Tuesday, April 8, 2014

Mint Briyani

Mint Briyani : I have developed a mint bed in my garden. So now all my preparations are with these aromatic mint leaves only. In that series I recently prepared vegetable briyani with lots of mint - pudhina leaves. Here let me present the method of preparation.


Ingredients :


1/2 cup                                          Basmati rice
1 cup                                            Mint [ Pudhina ] leaves
1/4 cup                                         Coriander leaves chopped
1                                                  Onion, slice into thin strips
1                                                  Tomato, chop nicely
1/4 cup                                         Cauliflower pieces
1                                                  Capsicum, chop nicely
1                                                  Carrot chopped
1                                                  Green chilly, slit into two
8 cloves                                        Garlic
1 inch long piece                            Ginger

4                                                  Cloves
2                                                  Cardamom
2                                                  Bey leaves
2                                                  Star anise
1 inch long                                    Cinnamon stick
1/2 Tsp                                         Cumin
1/2 Tsp                                         Fennel

1/4 Tsp                                         Red chilly powder
1/2 Tsp                                         Coriander powder
1/4 Tsp                                         Cumin powder

3 Tsp                                            Oil

Method :
Grind ginger and 4 cloves of garlic into a smooth paste. Set aside.
Grind 1/2 cup of mint and 1/4 cup of coriander ( keeping aside a small amount to garnish ) into a smooth paste. Keep aside.
Keep a cooker on a stove with oil over a medium flame.
Splutter cumin and fennel and then add all the spices given.
Then add green chilly and saute for few seconds.
Then add chopped garlic and then onion.


Saute until onion turns golden brown.
in the meantime wash rice once and soak in water. Keep aside.
Then add ginger garlic paste and saute until its raw smell goes off.
Now add tomato and saute for five minutes.
Then add carrot, cauliflower, all the given powders and mint-coriander paste.


Saute for 2 minutes and then add rice.
Keep stirring until the rice turns bright white in color.
Now add rest of the mint leaves and salt.


Add 1 cup of water and mix well.
Close the lid and pressure cook for 3 whistles and 3 minutes at SIM.


Now keep a kadai with 1/2 Tsp of oil over a slow flame.
Add chopped capsicum and 2 pinches of salt.
Saute until gives out aroma and half cooked.


Turn off the stove and transfer the sauteed capsicum into a small bowl.

Open cooker after the steam subsides.
Add sauteed capsicum and mix well without mashing the rice.

Serve hot by adding a spoon of ghee. Nice accompaniment is Thayir pachadi.



Goes well with Paneer masala gravy or Vegetable kuruma.