Instant Pot Pudina Pulao is a fragrant and easy one-pot Indian rice recipe.Fresh mint leaves provide a refreshing and aromatic flavor.Basmati rice gives the pulao a light and fluffy texture.Mixed vegetables add color, nutrition, and delicious texture.Whole spices and green chilies create a flavorful Indian-style base.Serve it hot with raita, yogurt, curry, or pickle for a complete meal.
Ingredients
- 2 cups basmati rice
- 2 cups mixed vegetables, chopped
- 1 packed cup fresh mint leaves
- ½ cup fresh coriander leaves
- 1 medium onion, thinly sliced
- 2–3 green chilies
- 1 tablespoon ginger-garlic paste
- 3 cups water or vegetable stock
- 1 tablespoon lemon juice
Whole Spices
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1-inch cinnamon stick
- 3 cloves
- 2 green cardamom pods
- 1 star anise, optional
For the Mint Paste
- 1 cup fresh mint leaves
- ½ cup coriander leaves
- 2 green chilies
- 1-inch piece ginger
- 2 tablespoons water
- Blend into a smooth or slightly coarse paste.
Instructions
Wash and Soak the Rice
- Wash the basmati rice thoroughly until the water becomes relatively clear. Soak the rice in water for 15–20 minutes.Drain completely and keep aside
Prepare the Mint Paste
- Add mint leaves, coriander, green chilies, and ginger to a blender. Add a little water and blend into a smooth paste.Keep the paste ready for cooking.
Sauté the Aromatics
- Turn the Instant Pot to Sauté mode.Add oil or ghee. Once hot, add cumin seeds, bay leaf, cinnamon, cloves, cardamom, and star anise.Sauté for about 30 seconds until fragrant.Add sliced onions and cook until they become soft and lightly golden.
Add Ginger-Garlic and Mint
- Add ginger-garlic paste and sauté for about 30–60 seconds.Add the prepared mint-coriander paste and cook for approximately 2 minutes.The mixture should become aromatic and slightly darker in color.
Add Vegetables and Rice
- Add the mixed vegetables and sauté for 2–3 minutes.Add the drained basmati rice and gently mix everything together.Avoid stirring too aggressively because soaked rice grains can break easily.
Pressure Cook
- Close the Instant Pot lid and set the valve to Sealing.Select Pressure Cook / Manual – High Pressure for 5 minutes.Once the cooking cycle is complete, allow a 10-minute natural pressure release.Then carefully release any remaining pressure.
Fluff and Serve
- Open the lid and gently fluff the rice using a fork.Allow the pulao to rest for 5 minutes before serving.Garnish with fresh coriander and a few mint leaves.Serve hot with raita, yogurt, pickle, or your favorite Indian curry.
Notes
- Basmati rice works best for a fluffy pulao.
- Soaking the rice helps produce longer and more evenly cooked grains.
- Fresh mint gives the best flavor and aroma.
- You can use frozen mixed vegetables for convenience.
- Adjust green chilies according to your spice preference.
- Vegetable stock can be used instead of water for deeper flavor.
- Do not over-stir the rice after pressure cooking.
- Let the pulao rest for a few minutes before serving.