Chettinad Mint Potato Biryani Recipe
Chettinad Mint Potato Biryani Recipe is a flavorful, aromatic biryani recipe prepared by adding potatoes and paneer cubes. It is perfect for your weekday dinner or as a main dish for your house parties.
Mint Biryani is extra flavorful, aromatic biryani recipe prepared by adding potatoes and paneer cubes. Mint leaves are normally added to biryani but this recipe calls for lots of mint leaves making it minty and spicy biryani.
This is a perfect biryani to make if you are having guests at home or for your weekend treats. It has a lot of flavour from the Spices and tastes delicious when paired with raita.
If you like this recipe, you can also try other Biryani Recipes which you can pack in your Lunch Box.
- 1 cup Basmati rice
- 1 Onion , chopped
- 1 Tomato
- 6 cloves Garlic , crushed
- 1/2 inch Ginger
- 2 Green Chillies , chopped
- 2 Potato (Aloo) , cut into cubes
- 1 cup Paneer (Homemade Cottage Cheese) , cut into cubes
- 2 tablespoon Curd (Dahi / Yogurt)
- 2 teaspoons Garam masala powder
- 1 teaspoon Biryani Masala Powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Red Chilli powder
- Salt , to taste
- Oil , as required Spices used
- 1/2 inch Cinnamon Stick (Dalchini)
- 3 Cloves (Laung)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 Bay leaf (tej patta) For grinding
- 1 Onion
- Mint Leaves (Pudina) , chopped (as required)
- 1 teaspoon Fennel seeds (Saunf)
How to make Chettinad Mint Potato Biryani Recipe
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.
Chettinad Mint Potato Biryani Recipe is part of the Recipe Contest: South Indian Cooking