Mint biryani recipe | Pudina Pulao | Mint cashew biryani-Simple lunch box recipe


Mint biryani recipe By


Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 to 20 minutes | To Serve: 2 | Take with: Kurma, raita,pachadi | Type: Lunch


Ingredients

  • Basmati rice – 2 cups
  • Mint leaves – 7
  • Ginger & garlic paste – 1 tbsp
  • Onion – 1 [sliced]
  • Green chilli – 1 [slit]
  • Cashew nuts – 10 [ghee roasted]
  • Cinnamon Stick - 1
  • Green Cardamom -3
  • Cloves -3
  • Bay leaves - 1
  • Star anise - 1
  • Stone flower - 1
  • Fennel seeds – 1 tbsp
  • Garam masala – ½ tbsp
  • Red chilli powder – ½ tsp
  • Butter – 1 inch cube
  • Oil – 2 tbsp
  • Salt to taste
  • Water -2 cups

For Grinding

  • Mint leaves – 1 ½ cup
  • Ginger – ½ tbsp [chopped]
  • Green chilli – ½ [slit]
  • Sugar a pinch
  • Lemon juice – ½ tsp
  • In a mixer jar put above ingredients & grind with 2 tbsp of water.

Preparation Method

  • Wash & soak basmati rice for ½ an hour.
  • Heat pressure cooker with oil & butter. Add green cardamom, fennel seeds, cinnamon stick, cloves, bay leaves, star anise, stone flower sauté. Then add onion sauté till light brown then add ginger & garlic.
  • Add green chilli, cashew nuts & ground paste mix well.
  • Add garam masala & red chilli powder mix well. Then add salt & water mix well & let it boil.
  • When boiling add basmati rice mix gently & cover it & cook for 3 to 4 whistles.
  • Sprinkle mint leaves & serve hot with tomato raita or any type of raitas.

Tomato raita

  • Tomato - 1 [chopped]
  • Onion – 1 [chopped or sliced]
  • Green chilli – 1 [chopped]
  • Coriander leaves – 3 springs [chopped]
  • Curry leaves – 1 spring [chopped]
  • Lemon juice – ½ tbsp
  • Salt to taste
  • Curd – ½ cup
  • In a bowl add all chopped ingredients, salt & lemon juice mix well. Then add curd mix well & serve

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