If you're looking for a refreshing, vibrant, and unique rice dish to elevate your weeknight dinners or festive spreads, this Pudina Rice with Pistachios and Veggies is your answer! Infused with cooling mint, crunchy pistachios, and colorful veggies, this vegan, and gluten-free dish is fragrant, flavorful, and comes together in just under 30 minutes. It's an appetizing one-pot meal that you will love.
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What Is Pudina Rice
Pudina Rice is a refreshing and flavorful variation of classic vegan fried rice that’s perfect for any occasion. Featuring fresh mint (pudina) as the star ingredient, this dish offers a cool, aromatic twist combined with crunchy pistachios and vibrant mixed vegetables that add texture, color, and nutrition to every bite. Whether you’re hosting guests or preparing a cozy family meal, this easy vegan pudina rice recipe is a wholesome, versatile dish packed with flavor.
Inspired by Persian-style rice pilafs, this exotic vegan and vegetarian rice recipe blends herbs, spices, and nuts to create a rich, nuanced flavor profile that’s both comforting and unique. I originally created this pudina rice recipe by accident using leftover rice—and it quickly became a staple in my kitchen! What began as a simple quick fix evolved into my favorite way to make Mint & Pistachio Vegetable Rice. Whether served as a weeknight dinner or part of a festive meal, this easy vegan pudina rice recipe is always a crowd-pleaser.
Seasoned Rice Recipes
Rice is a global comfort food, and every cuisine has its own spin on seasoned rice dishes—be it fried rice, biryani, pulao, or pilaf. While many popular rice recipes feature meat, there’s an equally delicious world of vegetarian and vegan rice dishes to explore.
Looking for more easy vegan fried rice recipes? Try some of my favorites: Kimchi Fried Rice, Thai-Style Fried Rice, Broccoli Fried Rice, and Mushroom Fried Rice. Love Indian-style rice dishes? You’ll enjoy these flavorful options: Fodnicha Bhat, Bell Pepper Bhat, Tomato Sadam, and Coconut Bhat.
These recipes are perfect for weeknights, lunchboxes, or festive spreads. Bookmark this post if you're a fan of seasoned rice recipes that are vegan, flavorful, and easy to make!
Cooking With Herbs
Fresh herbs like mint and coriander (cilantro) are staples in most Indian kitchens. We use them in a variety of ways—blended into chutneys, dips, and spreads, added to masalas, or simply sprinkled as a garnish to elevate flavor and aroma.
To keep the herbs fresh longer, I trim the stems and store them in zip-lock bags in the refrigerator. Since I use these herbs almost daily, you’ll find them featured in many of my recipes.
Here are some of my favorite dishes where cilantro is the star: Cilantro Mathri, Cilantro Pot Noodles, and Green Poha with Cilantro. And here are a couple where mint takes center stage: Cucumber Lemonade, and Potato Mint Pulao.
I especially loved cooking with mint in this Pudina Rice recipe. The mint added a refreshing twist that paired beautifully with the nutty pistachios, creating a unique flavor profile. If you're looking to try a new rice recipe with fresh herbs, this one’s a must!
Why make this
- 🌿 Bright, refreshing flavor – Fresh mint brings a cool, aromatic taste that transforms this rice into something special.
- 🥜 Nutty crunch + nutrients – Chopped pistachios add a satisfying crunch and a dose of plant-based protein and healthy fats.
- 🥦 Loaded with veggies – Packed with colorful vegetables, it’s a great way to sneak more nutrients into your meals.
- 🍚 Perfect use for leftover rice – A smart and delicious way to repurpose leftover rice and mint leaves.
- 🍽️ One-pot wonder – Minimal cleanup and maximum flavor make this a convenient one-pot vegan meal.
- ⏱️ Quick and easy to make – Ready in under 30 minutes, making it ideal for weeknight dinners or meal prep.
- 🎉 Crowd-pleasing side or main dish – Whether served as a festive side dish or a light main, Pudina Rice is always a hit with both adults and kids.
- 🧊 Make-ahead friendly – Easily scalable for large gatherings and perfect for prepping in advance.
