Mint Biriyani with Garden peas
Prep time
Cook time
Total time
Mint Biriyani made from fresh mint leaves and garden peas
Recipe type: Vegan, Vegetarian, Glutenfree, Dairyfree, Soyfree
Cuisine: Indian
Serves: 2.5 cups
  • 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
  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.
Recipe by Yes, I am Vegan at