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Mint Leaf Biriyani

Mar-02-2017
Muthulakshmi Madhavakrishnan
15 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Mint Leaf Biriyani RECIPE

Make a fragrant rice with green mint paste, whole garam masala, crunchy vegetables and coconut milk.

Recipe Tags

  • Veg
  • Easy
  • Kids Recipes
  • Tamil Nadu
  • Main Dish

Ingredients Serving: 4

  1. 1 cup Basmati Rice
  2. 1.5 cups Coconut Milk
  3. 1/2 cup water
  4. 1 Onion
  5. 1 Medium Carrot
  6. 1/2 cup soya chunks
  7. 1/4 cup fresh Green Peas
  8. 10 mint leaves, finely chopped
  9. Few coriander leaves, finely chopped
  10. 8 cashew nuts
  11. 2 tsp biriyani masala powder or, garamasala powder
  12. 1 tsp ghee
  13. 2 tsp oil
  14. Salt
  15. For green paste:
  16. 1/2 cup mint leaves
  17. 1/4 cup coriander leaves
  18. 1 Onion
  19. 6 garlic cloves
  20. 1 tomato
  21. 2 green chillies
  22. Spices for the rice:
  23. 1 bay leaf
  24. 3 cloves
  25. 2 Cinnamon sticks
  26. 1 star aniseed

Instructions

  1. Wash the rice gently 2 to 3 times and soak it with 1 cup of water for 30 minutes. After 30 minutes, drain the water completely.Peel and cut the carrots. In a bowl add the soya chunks and pour hot water into it. After 20 minutes squeeze the water and wash it in the cold water 2 times.
  2. Take a chutney jar and add the green chilly, garlic, ginger and onions. Grind it and add the tomatoes, mint leaves and coriander leaves. Grind it smoothly.
  3. Heat ghee and oil in a kadai and add the spices one by one. Fry the spices for a second and then add the sliced onions and saute till the onions turn golden brown.
  4. Next add the ground mint paste. Stir and saute the masala paste until the raw smell disappears.
  5. Then add the carrots, fresh green peas, and the squeezed soya chunks. Saute it for 2 minutes and add the biriyani masala powder and broken cashewnuts to it.
  6. Then add 1/2 cup of water,1.5 cups of coconut milk and few chopped mint leaves and coriander leaves. Simmer and add the required salt.
  7. Mix it well and add the drained rice to the gravy. Stir once again and add few chopped mint leaves and coriander leaves. Close the kadai with a lid tightly. Keep it on the hot and heavy dosa pan. Cook them for 30 minutes on low flame. After 30 minutes switch off the flame.
  8. Keep it covered for 10 more minutes. Open the lid and gently fluff the rice with a spoon. Tasty pudina biriyani is ready. Serve it with appalam and onion raitha.

Reviews (2)  

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Preeti Gurung
Mar-10-2017
Preeti Gurung   Mar-10-2017

so tasty!

Sukhmani Bedi
Mar-02-2017
Sukhmani Bedi   Mar-02-2017

Love ittt

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