Pudina Rice is an aromatic and flavorful one pot meal made using basmati rice, mint leaves, spices and herbs. Pudina Rice is enjoyed with raita and a good choice to make it for a weekend lunch. The vibrant green color makes this variety rice tempting and also wholesome yet easy and quick to make.

I always love the flavor of mint leaves either in chutney or thogayal or biriyani. Biryani or Pulao is not complete without the addition of mint leaves, it adds so much flavor to the dish. This pudina rice is very simple and easy to make, do try this and enjoy!

About Pudina Rice(Mint Rice)

'Pudina' in hindi means mint leaves so Pudina Rice is a flavored one pot meal made with mint leaves and rice as main ingredients. This Pudina Rice is made pulao style and is very tasty. Pudina or Mint leaves is an Indian herb used most commonly for making chutney, biryani, pulao, curry, dips etc.

The natural coolness and refreshing aroma of mint balances beautifully with the heat of green chillies and whole spices like cinnamon, cloves, and bay leaf. Lightly sautéed onions along with the masala paste adds body and texture, making it a wholesome yet comfort-style meal.

This mint rice is a great way to use up a bunch of mint leaves which is lying around unused. This tastes more like pulao also very easy and quick to make. It is perfect to pack for lunchbox for kids and office goers. It tastes best when resting time is given.

This pulao style pudina rice is super aromatic and flavorful perfect for lunch. It goes well with raita or even plain curd. You can even make it in a pot or pressure cooker or even instant pot.

I make mint rice when I am pressed for time and want to finish the lunch with one pot. This pudina or mint rice is not only easy and quick to make, it makes a tasty meal when paired with raita or just plain curd. You can add vegetables like carrot, peas or even potatoes to make more wholesome.

Pudina Rice Video

Similar Recipes

• Lemon Rice
• Coconut Rice
• Curd Rice
• Raw Mango Rice
• Carrot Rice

Mint Rice Ingredients

• Rice - Use any long grained rice or basmati rice for best results. However you can use regular parboiled rice too. Cook it grain separated and use it.
• Mint leaves - Use fresh tender mint leaves that is fresh. I used home grown mint leaves from my mini garden.
• Whole spices - Bay leaf, cinnamon, cloves and cardamom is added while tempering.
• Cumin seeds - added while tempering to give it a warm flavor and taste.
• Cashews - Cashews are fried until golden brown and added. You can replace it with peanuts too.
• Jaggery - Jaggery balances the herbs and spices added, so do add it.
• Coconut - It gives flavor, taste and texture to the pulao.
• Ginger, Garlic - added along with other ingredients to make the masala paste.
• Green chilies - added for heat. You can even add little red chili powder if you want it more spicy.
• Oil - to fry cashews and to cook the masala paste.

How to make Pudina Rice Step by Step

1.To make masala paste - Add 2 tablespoon coconut, 1 inch ginger, 2 green chilies, 2 garlic to a mixer.

2.Rinse and add 2 cups mint leaves.

3.Add little water and make a fine paste like this, Set aside.

4.Heat 1 and ½ tablespoon oil, add around 12 cashews, fry until golden brown, remove and set aside.

5.Add 1 small bay leaf, 1 clove, 1 cardamom, ½ inch cinnamon and ½ teaspoon cumin seeds. Let it splutter, give a quick sauté.

6. Add ½ cup chopped onion along with salt to taste.

7.Saute until onions turn slightly golden.

8.Add mint paste.

9.Saute until raw smell leaves, it turns dark green. Add 1 tablespoon oil.

10.Add 1 teaspoon jaggery. Give a quick saute.

11.Add 2 cups cooked basmati rice.

12.Mix it well until the masala coats well. Check and adjust with salt. Finally add fried cashews, give a quick mix and switch off.

Expert Tips

• Soaking - Soaking rice for 20 minutes makes it soft and fluffy. I always soak the rice and cook.
• Rice - Cook rice grain separated. You can use any long grained rice or regular rice too.
• Mint leaves - Use fresh mint leaves, avoid stale leaves as they taste bitter and dull the color.
• Variation - You can add ¼ cup coriander leaves for added flavor. You can replace oil with ghee or use half and half. You can add 1 teaspoon lemon juice at the end for more flavor.
• Pairing - Pair it with plain curd or any raita of your choice.

Serving & Storage

Pudina rice is best with onion raita or plain curd. It can be served with papad too. This keeps good in fridge for 1 day. You can reheat while serving if in fridge.

FAQS

1.Which rice is best to use?

Long grained rice is best to use as it gives it a pulao taste. How ever you can use regular cooking rice too. Seeraga samba tastes good too.

2.Can I add coriander leaves?

