Mint Biriyani with Garden peas

I grew up in a vegetarian household where granny did the cooking and it was mostly sans onion and garlic. As granny aged, mum started to take over the cooking and occasionally as treats, we could get mum to make this rice for us. Delicious, super easy to make, all you need is heaps of mint leaves and few other kitchen staples 🙂

It’s been a while, since I posted a rice recipe 🙂 What’s your favourite herb? Mine is Mint. Love mint. Even more so, love mint in rice. Rather than having plain rice, add some flavour to it and enjoy with a curry <3

You need:

• Fresh Round Mint leaves-1 cup-tightly packed
• Coriander leaves-1/4 cup-tightly packed
• Onions-1[1/2 onion-lengthwise sliced, other 1/2 cubed]
• Tomato-1[finely chopped]
• Cloves-2,Cinnamon-a small stick, Star Anise-1
• Ginger-1 heaped Tbsp chopped fine
• Garlic-7 cloves
• Green chilies-2
• Cumin seeds-1 tsp
• Shredded coconut-1/4 cup
• Turmeric-1/2 heaped tsp
• Rice-1 cup
• Coconut oil-2 tsp
• Water-2 cups +1/4 cup
• Garden Peas-1/2 cup
• Salt-to taste

Method:

• In a pressure cooker, add 1tsp of coconut oil, add cloves, cinnamon, star anise, once they turn brown, add cubed onion, chilies, ginger, garlic and wait until onions turn translucent, then add mint and coriander leaves and wait until they wilt, add coconut, toss them together. Transfer to a food process and make a curry paste. You could use 1/4 cup of water here to process the mixture.
• Back in the same pressure, add remaining 1 tsp oil, add cumin seeds, then add remaining sliced onions and fry until brown. Add tomatoes and fry until mushy. Add the curry paste, rice, garden peas, remaining 2 cups water and salt, wait for 3 outbursts and let it sit 5 mins on low heat, remove from heat.
• Wait until the pressure in cooker has fizzled out and then, open. Serve with any curry of your choice 🙂
• You could cook the same in a stockpot. Cover and cook until the rice is all fluffed up.

Love rice? Try this Coconut Rice

Serve with any curry of your choice- Try this Shahi Tofu 🙂

Mint Biriyani with Garden peas

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Mint Biriyani made from fresh mint leaves and garden peas

Author: Charanya

Recipe type: Vegan, Vegetarian, Glutenfree, Dairyfree, Soyfree

Cuisine: Indian

Serves: 2.5 cups

Ingredients

• Fresh Round Mint leaves-1 cup-tightly packed
• Coriander leaves-1/4 cup-tightly packed
• Onions-1[1/2 onion-lengthwise sliced, other ½ cubed]
• Tomato-1[finely chopped]
• Cloves-2,Cinnamon-a small stick, Star Anise-1
• Ginger-1 heaped Tbsp chopped fine
• Garlic-7 cloves
• Green chilies-2
• Cumin seeds-1 tsp
• Shredded coconut-1/4 cup
• Turmeric-1/2 heaped tsp
• Rice-1 cup
• Coconut oil-2 tsp
• Water-2 cups +1/4 cup
• Garden Peas-1/2 cup
• Salt-to taste

Instructions

1. In a pressure cooker, add 1tsp of coconut oil, add cloves, cinnamon, star anise, once they turn brown, add cubed onion, chilies, ginger, garlic and wait until onions turn translucent, then add mint and coriander leaves and wait until they wilt, add coconut, toss them together. Transfer to a food process and make a curry paste. You could use ¼ cup of water here to process the mixture.
2. Back in the same pressure, add remaining 1 tsp oil, add cumin seeds, then add remaining sliced onions and fry until brown. Add tomatoes and fry until mushy. Add the curry paste, rice, garden peas, remaining 2 cups water and salt, wait for 3 outbursts and let it sit 5 mins on low heat, remove from heat.
3. Wait until the pressure in cooker has fizzled out and then, open. Serve with any curry of your choice 🙂
4. You could cook the same in a stockpot. Cover and cook until the rice is all fluffed up.

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