Whether you are planning a quick lunch or a special Indian dinner, this pudina pulao recipe is sure to impress with its refreshing taste and aroma.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Pudina Pulao
- Serving Suggestion
- Pudina Pulao Recipe
Pudina pulao, also known as mint pulao, is a fragrant and flavourful one-pot rice dish. It’s one of my favourite Indian rice dishes. There are so many ways to prepare pulao, and this recipe is a South-style preparation that will just blow you away.
Ingredients You’ll Need
For the Green Paste:
- Coriander Stalks and Mint Leaves are the main flavour base for this pulao recipe.
- Grated Coconut balances the heat of spices!
- Green Chili , Garlic, and Ginger
Other Ingredients
- Basmati or any long —to medium-grain rice is perfect for making pudina pulao. You can also use Sona Masuri or Gobindbhog .
- Whole Spices : Green Cardamom, Cinnamon, Bay Leaf, Cloves, Cumin
- Veggies that are easy to cook like carrots, potato, beans, or green peas .
- Fried Onions are an essential for any Indian rice dish.
- Spice Powders: Red Chilli Powder, Garam Masala or Biryani Masala
- Curd gives a delicious tangy flavour to the pulao. Substitute it with tomatoes.
- For cooking , use either ghee, coconut oil or flavourless vegetable oil.
- Cashews, Salt, and Water
Add – ons
- Paneer : Toss in paneer cubes for a protein-rich version.
- Coconut Milk : Replace curd with coconut milk for a richer taste.
- Spicy Pudina Pulao : Increase the number of green chillies and add a teaspoon of black peppercorns for a spicier version.
How To Make Pudina Pulao
1. Prepare Green Paste
- Clean and rinse the mint leaves and coriander stalks.
- In a blender, add the mint leaves, coriander stalks, green chilli, coconut, ginger, and garlic. Blend into a smooth paste and set aside.
2. Soak Rice
- Clean, wash, and soak rice in clean water while you prepare the base of pulao
3. Whisk Curd
- Add red chilli powder, salt, and garam masala to the curd.
- Whisk till it is smooth and creamy. Set aside.
4. Fry Onion
- Heat ghee or oil in a heavy-bottomed pressure cooker.
- Add the whole spices (bay leaf, cinnamon, cloves, cardamom, and cumin seeds) and sauté for a few seconds until fragrant.
- Add the sliced onions and fry until they turn golden brown. This takes 5 minutes over low heat
5. Add Vegetables
- Add the vegetables (carrot and green peas) and cashews.
- Saute for a minute.
6. Time To Add Rice
- Add soaked rice minus water, whisked curd and green paste.
- Mix gently till all combined well.
- Add water just enough to immerse the rice.
7. Pressure Cook
- Close the lid of the pressure cooker.
- Pressure Cook Pulao over low heat for one whistle.
- Let the steam release naturally from the pressure cooker.
- Let the pulao rest for 5 minutes before fluffing it with a fork.
Serving Suggestion
Pudina Pulao pairs beautifully with:
- Raita : Boondi Raita , Onion Raita, or a delicious Cucumber Raita.
- Papad & Pickle : A crispy papad and a side of spicy pickle enhance the pulao flavour. Is anyone else a fan of crushing papad pieces on pulao?
- Salad: A simple Kachumber Salad or Khamang Kakdi balances the carbs from rice and brings fibre also to the meal.
More Indian Pulao Recipe
- Chana Pulao
- Chicken Pulao
- Vegetable Pulao
- Mushroom Pulao
- Paneer Tikka Pulao
Ingredients
- ▢ 1 Cup basmati rice
- ▢ 1 tablespoon ghee
- ▢ 4 green cardamom (elaichi)
- ▢ 4 cloves (laung)
- ▢ 1 bay leaf (tej patta)
- ▢ ½ inch cinnamon stick (dal chini)
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 2 tablespoon chopped cashews
- ▢ 1 medium size onion, sliced
- ▢ 1 medium size carrot, diced
- ▢ ⅓ Cup green peas (fresh or frozen )
- ▢ ⅓ Cup curd (dahi)
- ▢ 1 teaspoon red chilli powder
- ▢ ½ teaspoon garam masala powder ( see recipe )
- ▢ 1 Cup water
- ▢ 1 teaspoon salt or to taste
Ingredients For Green Paste
- ▢ 2 Cup fresh mint leaves
- ▢ 8 – 10 fresh coriander stalks
- ▢ 2 green chilli (medium spicy)
- ▢ 6 garlic cloves
- ▢ 1 inch ginger
- ▢ 2 tablespoon grated coconut
Instructions
Prep Work
- Clean, wash, and soak rice in clean water for 15 – 20 minutes.
- Clean and rinse the mint leaves and coriander stalks. In a blender, add the mint leaves, coriander stalks, green chilli, coconut, ginger, and garlic. Blend into a smooth paste and set aside.
