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