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Mint (Pudhina) Biryani


                                                                Mint (Pudina) Biryani




Ingredients
  • Onion- 1 Nos( thinly sliced)
  • Green Chilli  - 2 Nos
  • Tomato - 1 Nos (thinly sliced)
  • Ginger garlic paste - 2 tsp 
  • Biryani Powder - 2 tsp
  • Carrot - 2 Nos 
  • Beans - 10 Nos 
  • Green Peas, Cali-flower & Potato (Ur choice of veg- i used Carrot and beans only)
  •  Basmati rice / siraga Samba- 1 Cup
  • Water - 2 Cups
  • Salt - to taste
To Grind:
  • mint leaves / pudina - 1/2 cup
  • coriander leaves - 1/2 cup
  • garlic- 2
  • ginger - 1 inch
  • green chilli - 2 Nos
  • Small Onion - 6 Nos
To Temper:

  • Oil / Ghee  - 1 & 1/2 tspr
  • Bay leaf- 1 
  • Cinnamon Stick (Pattai) - 3 Nos (Small)
  • Cloves (Lavangam or Grambu) - 3 Nos
  • Cashews - 15 Nos (optional)
Cooking  Method:
  1. Soak basmati rice for 20 mins . Grind mint leaves, coriander leaves, ginger,garlic, chilli with Small onion  and little water to a paste.
  2. Heat a  pressure cooker with oil, temper with the items given under ‘To temper’ - itms and add thin sliced onion with Green chilli.
  3. The onion turns transparent, add ginger garlic paste and fried it well,  Then add tomato and Biryani masla mix it well.
  4. Then add Mint paste and all veggies one by one. The vegetables are half cooked add 2 cups of water and add the 1 cup of rice and mix it well and bring to boil.
  5. Cook in lowest flame for 10 mins. If you want to give whistle, just close the lid after adding water and give 2 whistles in medium flame. Mint Biryani is ready....
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