Description
Instant Pot Mint Rice (Pudina Pulao) | mint rice | Instantpot rice is a fragrant one-pot rice recipe made in an Instant Pot, Pressure Cooker, or on the stovetop, with fresh mint leaves, green chilies, garlic, ginger, lime, and ginger within just 30 minutes.
Ingredients
Units
Scale
- 1 cup – Basmati rice
- 1 cup – Mint Leaves
- 1/2 cup – Coriander leaves
- 1 medium – Onion chopped
- 1/2 cup – Frozen peas
- 1/4 cup – Cashewnuts
- 4 – Green chilly chopped
- 2 medium- Potato diced
- 6 – Garlic cloves
- Salt to taste
- 2 tbsp – Oil
- 1 tbsp – Cumin seeds
- 1 tsp – Turmeric powder
- 1 – Bay leaf
- 1 – Star anise
- 2 – Cloves
- 1 – Cinnamon stick
- 1 – Cardamon
- Water as required
Instructions
- Soak the Basmati rice for 30minutes after that drain out the water.
- In a grinder, add mint leaves, coriander leaves, garlic cloves, ginger chopped, green chilly chopped, cumin seeds, and water.
- Make a smooth paste.
- Saute mode on add oil and butter.
- Add bay leaf, star anise, cardamom, cloves, and cinnamon stick. Add 1/4 cup cashews stir for one minute.
- Add 1 cup onions sautee till translucent.
- Add potatoes and frozen peas saute them. Add coriander paste and mix well.
- Add turmeric powder, salt, and basmati rice.
- Mix well and add water.
- Press cancel. Close the lid. Turn the valve to the sealing position. Pressure cook for 9 minutes. After 9 minutes, let the pressure release then open the lid.
- Pudina Rice is ready to be served.
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[equipments]Notes
- The step of soaking the rice before cooking is optional when cooking basmati rice in an Instant Pot. The cooking time will need to be increased by another 10 minutes if it is not soaked.
- In addition, you can use any other type of grain or substitute it with another alternative. Please note, however, that the cooking time will be different then.
- Unless you’re vegan, prepare this recipe using ghee. For greater nutrition, add more vegetables to this Instant Pot potato rice recipe like bell peppers, carrots, zucchini, mushrooms, edamame, or even beans/legumes or paneer/tofu.
- A fresh mint leaf or pudina is served with this vegan rice recipe as it gives it a refreshing flavor and aroma. Dried mint leaves do not have the same effect as fresh mint leaves.
- Refrigerate this pudina rice for four to five days. Also, its shelf life is three months when frozen.
- For those without an Instant Pot, you can also use a regular pressure cooker or stovetop.
- Masala paste should not be overcooked or it will turn dark.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Instant-Pot
- Cuisine: Indian
Nutrition
- Serving Size: 4 people
- Calories: 208kcal
- Sugar: 2g
- Sodium: 89mg
- Fat: 15g
- Saturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 3g