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| Pudina Biryani / Spicy Mint Biriyani (Without Vegetable or Meat) |
Pudina Biryani / Spicy Mint Biriyani (Without Vegetable or Meat), another flavorful biryani made with fresh ground mint paste and biryani masala. The cooking procedure is very similar to Kuska preparation, but the quantity of mint varies. And i have also not used veg/non-veg stock or coconut milk here. If you are looking for simple Pudina Rice, then do check this recipe.
I always prepare fresh biryani masala at the time of preparation, but you can prepare it in advance and store in an airtight container. To make it vegan, you can skip curd/ yogurt and replace with cashew paste which will make it more flavorful.
Instead of seeraga samba rice, try this biryani with raw rice or basmati rice. I have followed Dum method since I’m always more comfortable with this method when it comes for biryani preparation. Though it takes more time, but it never fails me, and also the rice doesn’t turn mushy. Lets check the recipe,
Pudina Biryani | Spicy Mint Biriyani (Without Vegetable or Meat)
Prep time
Cook time
Total time
another flavorful biryani made with fresh ground mint paste and biryani masala.
Author: Preeti Tamilarasan
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
- For Biryani :
- 2 cup seeraga samba rice (or basmati rice) – soaked in water for 20 mins
- 2 medium sized onions – chopped
- 1 tomato – chopped
- ½ tbsp ginger-garlic paste
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp coriander powder
- 2 tbsp curd / yogurt
- salt to taste
- 2 tbsp olive oil
- To Roast & Grind : (Biryani Masala)
- 4 cloves
- 1 cinnamon stick
- ½ tsp black cumin seeds / shah-jeera
- ½ tsp black peppercorns
- 2 mace
- 1 tbsp nutmeg powder
- 1 tsp fennel seeds / saunf
- ½ tsp cumin seeds / jeera
- 1 bay leaf
- 2 cardamom
- To Grind :
- 1-2 cup mint leaves (pudina)
- ½ cup chopped coriander
- 2 green chili
- 1 onion – chopped
Instructions
- Dry roast all the ingredients mentioned under “Biryani Masala” for few seconds and allow to cool. Grind in a mixer to coarse powder. Keep it aside.
- Grind onion, mint leaves, coriander and green chili in a mixer to smooth paste. Add little water if needed. Keep it aside.
- Heat oil in a pressure cooker or handi. Once it is hot, add chopped onions and fry for a min on low flame.
- Add chopped tomatoes and mash the pulp. Now, add mint paste and ginger-garlic paste. Cook it for a minute on low flame.
- Add turmeric powder, red chili powder, biryani powder and chicken powder. Mix well everything and add curd. Cook it for 2 mins.
- Add 4 cup water and let it boil. Once it starts boiling, add rice and salt to taste. Mix well everything. Remove the weight from cooker lid or just cover the top of cooker with a plate.
- Let it cook on low-medium flame for 5-8 mins. At this stage, rice will be ¾th cooked and water completely absorbed.
- Remove the cooker and keep a tava or frying pan on stove top. Now keep the cooker over tava and cook biryani on dum for 15-20 mins on low flame.
- Switch off stove but let the cooker be placed on tava itself. It will keep biryani warm. If you follow this method, you will get better result and rice will not be mushy.
Notes
Serving Suggestion : Onion Raita, Any Veg or Non-veg Gravy
How to prepare Pudina Biryani | Spicy Mint Biriyani (Without Vegetable or Meat)
- Dry roast all the ingredients mentioned under “Biryani Masala” for few seconds and allow to cool. Grind in a mixer to coarse powder. Keep it aside. Grind onion, mint leaves, coriander and green chili in a mixer to smooth paste. Add little water if needed. Keep it aside.
- Heat oil in a pressure cooker or handi. Once it is hot, add chopped onions and fry for a min on low flame. Add chopped tomatoes and mash the pulp. Now, add mint paste and ginger-garlic paste. Cook it for a minute on low flame.
- Add turmeric powder, red chili powder, biryani powder and chicken powder. Mix well everything and add curd. Cook it for 2 mins.
- Add 4 cup water and let it boil. Once it starts boiling, add rice and salt to taste. Mix well everything. Remove the weight from cooker lid or just cover the top of cooker with a plate. Let it cook on low-medium flame for 5-8 mins. At this stage, rice will be 3/4th cooked and water completely absorbed.
- Remove the cooker and keep a tava or frying pan on stove top. Now keep the cooker over tava and cook biryani on dum for 15-20 mins on low flame. Switch off stove but let the cooker be placed on tava itself. It will keep biryani warm. If you follow this method, you will get better result and rice will not be mushy.
Pudina biryani with seeraga samba rice looks mouth watering and also fresh ground masala adds more aroma to the rice …Visit my blog when you find time preethi
Superb biryani 🙂 loving the simple recipe and the second click is amazing.
very flavourful rice
that sounds delicious… flavorful…
Simply superb… It was finger licking good
Glad to know you liked it 😊