Pudhina/Mint not only produces good aroma when cooked, but also has many medicinal properties that helps in digestion. Using it, one can prepare wonderful recipes like mint chutney, mint pulao and so on. The preparation of Mint Rice is outlined here.
Mint leaves (Pudhina leaves) – 1 small bunch/1 cup, optimum packing
Coriander leaves – 1/4 cup
Potato – 2 nos, medium size
Rice – 1.5 cup
Water – 3 cups
Onion – 1 small size, fine chopped
Green chillies – 3 nos
Garlic cloves – 3 nos
Ginger – 1 inch
Salt – To taste
Poppy seeds – 1 teaspoon
Cardamom seeds – 3 nos
Curry leaves – 1 string
Bay leaves – 1
Oil/butter/ghee – 2 teaspoon
1) Rinse the rice well in water twice or thrice till the water gets clear and keep it aside.
2) Chop the potato and half boil it.
3) Add Mint leaves, coriander leaves, green chillies, ginger,garlic, Poppy seeds, cardamom seeds together in a mixer or food processor.
4) Grind it to a paste without adding water.If required, add 1 tablespoon of water.
5) Take a pressure cooker and heat oil in it.
6) When oil is warm enough, add bay leaves and curry leaves.
7) Add onion and saute till transparent.
8) Add the pudhina / mint paste with the sauted onions.
9) Saute for 2-3 minutes such that the raw smell of pudhina/mint goes off.
10) Add the rinsed rice, 3 cups of water and salt to taste in cooker.
11) Close the cooker, wait for the steam to come out, then put the whistle and allow it to cook until you hear 2 or 3 whistles.
12) Wait till the steam normalizes and then open the lid and mix the rice gently.
13) Mint / Pudhina rice is ready. Serve it with curd or raitha.
1) Increase or decrease the mint leaves according to the flavor you want. 3/4 th cup is correct for 1 and 1/2 cup rice.
2) Add a drop of lemon juice to retain the colour of the mint leaves in the rice and for flavor.