How to make Pudina Pulao -

Tasty pulao with mint leaves.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Fresh Mint Leaves (ताज़े पुदीने के पत्ते ), Basmati Rice (बासमती चावल)

Cuisine : Maharashtrian

Course : Rice

For more recipes related to Pudina Pulao checkout Pudina Paneer Pulao-SK Khazana. You can also find more Rice recipes like Hara Masala Kofta Pulao Barian Puliyan Chaadam Brown Rice

Pudina Pulao

Pudina Pulao Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Pudina Pulao Recipe

  • Fresh Mint Leaves 1 1/2 cups

  • Basmati Rice soaked 1 1/2 cups

  • Ghee 3 tablespoons

  • Bay leaves 2

  • Green cardamoms 3-4

  • Black cardamoms 1-2

  • Cloves 4-6

  • Black peppercorns 8-10

  • Ginger paste 1 1/2 tablespoons

  • Yogurt whisked 3/4 cup

  • Salt to taste

  • Water 3 cups


Step 1

Reserve a few fresh mint for garnish and chop the rest. Heat ghee in a thick-bottomed pan. Add bay leaves, green cardamoms, black cardamoms, cloves and peppercorns and sauté till fragrant. Add ginger paste.

Step 2

Mix well and stir in yogurt and cook for two to three minutes. Add two and a quarter cups of water and bring to a boil. Add salt.

Step 3

Drain and add rice. Bring to a boil. Add chopped fresh mint and mix lightly. Cover the pan and cook on low heat for about eight to ten minutes or till rice is completely cooked.

Step 4

Serve hot garnished with the reserved fresh mint.

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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.