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.



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.



        Rice – 1 cup

Water – 2 cups

Mint leaves – A bunch

 Ghee – 4 tbsp

Cumin seeds – 2 tbsp

Fennel seeds – 1 tsp

Cardomom – 1


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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