I made the rice with Basmati rice, a fragrant one that I had bought in Punjab when I last visited. I followed the guidelines given in the blog Spice up the Curry, to some extent, and the rice was cooked perfectly, with the grains remaining separate without getting mushy. I cooked it in a covered vessel rather than pressure cooking it.
Kitchen Hints for making Pudina Rice:
iii. Vegetables such as potatoes or peas may be added to the rice. I put in capsicum slices to give some texture and for its fresh taste. If using potatoes, boil and peel, cube and add to the mint paste when you are sautéing it.
The garnish of browned onions is another idea from the blog Spice the Curry. I had been caramelising onions for another recipe, so all I had to do was take some of the onions and add them to the pudina rice before it was served. It added just the right touch of flavour and texture. I’m going to keep some browned onions in reserve, it gives such a delightful finish to most savoury dishes.
Boondi Raita goes well with this Pudina Rice. Check out my recipe on this blog: