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.

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.

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

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