- Add red chilli powder, salt, and garam masala to the curd. Whisk till it is smooth and creamy. Set aside.
Cook Pulao
- Heat ghee or oil in a heavy-bottomed pressure cooker.
- Add the whole spices (bay leaf, cinnamon, cloves, cardamom, and cumin seeds) and sauté for a few seconds until fragrant.
- Add the sliced onions and fry until they turn golden brown. This takes 5 minutes over low heat.
- Add the vegetables (carrot and green peas) and cashews. Saute for a minute.
- Add soaked rice minus water, whisked curd and green paste. Mix gently till all combined well. Add water just enough to immerse the rice.
- Close the lid of the pressure cooker. Pressure Cook Pulao over low heat for one whistle. Let the steam release naturally from the pressure cooker. Let the pulao rest for 5 minutes before fluffing it with a fork.
- Serve pudina pulao warm with raita, papad and pickle.
Recipe Notes:
- Adjust the number of green chillies as per personal preference.
- Do not grind the green paste for too long as it might turn bitter.
- You can substitute curd with thin coconut milk.
- you can make this pulao in an instant pot also. It takes 6 minutes in pressure cooker mode.
Nutrition
We follow a strict NO SPAM Policy
Pudina Pulao Recipe
Equipment
- Pressure Cooker
Ingredients
- 1 Cup basmati rice
- 1 tablespoon ghee
- 4 green cardamom (elaichi)
- 4 cloves (laung)
- 1 bay leaf (tej patta)
- ½ inch cinnamon stick (dal chini)
- 1 teaspoon cumin seeds (jeera)
- 2 tablespoon chopped cashews
- 1 medium size onion, sliced
- 1 medium size carrot, diced
- ⅓ Cup green peas (fresh or frozen )
- ⅓ Cup curd (dahi)
- 1 teaspoon red chilli powder
- ½ teaspoon garam masala powder ( see recipe )
- 1 Cup water
- 1 teaspoon salt or to taste
Ingredients For Green Paste
- 2 Cup fresh mint leaves
- 8 - 10 fresh coriander stalks
- 2 green chilli (medium spicy)
- 6 garlic cloves
- 1 inch ginger
- 2 tablespoon grated coconut
Instructions
Prep Work
- Clean, wash, and soak rice in clean water for 15 - 20 minutes.
- Clean and rinse the mint leaves and coriander stalks. In a blender, add the mint leaves, coriander stalks, green chilli, coconut, ginger, and garlic. Blend into a smooth paste and set aside.
- Add red chilli powder, salt, and garam masala to the curd. Whisk till it is smooth and creamy. Set aside.
Cook Pulao
- Heat ghee or oil in a heavy-bottomed pressure cooker.
- Add the whole spices (bay leaf, cinnamon, cloves, cardamom, and cumin seeds) and sauté for a few seconds until fragrant.
- Add the sliced onions and fry until they turn golden brown. This takes 5 minutes over low heat.
- Add the vegetables (carrot and green peas) and cashews. Saute for a minute.
- Add soaked rice minus water, whisked curd and green paste. Mix gently till all combined well. Add water just enough to immerse the rice.
- Close the lid of the pressure cooker. Pressure Cook Pulao over low heat for one whistle. Let the steam release naturally from the pressure cooker. Let the pulao rest for 5 minutes before fluffing it with a fork.
- Serve pudina pulao warm with raita, papad and pickle.
Notes
- Adjust the number of green chillies as per personal preference.
- Do not grind the green paste for too long as it might turn bitter.
- You can substitute curd with thin coconut milk.
- you can make this pulao in an instant pot also. It takes 6 minutes in pressure cooker mode.
Nutrition
Level up your fried rice game with this Asian-style mushroom fried rice recipe. Easy to make and bursting with umami flavours.
Estimated reading time: 5 minutes
- Reasons To SAVE this recipe
- Ingredients You’ll Need
- How To Make Fried Rice
- Serving Suggestion
- My Tried and True Tips
- Mushroom Fried Rice Recipe
Hina Says, “Fried Rice is the ultimate definition of convenient comfort food. It is fast, easy, and so satisfying. It requires minimal effort but yields maximum flavour.”
Mushroom fried rice reigns supreme as a timeless classic that embodies the essence of simplicity and sophistication. By combining the earthy richness of mushrooms with starchy rice and aromatic ingredients, this dish offers a whole new level of delicious gratification.
Reasons To SAVE this recipe
- vegan
- gluten-free
- one pot meal
- meal prep friendly
- requires less than 30 minutes
- best way to recycle leftover rice
Ingredients You’ll Need
- Mushrooms are the star of this fried rice recipe, imparting a unique umami depth of flavour that elevates the entire dish. From meaty shiitakes, and button mushrooms to delicate enoki, you can use a variety of mushrooms for this fried rice recipe. Each type gives a distinct flavour to the dish.
