Mint Vegetable Biriyani

Mint Vegetable Biriyani is one of the recipes you can make it in a jiffy.  It contains most of the vegetables that is coated in mint paste.  Though I have posted the recipe for Vegetable Biriyani, this tasted totally different. Krish and I loved it. You can eat this with any raitha.

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INGREDIENTS

Basmathi Rice – 1 cup

Water – 1 1/2 cups

Onion – 1

Tomato – 1 small

Carrot, Beans, Potato, Green peas- 1 1/2 cup

Red Chilli powder – 1 tsp (or) Green Chilli – 2

Turmeric powder – 1/2 tsp

Salt – To taste

To Grind

Mint leaves – 1 handful

Coriander leaves – few

Ginger – 1 inch

Garlic – 5 cloves

Fennel seeds – 1 tsp

To Temper

Ghee – 1 tbsp

Cardamom- 1

Clove – 2

Cinnamon stick – 1 inch

  • Wash and soak the rice for 30 min.
  • Meanwhile chop the vegetables, onion, tomato into small pieces.
  • Grind mint, garlic, ginger and fennel seeds. You can also add green chilli if you wish. Use little water from soaking for grinding. Donot add extra water.
  • In a Pressure cooker add ghee and saute cardamom, cloves and cinnamon stick.
  • Then add the chopped onions and saute until translucent. Once they turn light brown add chopped tomatoes. Saute for few minutes.
  • Now add the ground mint paste and saute until the raw smell of the garlic disappear.
  • Add the chopped vegetables and mix it with the masala paste. Let the vegetables get coated with the paste.
  • Now add the soaked rice. Leave the water aside. Saute the rice for 2 minutes. Add red chilli powder, turmeric powder and salt. Mix well.
  • Now add the measured quantity of water. Pressure cook for 1 whisle.
  • Then cook it in low flame for 7 to 10 minutes. The yummy Biriyani is ready to serve.
  • I had this with Cucumber raitha.

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Mint biriyani

        Mint rice is a simple, flavourful rice that can be easily cooked even by bachelors. Mint is very healthy and my amma makes thogayal or chutney out of it. This rice goes well with raitha.

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INGREDIENTS

        Rice – 1 cup

Water – 2 cups

Mint leaves – A bunch

 Ghee – 4 tbsp

Cumin seeds – 2 tbsp

Fennel seeds – 1 tsp

Cardomom – 1

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Bay leaf – 1

Mace – small piece

Marathi moggu – 1

Star anise – 1

Cinnamon – 1

Cloves – 3

Salt – As required

  • In a pressure cooker, add ghee and melt it.
  • Add Cumin seeds, Fennel seeds, Cardomom, Bay leaf, Mace, Star anise, Cinnamon, Cloves and saute until you feel their aroma.
  • Chop the mint into small bits.
  • Grind the mint with the above spices.
  • Meanwhile soak the rice in water for ten minutes. Wash and drain the water.
  • In a pressure cooker add some ghee, cumin seeds and the ground paste. Saute them for a minute.
  • Add the rice to pressure cooker and saute until light brown.
  • Now add water and mix with other ingredients.
  • Finally add salt and mix well.
  • Close the lid and pressure cook it.
  • You can feel the aroma of mint rice all over your kitchen once the first whisle comes.
  • Serve it with raitha.
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