available to you.Mint pulao in a bowl with mint leaves as garnish and onion Raita on the side.

I don’t have coconut milk, what should I use?

You can make your own coconut milk with fresh or frozen coconut or even dry coconut and water. Grind them up to make your own coconut milk. If you don’t like coconut flavor in the pulao, avoid it and just add water.

What do we pair up the mint pulao with?

You can pair with any chicken, mutton curry or a vegetarian curry. We usually pair with this Spicy Andhra Chicken curry or this potato edamame curry and a simple Onion Raita.

Yield: 8 Servings

Instant Pot Mint Pulao / Pudina Pulao

Mint pulao in a bowl with mint leaves as garnish.

Easy and healthy one pot pulao made super quick in Instant pot. Mint and Cilantro add unique and fresh flavor to the pulao and is delicious!

Prep Time 15 minutes
Cook Time(including the time for the Instant pot to come to pressure) 30 minutes
NPR time in Instant pot 15 minutes
Total Time 1 hour

Ingredients

To make the mint paste:

  • 1 cup loosely packed mint leaves
  • 1/2 cup loosely packed Cilantro
  • 5 green chili ( Use any chili you like, adjust the quantity according to your taste)
  • 1/4 cup water

To make the Pulao:

Instructions

  1. Rinse and soak 4 cups of Basmati rice, for at least half hour.
  2. Grind mint leaves, cilantro(stems and all) and green chilies into a smooth paste with water.
  3. Press the sauté button on your Instant pot. Add ghee when its hot and let it melt. Add the whole garam masala: cinnamon stick, bay leaves, star anise, cloves, cardamom pods and shah jeera and sauté for 30 seconds.
  4. When the garam masala turn aromatic, Add sliced onions and sauté till they are golden brown. Add ginger garlic paste and cook for 30 seconds or until the raw smell of ginger garlic is gone.
  5. Add mint-cilantro paste and cook for couple minutes. Add the juice of half lemon and coconut milk.
  6. Add Soaked and drained basmati rice, salt and water. Close the lid and pressure cook for 6 minutes, vent in sealing position. Let the pressure release naturally or Quick release after 10 min.

Notes

  • You can make your own coconut milk with fresh or frozen coconut or even dry coconut and water. Grind them up to make your own coconut milk. If you don't like coconut flavor in the pulao, avoid it and just add water.
  • If using canned coconut milk, shake the can to mix up the coconut cream and water. Use half a can for this recipe and freeze the remaining for later.
  • Taste the water to check the salt levels and adjust accordingly.
  • If using a pressure cooker, pressure cook for 2 whistles.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 247Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 141mgCarbohydrates: 33gFiber: 2gSugar: 5gProtein: 4g

Nutrition information isn’t always accurate.

Did you make this recipe?

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