- Choosing the Right Rice. In Asian cuisine, short to medium to long-grain varieties like sushi rice, koshikari, basmati or jasmine rice are preferred for their texture and ability to absorb flavours.
- Garlic, Red Chilli, and Scallions form the flavour base of fried rice.
- Soy Sauce adds depth and saltiness.
- Sesame Oil imparts a nutty richness.
- Seasoning is salt, pepper, and a tiny bit of brown sugar.
- For those seeking an extra kick, a dash of chilli paste or sriracha can be added to dial up the heat.
How To Make Fried Rice
Prep beforehand all the vegetables, herbs, sauce, and seasoning , and place them next to your cooking stove within reach of your hands.
Step 1)
- Heat oil in a wok over high heat.
- Once the oil is hot, add garlic, red chilli, and onion. Stir fry over high heat for 1 minute. The aroma of the garlic will start releasing – no need to brown the garlic.
Step 2)
- Add the mushrooms, salt, sugar.
- Cook until they are tender and deep brown. Allow the mushrooms to caramelize slightly, as this enhances their natural sweetness and flavour.
Step 3)
- Once the mushrooms are cooked to perfection, add the cooked rice, and soy sauce to the wok, breaking up any clumps with a spatula. Stir-fry the rice over high heat coating each it evenly with sauce.
- Let the rice sizzle on the hot wok for a minute to get fried. Do not mash the rice while stir-frying.
Finish it with green onion and crushed pepper. Mushroom Fried Rice is ready to serve!
Serving Suggestion
Mushroom Fried Rice is a complete meal in itself. Enjoy it either as a standalone dish or, as a delicious accompaniment to your favourite Asian entrees like Tofu Stir Fry , Garlicky Broccoli , Stir Fried Vegetables, or Vegetables in Hot Garlic Sauce .
I like to enjoy my fried rice with a half fried egg, drizzle of chilli oil , along with flavoursome Asian sides like cucumber kimchi , or smashed cucumber salad .
Whether enjoyed as a quick weeknight meal or as part of an Asian feast, mushroom fried rice never fails to delight the palate and satisfy the soul.
My Tried and True Tips
- It’s essential to cook the rice ahead of time and allow it to cool completely. This ensures that each grain remains separate. Avoid using hot and mushy rice. The ideal choice is al dente, cold, or slightly undercooked rice.
- The fried rice is a quick and fast meal. So prep beforehand all the vegetables, herbs, sauce, and seasoning , and place them next to your cooking stove within reach of your hands.
- Use a wide wok or stir-fry pan to stir and mix the rice, vegetables, and chicken while frying.
- For added texture and taste, consider adding additional vegetables such as peas, carrots, or bell peppers.
More Fried Rice Recipe
- Pineapple Fried Rice
- Chicken Fried Rice
- Quinoa Fried Rice
- Coconut Rice
- Lemon Rice
Ingredients
- ▢ 2 tablespoon sesame oil
- ▢ 10 medium size garlic cloves, minced
- ▢ 2 medium spicy red chilli, finely chopped
- ▢ 1 small size onion, fine chopped
- ▢ 200 gram button mushrooms sliced
- ▢ ½ teaspoon cooking salt or to taste
- ▢ ½ teaspoon brown sugar
- ▢ 1 tablespoon dark soy sauce
- ▢ 2 Cup cooked white rice
- ▢ 2 sprigs spring onion, roughly chopped
Instructions
- Prep beforehand all the vegetables, herbs, sauce, and seasoning , and place them next to your cooking stove within reach of your hands.
- Heat oil in a wok over high heat. Once the oil is hot, add garlic, red chilli, and onion. Stir fry over high heat for 1 minute. The aroma of the garlic will start releasing – no need to brown the garlic.
- Add the mushrooms, salt, sugar.
- Cook until they are tender and deep brown. Allow the mushrooms to caramelize slightly, as this enhances their natural sweetness and flavour.
- Once the mushrooms are cooked to perfection, add the cooked rice, and soy sauce to the wok, breaking up any clumps with a spatula. Stir-fry the rice over high heat coating each it evenly with sauce.
- Let the rice sizzle on the hot wok for a minute to get fried. Do not mash the rice while stir-frying.
- Finish it with green onion and crushed pepper. Mushroom Fried Rice is ready to serve!
Recipe Notes:
- Substitute sesame oil with vegetable oil or coconut oil.
- From meaty shiitakes, and button mushrooms to delicate enoki, you can use a variety of mushrooms for this fried rice recipe. Each type gives a distinct flavour to the dish.
- Do not add too much salt at once, as soy sauce is already very salty and savoury in taste.
- If you are adding additional vegetables such as peas, carrots, or bell peppers, add them right after caramelizing mushrooms.
Nutrition
We follow a strict NO SPAM Policy
