Meal Prep · South Indian
Pudina Rice
A fragrant and refreshing South Indian one-pot rice dish bursting with fresh mint and aromatic spices.
Ingredients
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Step-by-step- Wash and soak the rice for 15-20 minutes, then drain thoroughly and set aside.
- In a blender, combine fresh mint leaves, coriander leaves, green chilies, ginger, and garlic with a splash of water to make a smooth, vibrant green paste.
- Heat oil or ghee in a pressure cooker or a heavy-bottomed pot over medium heat. Add cumin seeds, green cardamoms, cloves, bay leaf, and cinnamon stick; sauté until fragrant (about 30 seconds).
- Add the thinly sliced onions and cook until they turn golden brown, stirring occasionally (about 5-7 minutes).
- Stir in the prepared mint-coriander paste and cook for 5-7 minutes, stirring continuously, until the raw smell disappears and the oil starts to separate from the paste.
- Add turmeric powder, garam masala, and salt; mix well and cook for another minute.
- Add the drained rice and gently sauté for 2-3 minutes, ensuring the rice grains are coated with the spice mixture.
- Pour in 1.5 cups of water (adjust to 2 cups if cooking in a pot) and bring to a boil. Check and adjust salt if needed.
- If using a pressure cooker, close the lid and cook for 2 whistles on medium heat. If using a pot, cover tightly and cook on low heat for 15-20 minutes, or until all water is absorbed and rice is cooked.
- Once cooked, let the pressure release naturally (if using a cooker) or let it rest for 10 minutes. Gently fluff the rice with a fork.
- Garnish with roasted cashews (if using) and serve hot with raita or papad.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 8 g |
| Carbohydrates | 65 g |
| Fat | 10 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Pudina Rice in an airtight container in the refrigerator to maintain freshness.
Freezer Up to 1 month
Portion cooled rice into freezer-safe bags or containers. Thaw overnight in the fridge before reheating.
Reheat Stovetop/Microwave
Sprinkle a tablespoon or two of water over the rice before reheating in the microwave or on the stovetop to prevent it from drying out.
Chef’s Corner
- For the most vibrant flavor, use fresh, bright green mint and coriander leaves. Avoid any leaves that are bruised or yellowing.
- Do not overcook the mint-coriander paste; cook just until the raw smell dissipates to retain the fresh, aromatic essence of the herbs.
- Adjust the amount of green chilies according to your preferred spice level. A pinch of red chili powder can be added for extra heat if desired.
- Soaking the rice is crucial for even cooking and helps prevent the grains from clumping together, resulting in perfectly fluffy rice.
