Mint Coriander Pulao Rice

This Mint Coriander Pulao rice is a quick, one-pot dish packed with fresh mint leaves, coriander leaves, basmati rice, and aromatic Indian spices.

Ready in under 30 minutes, it’s perfect for lunchbox meals or easy weeknight dinners. Serve it with your favorite onion raita, vegetable korma, or a simple kachumber salad for a complete vegan-friendly Indian meal that everyone will love.

I’ve made this Coriander Mint Pulao countless times, and it never fails to impress. It’s proof that simple ingredients can create magic! As a busy parent, I rely on one-pot meals like this and Nando’s-style spicy rice for quick dinners and next-day school lunchboxes.

I’ll admit, it takes a little extra time compared to plain pilau rice, but blending that fresh mint-coriander paste is 100% worth it. The burst of flavor and color it adds is something everyone loves—kids included! Give it a try, and you’ll see why this recipe is a regular in my kitchen.

Jump to:

• Why This Recipe Works
• Ingredients
• Variations
• How to Make Mint Coriander Pulao?
• Storing Leftovers
• Serving Suggestions
• Sandhya's Expert Tips
• Recipe FAQs
• Coriander Mint Pulao rice ( Dhaniya Pudina Pulao)

Why This Recipe Works

• Use up extra herbs: Perfect for using leftover coriander and mint leaves before they wilt.
• A must-try if you love vegetable pilau rice or no-onion no-garlic pudina pulao (just leave out the onion).
• Quick & easy: A 30-minute one-pot recipe with minimal cleanup.
• Budget-friendly: Uses pantry staples and fresh herbs.
• Versatile: Perfect with curries, raita, or as a standalone dish.

Ingredients

(See recipe card below for detailed quantities and instructions.)

• Basmati rice: I use Tilda Grand extra-long basmati rice, widely available in UK supermarkets and Asian stores.
• Coriander leaves (cilantro): Fresh coriander leaves are essential for this pudina rice They’re also perfect for garnishing and are a staple in most of my curry recipes. When stored properly in the fridge, they can last up to 1 month.
• Mint leaves: In summer, I harvest fresh mint from my herb patch—it’s the best for flavor! When there is excess I make dried mint. Otherwise I use them in my Indian yoghurt mint sauce, Nandos macho peas and as a garnish for drinks.
• Whole spices: These add depth and aroma to the pudina pulao like vegetable pulao—bay leaf, star anise, cloves, cinnamon, cardamom, and cumin seeds.
• Spice powders: I use garam masala powder and ground coriander powder for added depth. You can leave them out too if you prefer.
• Vegetables: Its completely optional to use, but I add frozen carrots and green peas.

Variations

• Garlic: If you love garlic, feel free to add fresh garlic or garlic paste for an extra kick.
• Vegetables: Add your favorite veggies like beans, potatoes, or sweet corn for a heartier dish.
• Nuts: For a richer texture, toss in cashews or sliced almonds.

How to Make Mint Coriander Pulao?

1. Prep the Rice: Rinse and soak basmati rice for 30 minutes. Drain and set aside.
2. Make the Herb Paste: Blend coriander leaves, mint leaves, green chili, and coriander powder into a smooth paste. Add a few teaspoons of water if needed.
3. Sauté the Spices: Heat ghee or oil in a pan over medium flame, add whole spices, and sauté for 2 minutes until fragrant. Add sliced or chopped onions (if using) and grated ginger, cooking until translucent.
4. Cook the Rice: Add diced vegetables and soaked rice. Sauté for 2 minutes, then mix in the herb paste.
5. Simmer: Pour in 1.5 cups of boiled water, add salt, garam masala, and lemon juice. Cook on medium heat until the water is nearly absorbed, then cover and simmer on low for 5 minutes.
6. Rest and Serve: Turn off the heat and let the rice sit covered for 5 minutes. Fluff it up, garnish with fresh coriander and mint, and serve hot.

Storing Leftovers

• In the fridge: Store in an airtight container for up to 2 days. Reheat with a splash of water to revive fluffiness.
• In the freezer: Freeze for up to 1 month. Cool completely before freezing, and thaw with a sprinkle of water before reheating.

Serving Suggestions

Pair this mint coriander pulao rice with easy Indian curries like Jain paneer makhani or vegan chana masala. For lighter meals, serve with cucumber raita , poppadoms and chickpeas peanut salad. It’s also ideal for meal-prep lunches or picnics!

Sandhya's Expert Tips

1. Rinse the basmati rice thoroughly at least 5-6 times. (I’ve detailed how to do this perfectly in my guide to cooking plain white basmati rice – check it out!)
2. Soak for fluffy grains: Soak the rice for 15–30 minutes to ensure long, separate, fluffy grains.
3. Gentle stirring: Handle the rice gently! Stir minimally after cooking to avoid breaking the grains.
4. Fresh herbs only: Always use fresh mint and coriander leaves for the brightest flavor. Dried herbs won’t work here.
5. Adjust the heat: I use just 1 green chili for mild spice, but feel free to add more—or skip it entirely for a kid-friendly version.
6. For Jain Coriander Mint Pulao, simply leave out onion and ginger from the recipe. 

Recipe FAQs