How to make Mint Pulao -

Tasty and delicious mint pulao.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Mint Leaves (पुदीने के पत्ते )

Cuisine : Indian

Course : Rice

Mint Pulao

Mint Pulao Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mint Pulao Recipe

  • Rice 1 1/2 cups

  • Mint Leaves 1/2 bunch

  • Onion 1 large

  • Garlic 4 cloves

  • Ginger 1 inch piece

  • Green chillies 2

  • French beans 5-6

  • Carrot 1 medium

  • Green peas shelled 1/4 cup

  • Fresh coriander leaves a few sprigs

  • Oil 2 tablespoons

  • Bay leaves 2

  • Cumin seeds 1 teaspoon

  • Green cardamoms 2

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Cinnamon 2 one-inch

  • Cloves 4

  • Salt to taste


Step 1

Pick rice, wash and soak in three cups of water for thirty minutes. Clean wash and tear mint leaves with hand. Peel, wash and finely slice onion. Peel and wash garlic and ginger. Remove stems, wash green chillies and grind them with garlic and ginger to a fine paste.

Step 2

String French beans and cut into half inch pieces. Peel, wash carrot and cut into half inch sized cubes. Wash and drain green peas. Clean, wash and finely chop coriander leaves. Heat oil in a pan and add bay leaves, cumin seeds, green cardamoms, caraway seeds, cinnamon and cloves. Sauté for a minute.

Step 3

Add onion and sauté till light golden brown. Add garlic-ginger-green chilli paste and sauté for a minute. Add all the vegetables, rice and salt and sauté for five to seven minutes. Add half the mint leaves and sauté for a minute. Add three cups of water and stir well.

Step 4

Cover the pan with a lid and cook the rice till it is done. After the pulao is done garnish with fresh coriander leaves and the remaining mint leaves. Serve hot with raita.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.