Thursday, July 4, 2013

Mint (Pudina) Biriyani - Lunch Plate Today (with recipe)

A big bunch of mint has been sitting in my refrigerator... and I had to finish it today.. it was loosing its freshness. So thought of making biriyani. Turned out to be very flavorful and yummie!

Number of servings: 3 - 4
Mixed vegetables - 1 cup (I used cabbage, red pepper, beans, carrots)
Basmati rice - 1 and 1/2 cup
Onion - 1 big
Yoghurt - 2 tbsp
Ginger garlic ( finely minced/shredded) - 1 spoon
Cumin seeds - 1 spoon
Cinnamon, cloves -2 

To Grind:
Mint (pudina) - a big bunch
Green chilli - 2
Jalapeno - 1
Pepper corns - 5-6

  • Soak the basmati rice in water along with cinnamon and cloves and keep separately
  • Make a paste of the items to grind and keep separate. Do not make a super fine paste - slightly coarse is better
  • In a wok, heat oil and splutter the cumin seeds. Add the onion, ginger garlic freshly shredded and saute well
  • Add the mint paste, salt and saute well. Add the vegetables and saute like a nice stir-fry. Add the yoghurt and saute
  • Drain the rice from the spices and water and add it to the wok and wait till it heats a bit
  • Now add water for the rice to cook. Adjust the water depending on the amount of water the paste contains. I added a little less than 3 cups
  •  Let the rice cook and stir occasionally. Mint biriyani is ready! 


Post a Comment

Expert Perspectives