What2Eat
Chettinad Mint Potato Biryani Recipe
ChettinadDinnerHigh Protein

Chettinad Mint Potato Biryani Recipe

A high protein Chettinad recipe with basmati rice, onion - chopped, tomato. Ready in 35 min, serves 4.

Curated byRamesh Kumar🇮🇳

Calories
—kcal
Estimated Cost
₹550-700
Servings Scaler
4

Instructions

25 steps
  1. 1

    To begin making the Chettinad Mint Potato Biryani Recipe, wash the rice and soak it for 10 minutes

    basmati rice(1 cup)potato (aloo) - cut into cubes(2)biryani masala powder(1 teaspoon)mint leaves (pudina) - chopped (as required)
  2. 2

    I have used seeraga/jeeraga samba rice

    basmati rice(1 cup)
  3. 3

    Chop the onion and tomato lengthwise

    onion - chopped(1)tomato(1)onion(1)
  4. 4

    Crush the garlic and ginger

    cloves garlic - crushed(6)inch ginger(1/2)
  5. 5

    Wash and chop potatoes into cubes

    potato (aloo) - cut into cubes(2)paneer (homemade cottage cheese) - cut into cubes(1 cup)
  6. 6

    Slice the paneer into cubes

    potato (aloo) - cut into cubes(2)paneer (homemade cottage cheese) - cut into cubes(1 cup)
  7. 7

    Take one chopped onion, mint leaves and fennel seeds in a blender

    onion - chopped(1)green chillies - chopped(2)onion(1)mint leaves (pudina) - chopped (as required)fennel seeds (saunf)(1 teaspoon)
  8. 8

    Add a little water and grind into a puree

    potato (aloo) - cut into cubes(2)paneer (homemade cottage cheese) - cut into cubes(1 cup)
  9. 9

    Keep aside

  10. 10

    Heat oil in a pressure cooker, add the spices listed under “dry spices" including cinnamom stick, cloves, cardamom and bay leaf

    cloves garlic - crushed(6)inch cinnamon stick (dalchini)(1/2)cloves (laung)(3)cardamom (elaichi) pods/seeds(2)bay leaf (tej patta)(1)
  11. 11

    Saute for a minute

  12. 12

    Add chopped onion and saute until translucent

    onion - chopped(1)green chillies - chopped(2)onion(1)mint leaves (pudina) - chopped (as required)
  13. 13

    Add slit green chilli and crushed ginger garlic

    cloves garlic - crushed(6)inch ginger(1/2)green chillies - chopped(2)red chilli powder(1/2 teaspoon)
  14. 14

    Saute well until the raw smell goes

  15. 15

    Add chopped tomatoes and cook until it turns soft and mushy

    onion - chopped(1)tomato(1)green chillies - chopped(2)mint leaves (pudina) - chopped (as required)
  16. 16

    Now add the ground mint puree, curd, few mint leaves, potato and paneer cubes

    potato (aloo) - cut into cubes(2)paneer (homemade cottage cheese) - cut into cubes(1 cup)curd (dahi / yogurt)(2 tablespoon)mint leaves (pudina) - chopped (as required)
  17. 17

    Stir and cook until the oil separates

  18. 18

    Add coriander powder, red chilli powder, garam masala and biryani masala powder

    teaspoons garam masala powder(2)biryani masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)red chilli powder(1/2 teaspoon)
  19. 19

    Mix and cook for 5 minutes

  20. 20

    Add rice along with required water to it

    basmati rice(1 cup)sunflower oil - as required
  21. 21

    Mix and bring to boil

  22. 22

    Close the lid and pressure cook for 3 whistles

  23. 23

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

  24. 24

    Fluff the rice gently and serve hot

    basmati rice(1 cup)
  25. 25

    Serve Chettinad Mint Potato Biryani along with Mirchi Ka Salan and , Burani Raita or any raita of your choice

    potato (aloo) - cut into cubes(2)biryani masala powder(1 teaspoon)mint leaves (pudina) - chopped (as required)

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