Recipes Cuisine Asian Indian Instant Pot® Pudina Pulao (Mint Rice) 4.0 (2) 1 Review 2 Photos This is probably one of the most flavorful rice recipes you can make in just a few minutes. It's a spicy mint rice recipe that is hearty and filling as a vegetarian dish. Serve this as a side dish, or you can also take it in a lunch box and have a delicious midday meal! It is also lovely with plain or Greek yogurt. Submitted by Diana71 Updated on January 7, 2022 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 25 mins Additional Time: 10 mins Total Time: 50 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 (4 ounce) can chopped green chiles 3 tablespoons finely chopped fresh mint leaves 3 cloves garlic, finely minced 2 ½ tablespoons water 2 tablespoons unsweetened shredded coconut 1 tablespoon finely chopped fresh cilantro 1 teaspoon cumin seeds ½ teaspoon ground ginger 2 tablespoons olive oil 2 whole cloves 2 cardamom pod 1 star anise ½ teaspoon ground cinnamon 1 small bay leaf, torn into pieces 1 onion, diced ¼ teaspoon ground turmeric ¼ teaspoon red chile powder 4 small Yukon Gold potatoes, sliced into rounds, then halved (skin on) 1 tomato, diced ½ cup frozen peas 1 cup basmati rice 1 ¼ cups water ¼ teaspoon salt Directions Combine green chiles, mint leaves, garlic, 2 1/2 tablespoons water, shredded coconut, cilantro, cumin seeds, and ginger in a mortar; grind with a pestle into a paste. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat until warm. Add cloves, cardamom pods, star anise, bay leaf, and cinnamon. Saute until spices are fragrant, 4 to 5 minutes. Add mint paste, onion, turmeric, and red chile powder and cook for 2 minutes longer. Mix in potatoes, tomatoes, and peas. Stir in basmati rice and saute for 1 minute longer. Pour in 1 1/4 cups water and salt. Scrape up any browned bits on the bottom of the pot and let warm 1 minute longer. Turn off Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Cook's Note: Flat-leaf parsley may be used in place of cilantro, and long-grain rice may be used instead of basmati, if preferred. I Made It Print Nutrition Facts (per serving) 353 Calories 10g Fat 62g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 353 % Daily Value * Total Fat 10g 12% Saturated Fat 3g 15% Sodium 489mg 21% Total Carbohydrate 62g 23% Dietary Fiber 4g 15% Total Sugars 3g Protein 7g 14% Vitamin C 28mg 31% Calcium 39mg 3% Iron 2mg 8% Potassium 240mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.