Yet another Biryani recipe. A simple one this time – Pudina/Mint biryani. Mint is one of the essential herbs to make Biriyani. In fact, a biriyani isnt a biriyani if not for mint. It brings in such a fresh flavour to the rice and makes biryani what is it.
I always have a bunch of mint/Pudina and coriander in my kitchen. I really cannot resist a fresh green batch of these fresh green herbs. But most of the times, keeping them in fridge would take away their freshness and it is hard watching them wilt away day after day. Pudina Chutney comes to my rescue during those times and I should probably share the recipe. Other times, when these herbs are in abundance, I prepare Mint Pulao or a modified version of Pudina Biryani – a simple one pot meal.
Mint is one of those herbs, which on making a paste can have a slight bitter taste and turn darkish brown in color. In order to revive the freshness, add a tsp of lemon juice to the mint paste. Works like a charm everytime – at least in taking off the bitterness. For the Pudina biryani, I didn’t add any vegetables as the whole idea was to cut down on the prepping/cooking time. Feel free to add veggies or meat as desired and I bet it would still taste great.
To make Pudina Biryani | Mint Biryani
What I used –
- Basmati Rice, 1 cup
- Pudina/Mint Leaves, 1.5 cups (tightly packed)
- Onion, 2 medium
- Tomato, 1 large
- Ginger Garlic Paste, 1.5 tsp
- Green Chillies, 3 or 4
- Thick Curd,2 tbsp
- Red Chilli Powder, 1 tsp
- Garam Masala Powder, 1 tsp
- Turmeric Powder, ½ tsp
- Lemon Juice, 1 tsp
- Dried Bay Leaf, 1
- Cloves, 2
- Green Cardamom, 1
- Cinnamon, 1” piece
- Oil, 1 tbsp
- Salt, as required
- Water, 2 cups
How I made –
1. Wash and soak Basmati rice in a cup of water for 20mins atleast. In a mixer jar, add green chillies and thoroughly washed mint leaves and 1 tsp of lemon juice. Grind into a smooth paste adding 2-3 tbsp of water. Set aside.
2. Meanwhile, in a thick bottomed kadai and heat oil. Add bay leaf, cloves, green cardamom, and cinnamon and fry until they are puffed. Add slit green chillies and fry for a minute. Add julienned onions. Fry until translucent. Add ginger garlic paste and fry until the raw smell is gone.
3. Add finely chopped tomatoes and cook until mushy. Add turmeric powder, red chilli powder and garam masala. Fry for a minute. At this stage, the oil should be leavening from the sides of the masala. Add thick curd and cook for 1-2 mins.
4. Add the mint paste to the masala in the pan, fry for 2-3 mins. Add salt required and add the 2 cups of water (water from soaking rice + 1 cup). Check for salt and spiciness.
5. As the water begins to boil, add the Basmati rice. Reduce the flame to low and keep the pan closed with a lid. Do not open it or stir for next 10-12 minutes. When all the water has been evaporated and the rice seems cooked, switch off the flame. Let the biriyani rest for 5-10 mins before mixing it well.
6. Serve hot with onion raita/plain curd.
- I usually add 2 cups of water for each cup of basmati rice, while cooking it in this method. A cup of water from the soaked rice along with one more cup of water. Reduce or increase the water as per preference.
- I have not added coriander leaves for this recipe. Can be added in.
- Add vegetables or meat as desired.
- The green chillies and the ginger garlic paste should cook well for the perfect taste of biriyani.
- Reduce the quantity of chilli powder or green chillies as per your spice preference.
- Letting the cooked rice rest for atleast 5 – 10 mins ensures that the rice doesn’t break on mixing.