Jan 5, 2015

Mint Vegetable Biryani Recipe / Pudhina Veg Biryani Recipe

Biryani is what i often make, atleast once in two weeks. Since it is so easy to make, plus it taste divine. I have quite a few biryani recipes in my blog and each one is made different. Biryani taste different each time by the veggies you use and the method you make.

Similar Recipes,
Capsicum Biryani
Coconut Milk Veg Biryani
Simple Veg Biryani
Herb Veg Biryani
Cabbage Soya Chunks Biryani
Wheat Rava Biryani
Vegetable Biryani

Adding herbs like coriander and mint is common in biryani, because that is what gives the favour and aroma to the biryani. But this is a minty biryani recipe, it has lots of mint leaves and veggies to make this which gives a nice aroma to this dish. 

Hope you will try this out and let me know how it turned out for you..

Preparation Time : 10 mins
Cooking Time : 35 to 40 mins
Serves : 3 to 4


Rice - 1 cup ( I used seeraga samba, u can use basmati)
Oil - 1 tblspn
Fennel Seeds / Sombu / Saunf - 1 tsp
Cinnamon / Pattai - 1 small piece
Onion - 1 large sliced thinly
Tomatoes - 1 medium size sliced thinly
Coriander Powder - 1 tblspn
Chilli Powder - 2 tsp
Mixed Vegetable - 2 cup cubed (carrot, beans, cauliflower, potato)
Mint Leaves - 1.5 cup packed
Salt to taste
Water - 1.5 cup


Wash and soak rice for 30 mins. Drain and set aside.

Take mint leaves in a mixer and puree smoothly adding very little water.

Take a pressure cooker, heat ghee and oil.

Add in fennel seeds and cinnamon in that and saute for 30 sec.

Add in onions and cook till golden. Add in ginger garlic paste and saute for 30 sec.

Add in tomatoes and cook till mushy.

Now add in the mint puree and cook till oil separates.

Add in the masala powder, salt and mix well.

Add in veggies and toss well for 5 mins.

Add in rice, water and bring it to boil.

Simmer and cover and cook for 1 whistle. Simmer the flame for 5 mins. Turn off the heat and let the steam go all by itself

Open the cooker and fluff the rice.

Serve with raita.

Take all your ingredients

Soak rice for 30 mins

Take mint leaves in a blender

Make it into a fine puree

Heat oil and ghee in a pressure cooker

Add in fennel seeds, cinnamon stick

Add onions in

Saute till golden

Add in ginger garlic paste and saute for a min

Add in tomatoes

give a good mix

Add in mint puree

cook till oil separates

Add in chilli, coriander and garam masala powder

mix well

Add in chopped veggies

mix well..Saute till raw smell leaves away.

add in salt

drained rice

pour in water

mix well

Bring it to boil

cover and cook



  1. Dear Aarthi, Loved the recipie, but whether biriyani leaf can be added to this or does not required.

  2. Hi can u say onion and to may in grams

  3. @Gayathri MageshOnion around 200 grams, tomatoes around 150 grams.

  4. Hi,
    Good day!
    Tried this recipe with ordinary rice. Came out good. The mint leaves added so much flavour into the biryani. Thanks n keep posting more flavourful biryanis. :-)

  5. Love ur all recipes. Thank u so much

  6. Tried this recipe today! Totally loved it. Can we add cashews. I have a feeling that it will be good. Thanks for your awesome recipe

  7. tried ur mint flavoured biryani... was really yummy... always wanted to try the Maharashtrian style veg dum biryani. Please post us

  8. I had to make some adjustments based on what I had on hand (I didn't have fennel seeds and I used mushrooms and peas for the vegetables). But thank you so much for the inspiration! It turned out so delicious!!! My 16 month old ate it up like crazy. And he normally isn't a fan of rice.


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