Skip to main content

Mint leaves Biriyani

Make a fragrant rice with green mint paste, whole garamasala, vegetables and coconut milk. Kids like the chunky soya chunks in the rice so I have included it. You can add or remove any other vegetables as per your choice. This is a one pot meal and the cooking process is slow, so that the spices will release the flavours perfectly. For this method cook in a heavy bottomed kadai with tight-fitting lid. Water volume always varies from rice to rice and the age of rice. For regular basmati rice, the water is about 1.5 cups for 1 cup of rice and for old rice we must add 2 cups of water. This rice tastes best for lunch boxes too, and the combination of veggies makes it filling and healthy. If you are in a hurry, skip the coconut milk and cook them in a pressure cooker with 1.5 cups of water on low flame for 12 minutes. If you have time, use freshly made coconut milk. If you are using can coconut milk mix it  with little water and add it. Let's see how to prepare this rice with step by step photos.

Make a fragrant rice with green mint paste, whole garamasala, vegetables and coconut milk. Kids like the chunky soya chunks in the rice so I have included it. You can add or remove any other vegetables as per your choice. This is a one pot meal and the cooking process is slow, so that the spices will release the flavours perfectly. For this method cook in a heavy bottomed kadai with tight-fitting lid. Water volume always varies from rice to rice and the age of rice. For regular basmati rice, the water is about 1.5 cups for 1 cup of rice and for old rice we must add 2 cups of water. This rice tastes best for lunch boxes too, and the combination of veggies makes it filling and healthy. If you are in a hurry, skip the coconut milk and cook them in a pressure cooker with 1.5 cups of water on low flame for 12 minutes. If you have time, use freshly made coconut milk. If you are using can coconut milk mix it  with little water and add it.



Prep time  : 30 minutes
Cook time : 30 minutes
Total time :  1 hour
Serves : 3

Ingredients

  • 1 cup basmati rice
  • 1.5 cups coconut milk
  • 1/2 cup water
  • 1 onion
  • 1 medium carrot
  • 1/2 cup soya chunks
  • 1/4 cup fresh green peas
  • 10 leaves mint, finely chopped
  • few coriander leaves, finely chopped
  • 8 cashew nuts
  • 2 tsp biriyani masala powder
  • salt
  • 1 tsp ghee
  • 2 tsp oil
For green paste
  • 1 onion
  • 6 garlic cloves
  • 1 tsp chopped ginger
  • 2 green chillies
  • 1 tomato
  • 1/2 cup mint leaves
  • 1/4 cup coriander leaves
Spices for the rice
  • 1 bay leaf
  • 3 cloves
  • 2 cinnamon
  • 1 star aniseed
  • few stone flowers
Cooking Directions

1. Wash the rice gently 2 to 3 times and soak it with 1 cup of water for 30 minutes. After 30 minutes, drain the water completely.Peel and cut the carrots. In a bowl add the soya chunks and pour hot water to it. After 20 minutes squeeze the water and wash it in the cold water 2 times.

2. Take a chutney jar and add the green chilly, garlic, ginger and onions. Grind it and add the tomatoes, mint leaves and coriander leaves. Grind it smoothly.(If needed,add 2 tbsp of coconut milk and grind it). Additional green chillies can be added for those who like a spicy rice. 



3. Heat ghee and oil in a kadai and add the spices one by one. Fry the spices for a second and then add the sliced onions and saute till the onions turn golden brown.


4. Next add the ground mint paste. Stir and saute the masala paste until the raw smell disappears.

5. Then add the carrots, fresh green peas, and the squeezed soya chunks. Saute it for 2 minutes and add the biriyani masala powder and broken cashewnuts to it. 


6. Then add 1/2 cup of water,1.5 cups of coconut milk and few chopped mint leaves and coriander leaves. Simmer and add the required salt.


7. Mix it well and add the drained rice to the gravy. Stir once again and close the kadai with a lid tightly. Keep it on the hot and heavy dosa pan.  


8. Cook them for 30 minutes on low flame. After 30 minutes switch of the flame. Keep it covered for 10 more minutes. Open the lid and gently fluff the rice with a spoon. Tasty mint leaves biriyani is ready. Serve it with appalam and onion raitha.


If you try this recipe for Mint leaves Biriyani leave your comments below and share for your friends and family. 

Similar Recipes

Easy Vegetable Biriyani , Carrot rice, Baby Corn and Capsicum Pulav
 

Comments

Popular posts from this blog

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the  combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil. This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly gro

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Ridge Gourd Brinjal Kichadi - Side Dish for Idli, Dosa and Ven Pongal

Ridge Gourd Brinjal Kichadi  recipe with full video and step by step pictures. Today we are going to see another kichadi recipe for idli, dosa and ven pongal. We make kichadi using ridge gourd or brinjal. Here we have to include both the vegetables along with onions, tomatoes, green chillies and moong dal. My Grandmother often makes kichadi whenever she have sudden guests at home and everytime it tastes so good with her soft idlies. I followed her method which my Grandmother used to make. To reduce the cooking time by half  I have simplified it by pressure cooking the brinjals and ridge gourds along with a tbsp of moong dal. Traditionally kichadi dishes are prepared in the kal chatti and mathu is used for mashing the brinjals. Generally for  kichadi dishes, we use only green chillies and red chillies for the heat. I have added just a teaspoon of sambar powder and it doesn't alter the taste. When compared to sambar, this kichadi can be made in very less time which it makes a healthy

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma  for chapathi restaurant style Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices. Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness.  Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked.  For a perfect kurma, taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it.  After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepa

Pulikuzhambu - Tirunelveli style Pulikuzhambu recipe

The best and the most authentic Tirunelveli recipe is this Pulikuzhambu. This dish is tangy and spicy with unique taste. This kuzambu is a must - have during family gatherings and it is also easy to make. Adding of drumstick or brinjal gives extra taste to it. If you do not have vegetables, add sundaikkai vathal along with onions and garlics. When you cook large amounts of this kuzhambu, you can save some for future meals. This kuzhambu tastes perfect the next day. The leftover kuzhambu can be mixed with any kootu or keerai masiyal and keep the mixture in low flame for 10 to 15 minutes. This thick mix of this kuzhambu and keerai or kootu gives you a tasty side dish for curd rice.Just serve this kuzhambu with a tsp of ghee over the rice and paruppu (dal) and  you will definitely enjoy the taste. The perfect side dish is yam masiyal , drumstick leaves th uvaram or any vegetable kootu. Try this tasty, tangy and spicy kuzhambu. Here is the recipe video for P

Rice Kheer - Arisi Payasam - Basmati Rice Kheer

Rice Kheer recipe with full video and step by step pictures. Delicious restaurant style rice kheer that's perfect for family occasions, get together or kids birthday parties. This recipe can be easily doubled or tripled if you are planning to serve for a large crowd. A must try dish if you like milk based desserts.  This rice kheer includes basmati rice, milk, sugar and dry fruits. I prepared this kheer three times and it tastes best with full cream milk. This is essentially my milk kheer, recipe but with a few changes. You will need a heavy bottomed kadai which gives you perfect results for this kheer. First, you will need to boil on the milk on low medium heat. While the milk is simmering, peel the blanched badam and slice them thinly. Next add the soaked basmati rice and cook the rice on medium heat. When the rice is 3/4 th done, add in the sugar and then continue to cook until soft and creamy. I have added 1/4 cup condensed milk  and you can also skip it if you don't prefer

Idi sambar - Tirunelveli Idi Sambar

Idi Sambar recipe with step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad