Pudina Saadam (Mint Rice)



Hooray.. my 50th post.. Too many breaks in between, but hoping to make it up for all. I got this recipe from one of my friend.  Yummy one and easy to pack for lunch. :-) You can grind the mint paste the previous day itself and refrigerate and cook the next morning.



  • Mint leaves : 1 bunch (remove the stems and clean)
  • Onion – 1
  • Green Chillies – 2 (medium size)
  • Salt – as per taste
  • Mustard seeds – 1 tsp
  • Jeera – 2 tsps
  • Heeng – small pinch
  • Curry leaves – 1 strand
  • Oil – for seasoning
  • Basmati rice – 1 cup
  • Boiled Potato – 2
  • Grind green chillies, mint leaves and half of the onion by adding small amount of water into smooth paste.


  • Cook the rice separately in the regular way.
  • Chop the other half of the onion finely.
  • Heat the kadai and add oil.
  • Once oil is heated add mustard seeds, jeera and heeng.
  • Once they start spluttering, add the chopped onion.
  • Once onion starts turning brown, add the mint mixture and required salt.


  • Cook well until all the water gets absorbed and then add curry leaves and cook for a minute or so.


  • Now mix this cooked mint mixture with rice. 
  • Now add the boiled potatoes also.


  • You can add paneer cubes to this mixed rice.
  • Also when cooking rice you can add cloves, bay leaf and 1 cardamom for more flavor.PudinaRice 
Serve hot with raita.    

5 thoughts on “Pudina Saadam (Mint Rice)

  1. Pingback: Tri-color rice – Independence day special | Vidhya's Vegetarian Kitchen

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