Ingredients needed 🧾
Rice – I’ve used cooked Basmati rice for this pulao, which adds a fragrant and fluffy texture. However, feel free to use any leftover rice—white or brown. You can also cook rice from scratch just before making the dish.
Mint Leaves – Fresh mint leaves are essential for that bright, refreshing flavor. While dried mint can be used in a pinch, it won’t have the same vibrancy as fresh.
Pistachios – I use raw, unsalted pistachios, which I lightly roast before adding. If you're using store-bought roasted pistachios, you can skip the roasting step. Either way, they add a delightful crunch and nutty flavor.
Vegetables – This Pudina Rice recipe includes onions, green peas, and green beans, but it’s very flexible. You can add other veggies like carrots, corn, bell peppers, or mushrooms—whatever you have on hand.
Spices - The flavor base comes from simple Indian spices - mustard seeds, cumin seeds, chilly powder, coriander powder, cumin powder, and garam masala.
Adds texture and a mild sweetness. You can use: freshly grated coconut, unsweetened shredded or desiccated coconut, or frozen coconut (thawed before using).
Aromatics – Don’t skip these! Green chilies, ginger, and garlic enhance the flavor profile and give this Pudine Rice recipe its savory, fragrant character.
How to make it 🔪
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Cook The Rice First
I’ve used leftover cooked rice for this mint rice recipe, which works perfectly as the grains stay separate and slightly dry—ideal for stir-frying. However, if you're cooking rice fresh for this vegetarian pilaf, start by rinsing Basmati rice thoroughly to remove excess starch, then soak it in water for 30 minutes.
Drain and cook the rice using fresh water in a rice cooker
or on the stovetop. Once done, allow the rice to cool slightly, then spread it out on a plate or tray. Drizzle a little vegan ghee
or neutral oil over it and gently fluff with a fork to keep the grains separate and non-sticky.
This prep step helps achieve the perfect texture for making flavorful vegan fried rice or herb-infused pilaf dishes like this one.
- Dry roast pistachios in a pan over medium heat for 30–40 seconds until lightly golden and aromatic, being careful not to burn them. Coarsely crush them using a nuts chopper or food processor and set aside.
- In the same pan, dry roast grated coconut, fresh mint leaves, and roughly chopped green chillies. If you're not using paste, also add whole garlic cloves and ginger pieces at this stage.
- Roast the mixture for about a minute, or until the coconut turns light golden. Remove from heat and let it cool slightly.
- Transfer the mixture to a blender, add ginger-garlic paste (if not added earlier) and a splash of water, then grind into a smooth, aromatic paste.
- Heat vegan ghee in a wok or deep pan. Add mustard seeds and cumin seeds; once they begin to splutter, stir in the crushed and roasted pistachios and sauté for 30 seconds.
- Add chopped onions and sauté until they turn translucent, releasing their natural sweetness.
- Stir in the ground mint-coconut paste and cook for 1–2 minutes to allow the flavors to blend and deepen.
- Add the green veggies like peas and French beans along with salt. Sauté until the veggies are tender—about 2–3 minutes for frozen and 8–10 minutes for fresh.
- Sprinkle in the dry spices—chilly powder, coriander powder, and cumin powder. Mix well and sauté for 30 seconds until aromatic.
- Add garam masala and cooked rice. Gently fold everything together so the rice is evenly coated with the masala. Taste and adjust salt if needed, then turn off the heat.
Serving suggestions 🍽
Squeeze fresh lemon juice on top of Pudina Rice after you take the pan off the flame. Add green chili, chili oil, or sprinkle chili flakes if you like it hot. Garnish with chopped pistachios and mint leaves for added freshness and crunch. This Mint Fried Rice is best served warm with a side of raita, pickle, crispy papad, or a simple salad.
It’s a versatile and wholesome dish that can easily be included in your holiday menu, making it a festive side or a main course for a casual dinner. You can also pack this vegan fried rice in lunchboxes or serve it at special occasions like festivals, potlucks, parties, or even a relaxed weekend meal. Its vibrant flavors and textures make it a crowd-pleaser every time.
Top recipe tips 💭
Swap pistachios with peanuts, apricots, or almonds in this rice recipe. If allergic to nuts, add sunflower seeds, or pumpkin seeds instead. Swap mint with cilantro or parsley for a different flavor profile.
