Pistachio Mint Rice Pulao/Pilaf is a vegetarian/vegan recipe flavored with mint, pistachios, spices and herbs. It's an appetizing one-pot meal that you will love.
Table of Contents
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!
Love cooking with greens
I use herbs that are normally left behind in the fridge. I am part of many foodie groups where one common question I read is what to do with leftover greens or herbs.
We all like to buy fresh herbs from the grocery store but sadly they come with a short shelf life. If not preserved well, they will wilt and you will have to throw them away!
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.
Some common herbs
Mint and coriander leaves are very commonly used in an Indian kitchen. We use them in chutneys, dips, spreads, as a garnish, and/or to make masala.
I keep them fresh by trimming off the ends and then storing them in zip-lock bags. Since I use these herbs regularly in my kitchen, I have tons of recipes featuring them.
Here are some recipes where cilantro is the HERO of the dish - Cilantro Mathri, Cilantro Pot Noodles, Green Poha with Cilantro, Spinach Lentil Cilantro Rice, and Polenta Cilantro Bites.
Some recipes where mint is the HERO are - Cucumber Lemonade, Potato Mint Pulao, and Mint Flavored Potato Bajra Pancake.
I enjoyed cooking with mint in this recipe. It lent a different flavor to this rice recipe when used with pistachios. If you are looking for a new rice recipe, then do give this recipe a try.
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
Ingredients needed
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.
Here's how to make it
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.
- 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.
in a wok. Temper mustard seeds
and cumin seeds
, once they splutter, add the crushed pistachios and fry for 30 seconds.
, 
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!
Tips, recommendations, and suggestions
Leftover cooked Basmati rice works best in this recipe. However, you can also cook rice fresh, couple of hours before you prepare this pulao. Cook in vegetable broth for more flavor.
Cook rice in any method comfortable to you - Instant Pot, Rice Cooker, Microwave, or stovetop. Just ensure the grains are separate and grainy and not mushy.
If you don't want to eat rice, you can follow this same recipe with alternate grains like quinoa or even cauliflower rice.
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 recipe if you like.
This vegan mint fried rice can be made ahead of time and stored in the fridge for 4-5 days. Pack it in an airtight container and store it. It also freezes well. Reheat as needed.
You might also like
You can find many more vegetarian fried rice, pulao, pilaf recipes HERE.
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Pistachio Mint Rice Pulao
Equipment
Ingredients
- 2 cups basmati rice
- 1/3 cup pistachios
To make the masala paste
- 1/3 cup shredded coconut
- 12-15 mint leaves
- 4 nos green chillies
- 1 tbsp garlic paste
- 1 tbsp ginger paste
To prepare the pilaf
- 1 tbsp vegan ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 large onion
- 1/2 cup green peas
- 1/2 cup green beans
- 1 tsp chilly powder
- 1/2 tbsp coriander powder
- 1/2 tbsp cumin powder
- 1/2 tbsp garam masala
- Salt
- pistachios & mint for garnish
- 1 tbsp 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.
Notes
Nutrition
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