Mint & Pistachio Vegetable Rice

Love eating rice

There are many popular rice based recipes when it comes to Indian cuisine. Every region has its own set of fried rice, biryani, pulao and pilaf recipes.

While there are many meat-based rice recipes that are popular, even the range of vegetarian and vegan rice pilaf and pulao recipes is wide.

Today's recipe is an exotic vegan/vegetarian rice recipe that's inspired by Persian rice pilafs. It has some nuanced flavors due to the nuts, herbs, and spices added.

I created this vegan fried rice recipe accidently and now it is a regular in my kitchen. I made it with some leftovers and now this is how I make it!

I hate throwing away food in any form. To avoid being in such situations, what I do is, I buy greens only in small batches and use them promptly in my recipes.

That way, I ensure minimal wastage and my recipes also turn out great with the addition of these delicious fresh herbs or greens.

Another alternative is to use them to make fresh chutney or pesto sauce. This works even if the quantity of herbs is less. 

Benefits of mint

We all know that mint has a refreshing flavor but did you know that consuming Mint has health benefits too?

It helps alleviate stomach aches and soothes the digestive system, cleanses the stomach, and clears up skin disorders such as acne. Wow!

Mint also helps in eliminating toxins from the body and acts as a blood cleanser. Try to add it to your weekly diet in some form or the other. It's good!

Why make this

Mint lends a refreshing flavor to this rice dish and the veggies and pistachios give it the required crunch and nutrients.

• It's a vegan fried rice recipe
• A one-pot meal
• Can be made with leftover rice and mint
• The recipe has some unusual flavors because of mint and pistachios
• Can be made ahead of time and in large quantity
• Simple, quick and easy to make
• A delicious side dish for any occasion
• It is always a hit with grown ups and kids alike

Rice - I have used cooked Basmati rice in this pulao recipe. You can use any leftover cooked rice - white or brown. You can also cook rice from scratch.

Mint leaves - Use fresh mint leaves. Dried ones will not be an exact replacement but use them if that's what you have.

Pistachios - I get the raw unsalted variety. You can also get the roasted pistachios from the store for this recipe and skip the step of roasting them.

Veggies - Onions, green peas, and green beans are the veggies I have used in this recipe. Feel free to add more veggies.

Spices - mustard seeds, cumin seeds, chilly powder, coriander powder, cumin powder, and garam masala are the basic ingredients needed to make this rice flavorful.

Coconut - Use freshly grated coconut or use dry shredded coconut/unsweetened desiccated coconut. You can also use frozen coconut.

Other ingredients like green chillies, ginger, and garlic are also needed to make this vegan fried rice.

I am using leftover cooked rice for this recipe. However, if you are cooking the rice especially for this vegetarian pilaf 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.

• Dry roast pistachios in a pan for 30-40 seconds over a medium flame. Be careful to not burn them.
• Transfer the roasted pistachios to a nuts chopper and crush them coarsely. Keep aside for now.
• Dry roast coconut, mint leaves and roughly chopped green chillies. Add whole garlic and ginger too if not using paste. If using paste, there is no need to add them to the pan.
• After roasting for a minute or till the coconut turns light golden, take the pan off the flame. Allow to cool and then grind to a smooth paste after adding ginger paste, garlic paste and water.

• 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.

Serving suggestions 🍽 

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 and mint leaves if you want.

Serve this Pistachio Mint Fried Rice warm with a side of raita and papad. You can add this dish to the holiday menu. It's a wholesome side that can just be paired with a salad!

You can also pack this vegan fried rice in lunchboxes, serve at special occasions, on festivals, parties, potlucks, events, or on a regular weekend!

Top recipe tips 💭

Swap pistachios with peanuts, apricots, or almonds in this rice recipe. If allergic to nuts, add sunflower seeds instead.

Add more veggies like bell peppers, mushrooms, potatoes, carrots, etc to this vegetarian pistachio mint rice pilaf/pulao recipe if you like.

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram @cookilicious with the hashtag #cookiliciousveg. I love hearing your feedback! 

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