Thinai pudina biryani | Foxtail millet mint biryani


Thinai pudina biryani | Foxtail millet mint biryani


Cuisine Style: Ancient Tamil Nadu | Cooking Time: 15 minutes | To Serve: 3 | Type : Siru dhaniyam Breakfast, lunch, dinner, Weight loss & Easy diabetic recipes | Take with : Coconut Chutney, pickle

Ingredients

  • Thinai arisi [foxtail millet] – 2 cups
  • Potato – 1 [cut into small cubes]
  • Mint leaves – 1 spring
  • Ginger & garlic paste – 1 tbsp
  • Onion – 1 [sliced]
  • Green chilli – 1 [slit]
  • Cashew nuts – 6
  • Almonds – 6
  • 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
  • Lemon juice – ½ tbsp
  • Butter – 1 inch cube
  • Oil – 2 tbsp
  • Salt to taste
  • Water -3 cups

For Grinding

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

Preparation

  • Wash & soak thinai arisi for 20 min.
  • Heat pressure cooker with oil & butter. Add green cardamom, fennel seeds, cinnamon stick, cloves, bay leaves, star anise, cashews, almonds, stone flower sauté. Then add onion & potato sauté till light brown then add ginger & garlic sauté.
  • Add green chilli & ground paste mix well.
  • Add garam masala & red chilli powder mix well. Then add salt & water mix well & let it boil.
  • When boiling add thinai arisi mix well & cover it & cook for 3 to 4 whistles.
  • Sprinkle lemon juice, mint leaves & serve hot with raita.

Thinai mint biryani

Thinai mint biryani


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