Indian Coriander Mint Pulao

Name: Indian Coriander Mint Pulao
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ cups (300 g) basmati rice, rinsed until water runs clear, drained well; 3 tablespoons (45 ml) ghee; 1 teaspoon (5 g) cumin seeds; 1 cup (25 g) fresh coriander (cilantro) leaves, loosely packed, roughly chopped; ½ cup (12 g) fresh mint leaves, loosely packed, roughly chopped; 2¼ cups (540 ml) water; ¾ teaspoon (5 g) fine sea salt; 3 whole green cardamom pods, lightly crushed (optional); 1 whole bay leaf (optional)

From the MyKitchenBank Kitchen

A fragrant, herb-infused basmati rice pulao made in a rice cooker. Fresh coriander and mint are toasted with warm spices, then combined with ghee and rice for a bright, aromatic side dish that pairs beautifully with curries, dal, or grilled meats. Ready in about 30 minutes with minimal hands-on work.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 4 servings (about 3 cups cooked rice)

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Steps

Before you start

Rinse basmati rice until water runs clear, then drain well
Measure all ingredients and have them ready before starting—the cooking happens quickly
Use fresh herbs; dried will lack the bright flavor this dish depends on

1
Toast cumin and herbs
- Heat the ghee in a small skillet over medium heat.
- Add the cumin seeds and toast for 45 seconds, stirring once, until fragrant and just beginning to brown.
- Add the chopped fresh coriander and mint, stirring constantly.
- Toast for 1–2 minutes until the herbs are fragrant and slightly wilted.
- If using green cardamom and bay leaf, add them now and stir for another 15 seconds.
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Ready when: Herbs are wilted and smell fragrant; cumin is golden
Tip: Don't over-toast the herbs or they'll lose their bright green color and fresh flavor. Work quickly once they're in the pan.
2
Combine rice and liquid
- Pour the rinsed and drained rice directly into your rice cooker.
- Add the water and salt.
- Gently pour the toasted herb mixture from the skillet into the rice cooker, stirring gently with a wooden spoon to distribute the herbs and spices evenly.
- Make sure there are no dry pockets of rice.
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Ready when: Rice is evenly moistened and herbs are distributed throughout
Tip: Use a 1.5-to-1 rice-to-water ratio by volume. If your rice cooker is older and cooks drier, add 2 tablespoons more water.
3
Cook in rice cooker
- Cover the rice cooker and press the cook button.
- Most rice cookers will complete their cycle in 15–20 minutes for basmati rice.
- The machine will switch to warm mode when the rice is done.
- Do not open the lid during cooking.
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Ready when: Rice cooker switches to warm mode; rice is tender and fragrant
Tip: Resist the urge to open the lid—steam escaping will disrupt cooking. Let the machine do its job.
4
Rest and fluff
- Once the rice cooker switches to warm mode, let the rice rest for 5 minutes with the lid closed.
- This allows any remaining moisture to distribute evenly.
- Open the lid and gently fluff the rice with a fork, breaking up any clumps.
- The herbs and spices should be visibly mixed throughout, giving the rice a green-flecked, fragrant appearance.
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Ready when: Rice is fluffy, grains are separate, and herbs are evenly distributed
Tip: Use a fork rather than a spoon to fluff—it prevents the rice from becoming mushy and keeps the grains distinct.

Good to know

Tips

Fresh herbs are essential—dried versions won't give you the bright, green appearance or fresh taste that defines this dish.
For extra fragrance, tear a few mint and coriander leaves by hand and scatter them over the finished rice just before serving.
This pulao pairs beautifully with rich curries, dal, tandoori chicken, or roasted vegetables. It's also excellent alongside grilled seafood.
If you don't have a rice cooker, cook the rice on the stovetop: bring the water and rice to a boil in a covered pot, reduce heat to low, and simmer for 15–18 minutes until tender and water is absorbed.

Storage & reheating

Room temperature: Keep in an airtight container for up to 2 hours. Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water over medium heat, or in the rice cooker's warm setting. Freezer: Not recommended—the texture becomes mushy when thawed.

Substitutions

ghee → unsalted butter or coconut oil. Ghee has a higher smoke point and deeper flavor, but butter or oil will work. Use the same amount.
fresh coriander (cilantro) leaves → fresh parsley. Parsley lacks coriander's citrusy note but provides greenness and freshness. Use the same amount.
fresh mint leaves → fresh basil. Basil is slightly peppery instead of cooling and sweet. Use the same amount.
cumin seeds → fennel seeds or mustard seeds. Both provide warmth and aroma. Use the same 1 teaspoon amount. Fennel is slightly sweet; mustard is sharper.