Mint and Coriander Biryani/pulao

Pulao’s originated from South central asia I read. Biryani’s younger sister is pulao 😂 I guess. Or can be called as the mild version of biryani 😁. This is a quick easy and yummy pulao/biryani which can be made in 20 mins if mint and coriander leaves are separated from stem and stored already. My mum cooks the tastiest biryani with lots of oil and chili powder 😂. Her recipe gives consistent taste, and if one item is missing she won’t turn the heat on, hmm… may be due to that. But for me if anything is missing I just leave it and go for the rest lazy me. Using jeeraga samba/basmati for biryani/pulao gives extra flavor to the dish. Even they contain low calorie (but we fill it with all the calories 😂).

As I have already updated about mint we will check on coriander health benefits:

Disinfectant, detoxifying, antiseptic, anti fungal anti oxidant, lowers cholesterol level, reduces blood pressure, treats anemia, mouth ulcers, diabetes and menstrual disorders 😱. 

Mint and Coriander Biryani/Pulao

Cuisine: Indian

Category: Lunch/Dinner

Serves:3

Prep time: 10 min

Cook time:25 mins

Ingredients needed:

1 ½ cup Basmathi rice( ½ aazhakku *2 =1 cup~240 ml)

1 ½ no.large onions chopped

1 ½ no.medium sized tomatoes

Salt as needed

Ingredients to grind raw:

8 pieces garlic and same amonut of ginger(or 1 tbsp ginger garlic paste)

1 cup each fresh mint and coriander leaves

To temper:

1 ½ “ cinnamon

8 cloves

1 marati moggu/kapok

1 star anise

1 dry bay leaf

4 green chilies

1 tbsp ghee

1 tbsp oil

Seasoning:

1 tbsp lemon juice

Garnish (optional):

Roasted cashews

To make the Mint and Coriander biryani/pulao:

1.Wash and soak the rice for at least 15 mins

2.Heat pressure pan. Pour oil and ghee let it get some heat. Add the items given to temper except green chili and fry till nicest aroma from the spices comes out.

3. Add slit green chilies and onion. Saute till the onins are transparent and slightly brown.

4.Add chopped tomatoes and fry till they turn soft and mushy.

5.Now pour the ground mint paste and saute till the raw flavor of ginger garlic is gone.

6. Slide in the rice and stir well. Pour water (for 1 cup rice : 1 cup water) and add salt and mix thoroughly.

7.Close the lid without pressure regulator/weight and put in high flame.

8.Once you see the steam is coming up slightly forceful reduce the heat and open the lid. Stir well and again close the lid, with pressure regulator/weight. Now set medium flame and let it cook for one pressure release. Switch off.

8. Wait till the pressure comes down and open the lid. Add lemon juice and a tbsp of ghee(optional) and stir gently without breaking the cooked grains. Garnish with roasted cashews.

Serve hot with tomato/onion raitha.

Note:

Using jeeraga samba/basmati for biryani/pulao gives extra flavor to the dish. Even they contain low calorie (but we fill it with all the calories 😂).

You can grind the chilies too. If doing so reduce 1 chili.

The amount of mint and coriander can be adjusted but the flavor might differ according to the dominant herb.

You can adjust the amount of spices according to your level.

Water level should be little extra if the rice is not soaked.

If the rice is roasted for few seconds in a tbsp of ghee it will be slightly crunchy outside and soft inside also will not break while cooking.

Do mind to switch the flame to medium after putting the weight/pressure regulator.