Pudina Biryani

Mint is indispensable to the traditional biriyani recipe. When more mint is added to the dish, you get mint/pudina biriyani! Biryani is already noted for its spiciness and wide flavor profile; the mint only serves to heighten and sharpen the flavors inside the biryani making for an intense dining experience.

Pudina Biryani Recipe tastes best when it is hot. Store it in a casserole to keep it warm for hours together.

Health Benefits

This pudina biryani, also called mint fried rice, is one of the healthiest fried rice dishes. This is mostly due to mint, an herb used in toothpastes, inhalers, cough drops, etc., due to its healthy properties. Mint aids in weight loss, improves digestion, and also helps treat depression and fatigue. Including mint in your diet can also provide relief from respiratory diseases.

Ingredients

cup seeraga samba rice – soaked in water for 20 mins: 2

medium sized onions – chopped: 2

chopped tomato: 1

tbsp ginger garlic paste: 1/2

tsp turmeric powder: 1/4

tsp red chili powder: 1/2

tsp coriander powder: 1

tbsp curd or yogurt: 2

tbsp olive oil: 2

salt to taste

cloves: 4

cinnamon stick: 1

tsp black cumin seeds: 1/2

tsp black peppercorns: 1/2

mace: 3

tbsp nutmeg powder: 1

tsp fennel seeds: 1

tsp cumin seeds: 1/2

bay leaf: 1

cardamom: 2

cup mint leaves: 1-2

cup chopped coriander: 1/2

green chilies: 2

chopped onion: 1

How To Make Pudina Biryani

1. Dry roast all the ingredients mentioned under “Biryani Masala” for few seconds and allow to cool. Grind to a coarse powder.
2. Sperately grind onion, mint leaves, coriander, and green chili to a smooth paste.
3. Heat oil in a pressure pan. Add chopped onions and fry for a min on low flame.
4. Add chopped tomatoes and mash the pulp.
5. Stir in the mint paste and ginger-garlic paste. Continue stirring for a minute on a low flame.
6. Add turmeric powder, red chili powder, and biryani powder. Stir to combine and let cook for 2 mins.
7. Add about 4 cups water and bring to a boil boil. Stir in rice and season with salt.
8. Cook covered over low-medium flame for 5-8 mins. 

Note: At this stage, rice will be 75% cooked and water completely absorbed.

7. Heat a tava on the stove top. Place the cooker over tava and cook biryani on dum for 15-20 mins on low flame. Switch off stove but let the cooker remain on the tava for about 10 minutes. 

Trivia

There are over 600 varieties of mint.