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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
Ingredients:
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
Method:
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.
Pictorial:
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| Take all your ingredients |
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| Soak rice for 30 mins |
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| Take mint leaves in a blender |
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| Make it into a fine puree |
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| Heat oil and ghee in a pressure cooker |
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| Add in fennel seeds, cinnamon stick |
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| Add onions in |
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| Saute till golden |
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| Add in ginger garlic paste and saute for a min |
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| Add in tomatoes |
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| give a good mix |
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| Add in mint puree |
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| cook till oil separates |
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| Add in chilli, coriander and garam masala powder |
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| mix well |
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| Add in chopped veggies |
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| mix well..Saute till raw smell leaves away. |
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| add in salt |
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| drained rice |
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| pour in water |
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| mix well |
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| Bring it to boil |
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| cover and cook |
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| serve |
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Dear Aarthi, Loved the recipie, but whether biriyani leaf can be added to this or does not required.
@Sindhuja.RYou can leave it out
Hi can u say onion and to may in grams
@Gayathri MageshOnion around 200 grams, tomatoes around 150 grams.
Thanks for your comments
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. 🙂
Love ur all recipes. Thank u so much
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
@Madhusudan L Myes u can add cashews
tried ur mint flavoured biryani… was really yummy… always wanted to try the Maharashtrian style veg dum biryani. Please post us
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.