Make this Easy Mint Pulao in 30 minutes. It is a one-pot, flavour-packed meal that you easily add your favourite vegetables! The recipe is so simple and straightforward and you will be left wanting more.
As you may already know, I love one-pot meals that come together quickly but I also aim to make these as nutritious as possible by adding legumes, sprouts, paneer, and vegetables. One of my favourite protein sources is soya chunks. I add it to pulaos, make curries and stirfries, make a heartwarming kadi and also cook a mean tandoori salad with it! In this recipe, there are potatoes, green beans, soya chunks along with a minty spice paste.
I recommend adding potatoes because the flavour of mint works so well with potatoes. The other vegetables + soya can be changed to your preference. Carrots, green beans, peas, paneer pieces, cooked chickpeas will all work well. I don’t recommend adding cauliflower as it may overcook.
With WFH seeming the norm, my lunches are so short and in between meetings. I usually prep a bit during the weekends but cook fresh most my meals. This meal was made during one such weekday and it was so comforting and easy! We had this Mint Pulao with an egg fry and a raitha. Today, I shot a video of making it and shared it. Watch the reel here!
One Pot Mint Pulao
To grind into a smooth puree
- a handful mint leaves about 1/4 cup
- ¼ cup sliced onions or two shallots
- 1 inch ginger
- 1 clove garlic
- 2-3 slit green chillies depending on your spice preferences
- 1 tsp fennel
- 2 tbsp curd
- 2 tbsp water
For making pulao
- 2 tsp oil/ghee or a mix
- ½ inch cinnamon stick
- 1 piece clove
- ½ cup thinly sliced onions
- ¼ cup potatoes, chopped into big chunks or use 3-4 small potatoes slit in half
- ¼ cup chopped beans/carrots/peas
- ½ cup soya chunks/paneer/cooked chickpeas read notes on how to prepare soya chunks
- ½ tomato, cut into big slices
- ½ tsp turmeric optional
- ½ cup basmati rice washed, rinsed
- 1 tsp salt
- ¾ cup hot boiling water
- The mint puree has liquid and it is added to the pulao.
- Grind all ingredients listed under the 'To grind' section into a puree.
- Chop vegetables, soak soya chunks if using. Instructions below.
- To a 2L pressure cooker, add oil/ghee, cinnamon, clove onions and cook until soft.
- Add potatoes and cook until it gets a slightly browned. About 2-3 minutes.
- Add beans, soya chunks and cook for another minute.
- Now, add the mint puree, followed by the tomatoes.
- Stir for a minute, add turmeric, salt and then the rice.
- Add hot water, mix well. Taste for salt and cook on a low to medium flame (200C on induction) for 1 whistle. Reduce flame to low and cook for another 4-5 minutes. Switch off.
- Let pressure settle, open and fluff up with f½ork before serving.
- To prepare soya chunks – Rinse soya chunks well in cold water. Pour hot boiling water and let it soak for 15 minutes. Squeeze well, chop if too big, and use.
- Do not be surprised by how few ‘spices’ are there in this recipe. The hero is MINT and it shines in this recipe. Adding more spices like cardamom, garam masala, coriander powder will overpower the flavour and red chili powder will change the colour.
- It is important to add some sour agent to the mint mix. This helps to retain the colour of mint when grinding it.
Making it vegan?
Simple! Add 2 tsp lemon juice for the tang. Also, use a neutral oil instead of ghee.
Want to make in Instant Pot?
Ah, yes. I cook basmati rice for pulao/biryani for 5 minutes on Manual mode and let the pressure release naturally if vegetables are added
This recipe was made for just two adults for one meal, so I have used 1/2 cup of rice. It can easily be doubled or tripled! Just add adequate spice, taste the water to adjust the salt, and use a big vessel. It is so simple and tasty!
Watch me make the One Pot Mint Pulao for lunch!
Want more One Pot 30 minute recipes?
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about your preferences and will help other readers.
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