To begin making the Chettinad Mint Potato Biryani Recipe, wash the rice and soak it for 10 minutes. I have used seeraga/jeeraga samba rice. Chop the onion and tomato lengthwise. Crush the garlic and ginger.

Wash and chop potatoes into cubes. Slice the paneer into cubes.

Take one chopped onion, mint leaves and fennel seeds in a blender. Add a little water and grind into a puree. Keep aside.

Heat oil in a pressure cooker, add the spices listed under “dry spices" including cinnamom stick, cloves, cardamom and bay leaf. Saute for a minute.

Add chopped onion and saute until translucent. Add slit green chilli and crushed ginger garlic.

Saute well until the raw smell goes. Add chopped tomatoes and cook until it turns soft and mushy.

Now add the ground mint puree, curd, few mint leaves, potato and paneer cubes. Stir and cook until the oil separates.

Add coriander powder, red chilli powder, garam masala and biryani masala powder. Mix and cook for 5 minutes.

Add rice along with required water to it. Mix and bring to boil.

Close the lid and pressure cook for 3 whistles. Once done, wait until the pressure releases naturally and open the lid. Fluff the rice gently and serve hot.

Serve Chettinad Mint Potato Biryani along with Mirchi Ka Salan and , Burani Raita or any raita of your choice.