Instead of mixing all the rice with all the sauce, do it in stages so that you mix only as much rice gives the best taste, rather than running out of sauce. Take half the cooked rice and transfer to a wide bowl. Add a little salt - upto about 1/2 a teaspoon, and taste it. There is some salt in the pudina sauce, so be cautious in adding salt.
Add half the pudina sauce, mix it gently into the rice without mashing or breaking the rice. Add more rice, then more pudina sauce, until all the pudina is used up. You should get a pale green coloured rice, with the distinct flavour of mint, without being overpowering.
Transfer to a serving bowl, garnish with the fried nuts, browned onions, if using, and a few coriander and mint leaves. Serve with a raita (spiced yogurt dip). A boondi raita or a plain onion raita or a tomato raita, would go well with this dish.
For the recipe to my boondi raita, refer the link above on this post