Mint Pulao

Mint Pulao

If there is one thing I love to expand my recipe collection in, its flavoured rice. They go great with lots of curries, and are perfect to take to a potluck meal. I made this rice dish not so long ago to serve along with a meat dish. It had lots of flavour and the smell of the mint was just beautiful. It's not a spicy rice dish, but you can always add some green chilies to kick up the spice level and balance it with a cooling raita.

Beula Pandian Thomas


  1. 3 cups rice cooked
  2. 1 tsp garlic paste
  3. 1 tsp ginger paste
  4. 1/2 cup mint leaves
  5. 1/2 onions medium size sliced for garnish
  6. 1 onion whole sliced
  7. 1 bay leaf
  8. 1/2 inch cinnamon stick
  9. 1/2 tsp cumin seeds
  10. to taste Salt
  11. 1 tbsp ghee (clarified butter)
  12. handful Cashews


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    Cook the rice and set aside.

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    First up, make the mint sauce. In a blender I made a paste out of the mint leaves, ginger and garlic pastes. Add a little water to help make it smooth.

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    In a nonstick pan, I heated some ghee, and roasted the cashews. Once it was roasted, I removed it and drained it on a kitchen paper towel.

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    Next add the sliced onions, and fry it until its crispy. Remove from the pan and set aside.

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    Add a little bit more ghee if needed. Add the cumin seeds, bay leaf and cinnamon stick to the pot.

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    Give it a couple of minutes and add the whole onion that you sliced. Once the onions start to soften, add the mint paste.

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    Season with salt and let it cook for another couple of minutes.

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    Slowly add the cooked rice to this pot and gently fluff it so that the mint sauce evenly covers the rice.

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    Transfer to a serving platter and garnish with the roasted cashews and onions.

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    This goes great along with a veg or non-veg curry and raita.

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