Saturday, 16 January 2021

Coriander & Mint Biryani Recipe/Cilantro & Mint Biryani Recipe/Green Biryani Recipe/Kothamalli Pudhina Biryani Recipe –Easy One Pot Meal/Quick Lunch Box Recipe

 Coriander & Mint Biryani/Green Biryani is a very flavourful, delectable and colourful biryani. This is super healthy and delicious biryani that can be made in a jiffy and packed for lunch or can be served for small or big gatherings at home. Do try out this healthy Kothamalli Pudhina Biryani and post your comments here. Meanwhile do check out other interesting and tempting VegetableBiryanis/Pulav/Rice Varieties here.

Here’s how to make Kothamalli Pudhina Biryani recipe with step by step photos…

Ingredients

Basmati Rice

3 cups

Onion

3 sliced

Tomatoes

5 chopped

Red Chilli Powder

1.5 tsp

Coriander Powder

1.5 tsp

Turmeric Powder

½ tsp

Yogurt/Curd

3 tbsp

Salt

As needed

Lemon

Juice from ½ lemon

 For Grinding

Cilantro/Kothamalli

1 bunch

Mint/Pudina

1 big bunch

Ginger/Inji

2 inch piece chopped

Garlic Cloves

7-8

Green Chillies

8-10

 For Tempering

Oil+ Ghee

4 tbsp

Fennel Seeds/Sombu

1.5 tsp

Cumin Seeds/Jeeragam

1 tsp

Cloves/Kirambu

5-6

Star Anise

1

Bay Leaves/Birinji Ilai

2-3

Cinnamon Sticks/Pattai

2-3

Cardamom/Elachi

2

Preparation Time: 10-12 minutes                      Recipe Category: Main Course

Cooking Time: 30 minutes                                  Recipe Cuisine: Indian

Serves: 5-6

Author: Priya Anandakumar

Meanwhile do check out other interesting and tempting VegetableBiryanis/Pulav/Rice Varieties here.

Method

Wash the rice thoroughly with water 2-3 times and drain the water. Add enough water and soak for about 30 minutes.

Wash cilantro and mint thoroughly with water and keep it ready.

Add the green chillies, garlic cloves, ginger, cilantro and mint to the mixer jar.

Grind everything to a fine paste and keep it ready.

Heat 4 tbsp of oil + ghee in a pressure cooker or any heavy bottomed vessel.

Add cinnamon sticks, cloves, star anise, bay leaves, fennel seeds, cumin seeds, bay leaves, cardamom and sauté for 20 seconds or until nice aroma arises.

Add sliced onions, little salt and sauté really well until they turn to golden brown color.


Now add the chopped tomatoes and sauté well until they turn mushy.

At this stage add the ground mint & coriander paste.

Mix really well for about a minute or until the raw smell vanishes.

Add red chilli powder, coriander powder, turmeric powder and mix really well for another minute or two.

Now add 4.5 cups of water, required salt and let it come to rolling boil.

Add 3 tbsp. of curd/yogurt mix really well and let it come to boil again.

Add the washed and soaked rice and give a stir.

Let it come to rolling boil, close the lid and pressure cook for 2 whistles. If you are cooking in a heavy bottomed vessel, cover with tight lid and cook for about 15-20 minutes.


Check in between to avoid burning and give a good stir gently.

When done, switch off the stove, open the lid, add lemon juice and stir gently.

Delicious, tempting and flavourful Cilantro Mint Biryani is ready to be enjoyed. Serve it hot with Onion Raita/Cucumber Raita of your choice.

Thank you all for visiting my space, please come back again for more and more delicious and tempting Biryani/Pulav recipes from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…

 

 

 

 

 

 

 

 

 

 

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Priya Anandakumar