Recipe FAQs 📖
Leftover cooked Basmati rice is ideal for this Pistachio Mint Rice recipe, as the grains stay separate and absorb the flavors well. If you're cooking rice fresh, prepare it a few hours in advance to allow it time to cool. For an extra flavor boost, try cooking the rice in vegetable broth instead of water.
You can cook the rice using any method you prefer—Instant Pot, rice cooker, microwave, or stovetop—just make sure the grains remain fluffy and non-mushy for best results.
Looking for a low-carb or grain-free alternative? You can easily swap the rice with quinoa, millet, or even cauliflower rice while keeping the rest of the recipe the same.
You can easily enhance this vegan Pudina Fried Rice by adding a variety of vegetables to boost both flavor and nutrition. Bell peppers, mushrooms, carrots, potatoes, and corn all work wonderfully in this recipe. They add color, texture, and a mix of sweet, earthy, and savory notes that pair well with the refreshing mint and the crunch of pistachios. You can use fresh, frozen, or even leftover cooked veggies—this dish is incredibly versatile and a great way to use up whatever you have on hand.
This vegan Pudina Rice is perfect for meal prep and can be made ahead of time. Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. It also freezes well, making it convenient for longer storage. When reheating, add a splash of water or vegan ghee to refresh the flavors and keep the rice moist. This easy-to-store rice dish is a great option for busy weekdays or when you want a quick, flavorful meal ready to go.
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Recipe 📖
Flavorful Pudina Rice (Mint Rice) with Crunchy Pistachios & Veggies
Ingredients
- 2 cups basmati rice
- ⅓ cup pistachios
To make the masala paste
- ⅓ cup shredded coconut
- 12-15 mint leaves
- 4 nos green chillies
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
To prepare the pilaf
- 1 tablespoon vegan ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 large onion
- ½ cup green peas
- ½ cup green beans
- 1 teaspoon chilly powder
- ½ tablespoon coriander powder
- ½ tablespoon cumin powder
- ½ tablespoon garam masala
- Salt
- pistachios & mint for garnish
- 1 tablespoon lemon juice optional
Instructions
To cook rice
- I am using leftover cooked rice for this recipe. However, if you are cooking the rice especially for this recipe, you will need to do that first.
- Rinse and then soak basmati rice in water for 30 minutes. Drain the water and add fresh water to cook the rice in a rice cooker.
- Once cooked, allow it to cool a bit, and then spread the rice onto a plate. Drizzle some vegan ghee over it and mix lightly. This will make the rice grains separated and grainy.
To prep the pistachios
- Dry roast pistachios in a pan for 30-40 seconds on medium flame. Be careful to not burn the pistachios.
- Transfer the roasted pistachios to a nuts chopper and crush them coarsely. Keep it aside for now.
To make the masala paste
- Dry roast coconut, mint leaves and roughly chopped green chillies. Add whole garlic and ginger too if not using paste. If using paste, then no need to add them to the pan.
- After roasting for a minute or till the coconut turns light golden, take it off the flame.
- Allow it to cool and then grind it to a smooth paste after adding ginger paste, garlic paste and water.
To prepare the pilaf
- Heat vegan ghee in a wok. Temper mustard seeds and cumin seeds, once they splutter, add the crushed pistachios and fry for 30 seconds.
- Then add the chopped onions. Saute them till they turn translucent.
- Next add the ground mint paste and continue to fry the mixture for a minute or two.
- Then add the green veggies like green peas, and French beans along with salt. Saute till they are cooked. This could take 2-3 minutes if using frozen veggies, else 8-10 minutes.
- Next add dry spices like chilly powder, coriander powder, and cumin powder. Mix and saute for 30 seconds.
- Then add the garam masala and the cooked rice. Mix it all together so that the masala coats the rice well. Check salt and add if needed. Take the pan off the flame.
- Since the rice is already cooked, you need not cook it for long. Take it off the pan and garnish with some lemon juice, chopped pistachios.
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Riri says
Is the 2 cups of rice measurement for cooked rice or uncooked rice?
Priya says
Hi, I have mentioned in the recipe. It's already cooked rice. Hope this helps. 🙂