Deccani Pudina Pulao
Fragrant Basmati rice cooked with a fresh mint and green chili paste.
About this dish
Deccani Pudina Pulao is a fragrant, one-pot rice dish that showcases the Deccan region's love for fresh herbs. Unlike the heavy meat-based pulaos, this version relies on a vibrant green paste of mint and chilies, offering a cooling yet spicy profile. It is a staple lunch dish in Hyderabadi households during the blistering summer months.
Ingredients
The Rice
- 500g Basmati Rice, washed and soaked for 30 minutes
- 900ml Water
- 1.5 tsp Salt
Pudina Paste
- 2 cups Fresh Mint Leaves, packed
- 1 cup Fresh Coriander Leaves
- 4-6 Green Chilies (adjust for heat)
- 1-inch Ginger, chopped
- 6 cloves Garlic
Tempering and Aromatics
- 3 tbsp Ghee or Oil
- 2 Onions, thinly sliced
- 1 stick Cinnamon, 2 Cloves, 2 Green Cardamoms
- 1 tsp Shahi Jeera (Caraway seeds)
- 1/2 cup Green Peas (optional)
Method
- 1
Grind the Green Masala
Blend the mint, coriander, green chilies, ginger, and garlic with a splash of water into a smooth, vibrant green paste. Do not over-blend or the mint may turn bitter.
- 2
Sauté Whole Spices
Heat ghee in a heavy-bottomed pot (or pressure cooker). Add shahi jeera, cinnamon, cloves, and cardamom; sauté until they sizzle and release their oils.
- 3
Caramelize Onions
Add the sliced onions and fry on medium heat until they turn a light golden brown. Do not let them turn dark brown as it will discolor the green pulao.
- 4
Fry the Paste
Add the prepared mint paste to the onions. Sauté for 3-4 minutes until the raw smell of garlic and ginger disappears and the oil starts to separate.
- 5
Add Vegetables
If using peas or diced potatoes, add them now and sauté for 2 minutes to coat them in the mint masala.
- 6
Incorporate Rice
Drain the soaked rice and add it to the pot. Gently toss the rice with the masala for 1 minute, being careful not to break the long grains.
- 7
Simmering
Pour in the water and add salt. Bring to a rolling boil on high heat, then reduce the flame to the lowest setting.
- 8
The Dum Process
Cover with a tight-fitting lid. If using a regular pot, cook for 12-15 minutes until all water is absorbed and the rice is fluffy.
- 9
Resting
Turn off the heat and let the pulao rest undisturbed for 10 minutes. Fluff gently with a fork from the edges toward the center.
Notes & variations
- For a richer version, add fried cashews as a garnish.
- Use aged Basmati rice for the best grain separation.
- You can add coconut milk (replace 200ml of water) for a Konkan-Deccani fusion twist.
- Ensure the mint is fresh; wilted mint will result in a dull brown color.
Serve with
Serve with a simple Onion Raita or Baghare Baingan for a complete meal.
Cook's note
Add a squeeze of lemon juice just before sealing the lid to keep the rice grains white and the mint color bright.