Yes you can add 1 cup coriander leaves for a variation and different flavor, taste.

3.How to maintain the bright green color?

Do not over cook but make sure the raw smell leaves. You can even add lemon juice, turmeric powder to retain the vibrant green color.

4.Can I make it without onion, garlic?

Yes you can skip them. Instead add little more coconut, roasted gram dal while grinding.

5.How long does mint rice stay fresh?

Mint rice stays good for 5-6 hours in room temperature and 1 day in fridge.

If you have any more questions about this Pudina Rice Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Pudina Rice Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Pudina Rice Recipe | Mint Rice Recipe

Pudina Rice is an aromatic and flavorful one pot meal made using basmati rice, mint leaves, spices and herbs. Pudina Rice is enjoyed with raita and a good choice to make it for a weekend lunch. The vibrant green color makes this variety rice tempting and makes it wholesome yet easy and quick to make.

Course Lunch, Main Course

Cuisine Indian

Keyword 30 mins recipes, 30 mins rice recipes, Kids Lunch Box, kids lunch box recipes, kids lunchbox, kids lunchbox menu, lunch box menu, lunch box recipes, lunch recipes, lunchbox recipes, pulao, pulao recipes, rice recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 545kcal

Author Sharmilee J

Ingredients

• 1 tablespoon oil
• 2 cups cooked basmati rice
• ½ cup chopped onion
• 1 teaspoon jaggery
• salt to taste

To temper

• 1 and ½ tablespoon oil
• 12 cashews
• 1 small bay leaf
• 1 small clove
• 1 small cardamom
• ½ inch cinnamon
• ½ teaspoon cumin seeds

For the masala paste

• 2 cups mint leaves
• 2 tablespoon coconut
• 1 inch ginger
• 2 green chilies
• 2 garlic

Instructions

• To make masala paste - Add 2 tablespoon coconut, 1 inch ginger, 2 green chilies, 2 garlic to a mixer.
• Rinse and add 2 cups mint leaves.
• Add little water and make a fine paste like this, Set aside.
• Heat 1 and ½ tablespoon oil, add around 12 cashews, fry until golden brown, remove and set aside.
• Add 1 small bay leaf, 1 clove, 1 cardamom, ½ inch cinnamon and ½ teaspoon cumin seeds. Let it splutter, give a quick sauté.
• Add ½ cup chopped onion along with salt to taste.
• Saute until onions turn slightly golden.
• Add mint paste.
• Saute until raw smell leaves, it turns dark green. Add 1 tablespoon oil.
• Add 1 teaspoon jaggery. Give a quick saute.
• Add 2 cups cooked basmati rice.
• Mix it well until the masala coats well. Check and adjust with salt. Finally add fried cashews, give a quick mix and switch off.

Video

Notes

• Soaking - Soaking rice for 20 minutes makes it soft and fluffy. I always soak the rice and cook.
• Rice - Cook rice grain separated. You can use any long grained rice or regular rice too.
• Mint leaves - Use fresh mint leaves, avoid stale leaves as they taste bitter and dull the color.
• Variation - You can add ¼ cup coriander leaves for added flavor. You can replace oil with ghee or use half and half. You can add 1 teaspoon lemon juice at the end for more flavor.
• Pairing - Pair it with plain curd or any raita of your choice.

Nutrition

Serving: 125g | Calories: 545kcal | Carbohydrates: 102g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 1063mg | Potassium: 736mg | Fiber: 7g | Sugar: 5g | Vitamin A: 262IU | Vitamin C: 32mg | Calcium: 65mg | Iron: 2mg

The post Pudina Rice Recipe | Mint Pulao Recipe appeared first on Sharmis Passions.

Tomato Bath is a traditional Karnataka style rice dish which is very flavorful and aromatic. It is made by cooking rice with whole spices, onion, tomato a special masala paste and few spices. The smell itself makes you so hungry even before tasting. It has that tangy tomato taste with small hint of spice and coconut flavor which makes it taste very unique.

Tomato Bath is colorful and has that homely taste that tastes in between biryani or pulao. The best part is that you can make it simple or rich, as you like, by adding ghee or roasted cashews. This dish is often made during weekends or small get-togethers as it looks so vibrant and taste so good even when packed for lunch box.

About Tomato Bath

Tomato Bath is a very popular Karnataka style rice dish. It is different from usual tomato rice because it has a special masala paste made from coconut, ginger, garlic, red chilies and fennel seeds. The special masala paste gives deep aroma and smooth texture to the rice. Tomato Bath is slightly moist but rice should not turn mushy.

