Chettinad Mint Potato Biryani Recipe

Step 1: To begin making the Chettinad Mint Potato Biryani Recipe, wash the rice and soak it for 10 minutes

Step 2: I have used seeraga/jeeraga samba rice

Step 3: Chop the onion and tomato lengthwise

Step 4: Crush the garlic and ginger

Step 5: Wash and chop potatoes into cubes

Step 6: Slice the paneer into cubes

Step 7: Take one chopped onion, mint leaves and fennel seeds in a blender

Step 8: Add a little water and grind into a puree

Step 9: Keep aside

Step 10: Heat oil in a pressure cooker, add the spices listed under “dry spices" including cinnamom stick, cloves, cardamom and bay leaf

Step 11: Saute for a minute

Step 12: Add chopped onion and saute until translucent

Step 13: Add slit green chilli and crushed ginger garlic

Step 14: Saute well until the raw smell goes

Step 15: Add chopped tomatoes and cook until it turns soft and mushy

Step 16: Now add the ground mint puree, curd, few mint leaves, potato and paneer cubes

Step 17: Stir and cook until the oil separates

Step 18: Add coriander powder, red chilli powder, garam masala and biryani masala powder

Step 19: Mix and cook for 5 minutes

Step 20: Add rice along with required water to it

Step 21: Mix and bring to boil

Step 22: Close the lid and pressure cook for 3 whistles

Step 23: Once done, wait until the pressure releases naturally and open the lid

Step 24: Fluff the rice gently and serve hot

Step 25: Serve Chettinad Mint Potato Biryani along with Mirchi Ka Salan and , Burani Raita or any raita of your choice