Name: Best Chettinad Mint Potato Biryani Recipe Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chettinad
Ingredients: 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; Sunflower Oil - as required; 1/2 inch Cinnamon Stick (Dalchini); 3 Cloves (Laung); 2 Cardamom (Elaichi) Pods/Seeds; 1 Bay leaf (tej patta); 1 Onion; Mint Leaves (Pudina) - chopped (as required); 1 teaspoon Fennel seeds (Saunf)

Ingredients

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
Sunflower Oil - as required
1/2 inch Cinnamon Stick (Dalchini)
3 Cloves (Laung)
2 Cardamom (Elaichi) Pods/Seeds
1 Bay leaf (tej patta)
1 Onion
Mint Leaves (Pudina) - chopped (as required)
1 teaspoon Fennel seeds (Saunf)

Instructions

To begin making the Chettinad Mint Potato Biryani preparation guide, wash the rice and soak it for 10 mins.

I have used seeraga/jeeraga samba rice. Chop the bulb produce and tomato lengthwise.

grind down the garlic and ginger.Wash and chop potatoes into cubes.

shred the paneer into cubes.Take one cut up bulb produce, mint leaves and fennel seeds in a blender.

transfer in a little aqua and grind into a puree.

Keep aside.toasty fat in a pressure cooker, transfer in the spices listed under “arid spices" including cinnamom stick, cloves, cardamom and bay leaf.

Saute for a minute.transfer in cut up bulb produce and saute until translucent.

transfer in slit green chilli and crushed ginger garlic.Saute well until the raw smell goes.

transfer in cut up tomatoes and make until it turns soft and mushy.Now transfer in the ground mint puree, curd, few mint leaves, potato and paneer cubes.

mix gently and make until the fat separates.transfer in coriander dusting masala condiment, red chilli dusting masala condiment, garam masala and biryani masala dusting masala condiment.

incorporate and make for 5 mins.transfer in rice along with required aqua to it.

incorporate and bring to bring to a bubble gently.Close the lid and pressure make for 3 whistles.

Once done, wait until the pressure releases naturally and open the lid.

Fluff the rice gently and present burning.present Chettinad Mint Potato Biryani along with Mirchi Ka Salan and , Burani Raita or any raita of your choice.

Master Chef

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Best Chettinad Mint Potato Biryani Recipe Recipe

10 Min Prep

25 Min Cook

4 Servings

High Protein Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Best Chettinad Mint Potato Biryani Recipe Recipe

10 Min Prep

25 Min Cook

4 Servings

High Protein Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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