The base for this recipe is a thick tomato masala. Fresh tomatoes are sauteed well until mushy along with onion. Then a masala paste is added which gives a mild sweetness and nice aroma. Seeraga samba rice is cooked along which makes the rice tastes so good. If you are a biryani / pulao lover then this tomato bath is a must try for you.

This recipe is very simple to adjust how you like. You can add few pieces of carrot or some green peas to make it more colorful and taste better. You can also add little biryani masala powder for extra nice flavor. You can serve it with papad, chips or plain onion raita for full meal experience.

I make this whenever I feel like having something tangy and spicy but not too heavy, I end up making Tomato Bath. It fills stomach well and tastes best even when slightly warm, perfect for lunch box or travel food.

Now this tomato bath has become a regular in our monthly meal menu. Do try this and enjoy it with your family. I love tomato bath with curd or onion raita the best combination. Tomato Bath is packed with flavors and no less than a biryani. Variety rice and one pot rice varieties are always my favorite to cook and eat.

Tomato Bath Video

Tomato Bath Ingredients

• Rice - I have used seeraga samba rice you can use basmati rice too.
• Onion - It gives mild sweetness and nice body to the masala. I have used big onion sliced thin, you can use shallots also.
• Tomatoes - I used fresh tomatoes chopped fine, it adds tangy taste and lovely color. Use ripe ones for more juicy flavor.
• Green Peas - Use fresh green peas which gives mild sweetness in between the spicy rice.
• Spice powders - I have added turmeric powder, coriander powder and garam masala powder. Add red chili powder if you want it more spicy.
• Mint, Coriander leaves - adds freshness and flavor to the rice.
• Masala paste - A special flavorful masala paste is made with coconut, kashmiri red chilies, ginger, garlic and fennel seeds.
• Whole spices - Spices include cinnamon, cardamom, cloves and bayleaf which is added while tempering.
• Cumin seeds - is added while tempering and adds nice flavor.
• Oil, Ghee - used to temper the whole spices.

Why This Recipe Works

• This recipe has a balance of tangy, spicy and slightly sweet taste.
• The coconut paste gives nice smooth texture and unique Karnataka touch.
• Easy to make using simple ingredients already in kitchen.
• It stays good even after few hours, great for lunch box.
• You can easily make it plain or rich by adding ghee, vegetables or nuts.

Similar Recipes

• Tomato Rice
• Coconut Rice
• Curd Rice
• Raw Mango Rice
• Carrot Rice

How to make Tomato Bath Step by Step

1.Rinse ½ cup seeraga samba rice well then soak in water for 30 minutes. Cover and set aside.

2.To a mixer jar add 2 tablespoon coconut, 2 kashmiri red chilies, ½ teaspoon fennel seeds, 3 small garlic, ½ inch ginger piece and little water.

3.Grind to a fine paste and set aside.

4.To a pressure cooker heat 1 tablespoon ghee, 1 teaspoon oil - add 1 small bay leaf, 2 small cloves, 2 small cardamom and ½ teaspoon cumin seeds.

5.Add 1 medium sized onion sliced along with salt. Saute until it turns transparent.

6.Add 2 small sized tomatoes roughly chopped.

7.Saute until tomatoes turns mushy.

8.Add the masala paste.

9.Saute for 3 minutes or until the raw smell of tomatoes leave.

10.Add ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder and ½ teaspoon coriander powder. Add ½ teaspoon red chili powder if you like it more spicy. Add ¼ cup green peas, 1 tablespoon mint leaves, 1 tablespoon coriander leaves.

11.Give a quick saute.

12.Drain water from rice add it along with 1 cup water and salt if needed. I used 1(rice):2(water) ratio. So for ½ cup rice I used 1 cup water.

13.Give a quick mix, add 1 teaspoon oil.

14.Close with lid and pressure cook in medium flame for 3 whistles.

15.Let pressure release by itself then open.

16.Fluff it gently. The rice may look moist but will become grain separated once cooled.

Serve hot with onion raita and papad, tastes best.

Expert Tips

• Soaking rice - Soaking rice is must for soft grain separated rice.
• Cook rice right - I always use 1:2 ratio for rice, water which works perfect. I have used seeraga samba rice but you can use sona masoori or raw rice too, but add water accordingly to the rice variety.
• Heat - I have used 2 kashmiri chilies while grinding, if you want more spice replace with regular chilies. Or you can even add little red chili powder while adding spice powders.
• Fry tomato well - Let the tomatoes and masala paste cook till raw smell fully goes and oil separate. This step gives bright color and taste.
• Ghee - Ghee adds flavor and glaze to the bath. Do not skip it.

Serving and Storage

Serve Tomato Bath warm with onion raita, papad or some crispy fryums. It taste very good with plain curd also if you like mild side.

