You are going to love this bright and fresh mint pulao! It’s aromatic, flavorful and just look at that pretty green hue!
This instant pot mint pulao is a great way to use up all of the fresh mint growing in your garden! Or if you’re like me and have a brown thumb (figuratively and literally… my thumb is actually brown) then you can drive over to your nearest grocery store or farmers market to pick up some up so you too can enjoy this aromatic and flavorful pulao/pilaf!
Mint pulao, also known as pudina pulao, is a simple rice recipe that goes well with raita/yogurt. It’s a light dish that’s decently spiced and potentially spicy depending on how much serrano/green chili you use. It’s naturally gluten-free and vegan too – a dish almost anyone can enjoy. It’s basically just mint flavored rice with some veggies – in this recipe I list peas and potatoes but you can feel free to use what you like. Corn or carrots would be great in this too. Just be sure to adjust the salt if you use extra veggies.
Mint pulao is really easy to make because there isn’t as much sautéing involved. You blend a bunch of ingredients together to create a mint paste. Then you heat up oil and whole spices and sauté the mint for just a few minutes. Dump in the rest of the ingredients and wait for the pressure cooker to do it’s thang.
I hope you love this Indian spiced mint rice! Leave me a comment letting me know what you think of it 🙂
Ingredients
- 1 cup basmati rice love this brand, soaked 15 minutes
- 2 tablespoons oil
Mint Paste:
- 1 cup fresh mint leaves tightly packed
- ½ cup fresh cilantro leaves tightly packed
- ½ onion roughly chopped
- 2 tablespoons grated coconut* I use frozen
- 4-5 garlic cloves roughly chopped
- 1 inch ginger roughly chopped
- ½ serrano pepper adjust to taste
Whole Spices:
- ½ teaspoon black peppercorns
- ½ teaspoon cumin seeds
- 2 green cardamom
- 2 cloves
- 1 star anise
- 1 bay leaf
- ½ cinnamon stick
- 1 cup water*
- 1 cup frozen peas
- 2 medium gold potatoes approx. ½ pound, cut into quarters OR 4 small gold potatoes (approx. ½ pound), cut in half
- 1 ¼ teaspoons salt omit ¼ tsp if not using potatoes
- ½ teaspoon garam masala
- Mint leaves garnish
Instructions
- Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
- Add all of the mint paste ingredients into a blender and puree. Set aside for now.
- Press the sauté button and add the oil to the pot. Allow it a minute to heat up, then add the whole spices and stir. Once the cumin begins to brown, add the mint puree.
- Stir-fry the mint puree for 4-5 minutes or until most of the liquid from the mint puree evaporates, then add the rice, water, frozen peas, potatoes, salt and garam masala and mix well.
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
Notes
- *Tip: after you blend the mint paste, you can use the 1 cup of water and swirl it around the blender to get any extra bit of mint out.
Sunetra says
I tried this and came out absolutely well! Family loved it! Thanks Ashley for the recipe!❤️
Ashley - My Heart Beets says
Hi Sunetra, I’m so happy to hear that! Thank you for letting me know how the mint pulao turned out for you and your family 🙂
nanskrish says
how much water do you add? do you add less because you have soaked the rice already?
Priscilla says
Hi,
I don’t have a pressure cooker how would you suggest I make this without one.
Can’t wait to make it!
Kay says
My IP just started counting down without ever having reached pressure. At the end, the rice wasn’t cooked through, and the bottom was brown. It tasted good, but I had to finish cooking it on the stove with more water. Can’t seem to get it right with most of the rice recipes on the blog… almost always end up with a burn error or uncooked rice.
My Heart Beets says
Kay, what model IP are you using? I’m surprised that rice never works out for you – what brand of rice are you using? Hopefully I can help troubleshoot.
Preethi says
Thank you Ashley, a brilliant recipe with perfect proportions. I made exactly as mentioned in your page and it turned out just awesome. The best part is subtle flavouring. I have been exploring your vegetarian recipes and first one turned out great 🙂
My Heart Beets says
Hi Preethi! That’s really great to hear, thank you for letting me know how the mint pulao turned out for you 🙂 Can’t wait to hear what you think of my other recipes that you try!
Darina says
Thank you Ashley, I made this today , it was so delicious , with just the correct amount of spices.
I also used brown basmati rice, and doubled the recipe and pressure cooked for twelve minutes but I think ten would have been enough .
Stay well and safe during the present Coronavirus pandemic .
My Heart Beets says
Hi Darina, I’m so glad to hear that you made and liked this mint pulao 🙂 I hope you and your family are doing well too – these are certainly stressful times.
sylvie says
Thank you for the recipe. I made this rice twice and got the burn signal both times. Do you have a suggestion before I try it a third time? I am not ready to call it quit.
My Heart Beets says
Sylvie, are you using an 8 quart by any chance? All of my recipes are tested using a 6 quart. If you have more surface area, you will likely need to use more oil. Let me know if that’s the issue!
Lenka says
This was VERY good. I was surprised at how fluffy the rice was, and how forgiving the recipe as well. I didn’t have enough mint and skipped the serrano pepper since my daughter can’t handle spicy food, and it was still marvelous.
My Heart Beets says
Lenka, I’m so glad you liked the mint pulao! Thanks for letting me know how it turned out for you 🙂
Sri says
Hi, i have a silly question — I am trying to make this recipe with 4 cups of rice. Should I just be using 4 cups of mint, ie. should the rice:mint ratio be followed exactly. I know mint tends to have a bitter flavor when too much is added. Thanks!