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Mint and Carrot Pulao Rice / Pudina Carrot Rice (Stove Top, Instant Pot)

VegCookBook by Praveena
South Indian style, one pot vegan, family friendly meal / dinner recipe using fresh mint leaves and carrot. Recipe below has both stove top and Instant Pot methods with step wise pics, tips.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dinner, Main Course
Cuisine Indian, South Indian
Servings 4 people


  • Spice Blender / Grinder / Mixie.
  • Frying pan (for stove-top method)
  • Instant Pot or Electric Pressure Cooker (for IP method)


  • 2 cups Basmati Rice (uncooked)
  • 1 cup Fresh Mint Leaves
  • 4 count Carrots (medium size)
  • 4 tablespoons Cooking Oil
  • 2 count Onions (medium size)
  • 6 count Green Chillies
  • 1 inch piece Ginger piece
  • 4 cloves Garlic (optional)
  • 1 count Star Anise
  • 2 count Cinnamon Sticks / Dalchini
  • 4 count Cardamon / Elaichi
  • 1 teaspoon Whole Black Peppercorns / Miriyalu
  • 4 count Cloves / Lavang
  • 4 count Bay Leaves
  • as per taste Salt
  • 10 count Cashew Nuts (optional)
  • as required Water (for cooking)


PREP WORK (common for both methods):

  • Wash the mint leaves.
    Peel and grate (or very finely chop) the carrots. 
    Slit the green chillies length wise.
    Chop the ginger, garlic and slice the onions.
  • Put a frying pan on stove top under medium flame.
    Take the mint leaves into grinder / mixie along with green chillies to make fine paste.
    Optional step: Before grinding, Dry roast the mint leaves until they wilt and change to dark colour.


  • Get the rice cooked and keep it ready.
    You might see this link from my blog: https://vegcookbook.net/2020/10/23/how-to-cook-rice-perfectly-instant-pot-stove-top/
  • Put a frying pan on stove top under medium flame.
    Add oil and let it heat.
    Add & Sauté all these spices for 30 secs -> bay leaves, black peppercorns, cloves, cinnamon sticks, star anise, chopped ginger, chopped garlic.
  • Add the onion slices, fry them until they soften.
    And then add the grated carrot.
    Fry the grated carrot for 3-4 mins.
    Then add the salt, mint paste and simmer for 1 min.
  • Now, add the cooked rice to the pan.
    Give everything a thorough mix, put it on flame for 3-4 mins, until the dish warms up.
    Then switch off and serve. Done!


  • Wash the Basmati rice thoroughly 2 to 3 times.
    Add fresh water until the rice is soaked, leave it for at least 20 mins.
    Later drain the soaked water before cooking.
  • Switch ON the Instant Pot.
    Set the IP>> Mode to Sauté, Time to 5 mins.
    Add all these>> Chopped Onions, Chopped Ginger-Garlic, Bay leaves, Cinnamon Stick, Cardamom, Cloves, Black Peppercorn, Star Anise.
    Stir fry until the IP BEEPS.
  • Now, add all the carrot pieces / grated carrot and mint paste.
    Just give a mix.
  • Next, transfer all the soaked rice into the Instant pot (drain the soaked water).
    Add water (2½ cups) and enough salt.
    Give everything a gentle mix.
    See that the base of the Instant Pot is well deglazed.
  • Close the lid, set the valve to SEALING.
    Select mode to RICE MODE where time is auto-set by the gadget. [Or else] set the mode to PRESSURE COOK with time to 5 mins.
    When its done, IP will beep, then open the lid only after NPR (natural pressure release).
  • Using a fork, gently fluff up the rice and then serve. Done!!


Please see the MAIN POST for recipe with step wise PICS & TIPS!
Keyword instant pot carrot rice recipe, instant pot vegan pudina pulao, mint and carrot vegan rice recipe, mint carrot instant pot one pot meal, mint carrot rice recipe, pudina carrot one pot meal rice recipe