Store leftovers in fridge and just heat a bit before serving. The taste and smell almost same even next day, only rice become little firm after cooling.

FAQS

1.What rice is best for tomato bath?

I like seeraga samba the best but you can replace it with sona masoori or basmati rice or even raw rice. Make sure to adjust water according the variety of rice used.

2.Can I skip coconut paste?

No the masala paste is the main flavor of tomato bath so I would not recommend slipping it.

3.Can I add vegetables?

Yes sure, you can add peas, carrot or capsicum. Just fry them with onion before adding tomato paste.

4.Why my rice turned mushy?

That happens if you over cook or water is more. 1:2 ratio works perfect and cook for 3 whistles in medium flame.

5.What variations can I make?

Use fully ghee instead of oil, sauté onions and tomatoes well until mushy, and add a touch of vangi bath powder for enhanced aroma and taste.

If you have any more questions about this Tomato Bath Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Tomato Bath Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Tomato Bath Recipe

Tomato Bath is a traditional Karnataka style rice dish which is very flavorful and aromatic. It is made by cooking rice with whole spices, onion, tomato a special masala paste and few spices. The smell itself makes you so hungry even before tasting. It has that tangy tomato taste with small hint of spice and coconut flavor which makes it taste very unique.

Course Lunch, Main Course

Cuisine Indian

Keyword 30 mins rice recipes, healthy rice, rice recipes, tomato recipes, Variety Rice

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2

Calories 551kcal

Author Sharmilee J

Ingredients

• ½ cup seeraga samba rice
• 1 cup water
• 1 teaspoon oil
• 1 medium sized onion
• 2 small sized tomatoes
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• ½ teaspoon coriander powder
• ¼ cup green peas
• 1 tablespoon mint leaves
• 1 tablespoon coriander leaves
• salt to taste

For masala paste

• 2 tablespoon coconut
• 2 kashmiri red chilies
• ½ teaspoon fennel seeds
• 3 small garlic
• ½ inch ginger piece
• little water

For tempering

• 1 tablespoon ghee
• 1 teaspoon oil
• 1 small bay leaf
• 2 small cloves
• 2 small small cardamom
• ½ teaspoon cumin seeds

Instructions

• Rinse ½ cup seeraga samba rice well then soak in water for 30 minutes. Cover and set aside.
• To a mixer jar add 2 tablespoon coconut, 2 kashmiri red chilies, ½ teaspoon fennel seeds, 3 small garlic, ½ inch ginger piece and little water.
• Grind to a fine paste and set aside.
• To a pressure cooker heat 1 tablespoon ghee, 1 teaspoon oil - add 1 small bay leaf, 2 small cloves, 2 small cardamom and ½ teaspoon cumin seeds.
• Add 1 medium sized onion sliced along with salt. Saute until it turns transparent.
• Add 2 small sized tomatoes roughly chopped.
• Saute until tomatoes turns mushy.
• Add the masala paste.
• Saute for 3 minutes or until the raw smell of tomatoes leave.
• Add ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder and ½ teaspoon coriander powder. Add ½ teaspoon red chili powder if you like it more spicy. Add ¼ cup green peas, 1 tablespoon mint leaves, 1 tablespoon coriander leaves.
• Give a quick saute.
• Drain water from rice add it along with 1 cup water and salt if needed. I used 1(rice):2(water) ratio. So for ½ cup rice I used 1 cup water.
• Give a quick mix, add 1 teaspoon oil.
• Close with lid and pressure cook in medium flame for 3 whistles.
• Let pressure release by itself then open.
• Fluff it gently. The rice may look moist but will become grain separated once cooled.
• Serve hot with onion raita and papad, tastes best.

Video

Notes

• Soaking rice - Soaking rice is must for soft grain separated rice.
• Cook rice right - I always use 1:2 ratio for rice, water which works perfect. I have used seeraga samba rice but you can use sona masoori or raw rice too, but add water accordingly to the rice variety.
• Heat - I have used 2 kashmiri chilies while grinding, if you want more spice replace with regular chilies. Or you can even add little red chili powder while adding spice powders.
• Fry tomato well - Let the tomatoes and masala paste cook till raw smell fully goes and oil separate. This step gives bright color and taste.
• Ghee - Ghee adds flavor and glaze to the bath. Do not skip it.

Nutrition

Serving: 125g | Calories: 551kcal | Carbohydrates: 95g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 174mg | Potassium: 438mg | Fiber: 7g | Sugar: 10g | Vitamin A: 207IU | Vitamin C: 115mg | Calcium: 88mg | Iron: 2mg

The post Tomato Bath Recipe appeared first on Sharmis Passions.