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

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