It’s a light dish that’s decently spiced and potentially spicy depending on how much green chili you use. It’s naturally gluten-free and vegan too – a dish almost anyone can enjoy.
Course Instant Pot Recipes
Cuisine Indian
Keyword mint, one pot recipes, pressure cooker recipes, pudina, puloa, Rice recipes
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Author Sowji'sKitchen
Ingredients
1cupbasmathi rice (long grain rice) or any rice
1onionsliced thinly
1.5cupswater
2bay leaves
2cloves
1inchcinnamon
2cardamom
2tbspoil
1tbspbutter
1tspturmeric
1tspcumin seeds
1tbspfried cashew nuts for garnish
salt to taste
To grind
1cupmint/pudina leaves
1/2cupcilantro/coriander leaves
3green chilies
2garlic cloves
1tspcumin seeds
1inchginger
2tbspwater for grinding
Instructions
Preparation
Soak basmathi rice for 20 mins
INSTANT POT METHOD:
Grind together green chilies, garlic pod, ginger, coriander leaves/cilantro, mint/pudina and cumin seeds to a smooth paste with little water and keep aside.
Press SAUTE mode on Instant Pot.Add oil and butter, once it’s hot add cumin powder and whole spices and saute for another 30 secs.
Next add onions and saute till they turn translucent.
next add blend mint-coriander mixture and turmeric ,saute for 2-3 minutes till raw smell of ginger garlic disappears.
Finally add salt, soaked rice, water and stir well.
Press CANCEL button on Instant Pot.Close the lid on the pot, and turn valve from VENTING to SEALING position.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 6 minutes.When the instant pot beeps, let the pressure release naturally for 10 minutes and then quick release the pressure manually. If you do not have time then do Quick Pressure Release(QR) Manually.
Close the lid on the pot, and turn valve from VENTING to SEALING position.
Remove lid away from you and add fried cashew nuts for garnish and mix well.
Mint Rice is ready and serve hot with yogurt or raita.
STOVE TOP PRESSURE COOKER METHOD:
Grind together green chilies, garlic pod, ginger, coriander leaves/cilantro, mint/pudina and cumin seeds to a smooth paste with little water and keep aside.
Heat oil and butter in a pressure cooker on medium heat and once it's hot add cumin seeds and whole spices and saute for another 30 secs.
Next add onions and saute till they turn translucent.
next add blend mint-coriander mixture and turmeric ,saute for 2-3 minutes till raw smell of ginger garlic disappears.
Finally add salt, soaked rice, water and stir well
Close the lid of the cooker ,Pressure cook it for 2 whistles on medium heat
Remove lid away from you and add fried cashew nuts for garnish and mix well.
Mint Rice is ready and serve hot with yogurt or raita.
Notes
I have prepared this dish in my electric pressure cooker, Instant Pot ULTRA 6 QT