Chettinad Mint Potato Biryani Recipe
Chettinad cuisine is known for its aromatic spices and vibrant flavors, and this Chettinad Mint Potato Biryani is no exception. A delightful combination of basmati rice, fresh mint, tender potatoes, and soft paneer cubes, this dish captures the essence of South Indian cooking. The spices infuse the rice, making each bite an explosion of flavor. Perfect for a cozy dinner or a special gathering, this high-protein vegetarian biryani is sure to satisfy your cravings. The addition of mint gives it a refreshing twist, complementing the rich, spicy notes from the masalas.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 cup |
| Onion | 1, chopped |
| Tomato | 1, chopped |
| Garlic | 6 cloves, crushed |
| Ginger | 1/2 inch, crushed |
| Green Chilies | 2, chopped |
| Potato (Aloo) | 2, cut into cubes |
| Paneer (Homemade Cottage Cheese) | 1 cup, cut into cubes |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Garam masala powder | 2 teaspoons |
| Biryani Masala Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Salt | To taste |
| Sunflower Oil | As required |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Cloves (Laung) | 3 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Bay Leaf (Tej Patta) | 1 |
| Mint Leaves (Pudina) | As required, chopped |
| Fennel Seeds (Saunf) | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Chettinad
Course: Dinner
Diet: High Protein Vegetarian
Instructions
-
Soak the Rice:
Begin by washing the basmati rice thoroughly to remove excess starch. Soak the rice in water for about 10 minutes to ensure each grain cooks to perfection. -
Prepare the Ingredients:
While the rice is soaking, chop the onion and tomato lengthwise. Crush the garlic and ginger. Cut the potatoes into cubes, and slice the paneer into cubes. -
Make the Mint Puree:
Take one chopped onion, fresh mint leaves, and fennel seeds. Place them in a blender and add a little water to grind into a smooth puree. Set the puree aside. -
Cook the Spices:
Heat sunflower oil in a pressure cooker. Add the dry spices – cinnamon stick, cloves, cardamom, and bay leaf. Sauté them for about a minute until they release their fragrance. -
Sauté the Onions and Aromatics:
Add the chopped onion to the cooker and sauté until it turns translucent. Then, add the chopped green chilies, crushed garlic, and ginger. Sauté them well until the raw smell disappears. -
Add Tomatoes and Cook:
Stir in the chopped tomatoes and cook until they become soft and mushy, creating a flavorful base. -
Add Mint Puree, Curd, and Vegetables:
Next, add the prepared mint puree and yogurt (curd) to the cooker. Stir in a few mint leaves for added freshness. Add the cubed potatoes and paneer cubes. Cook this mixture, stirring occasionally, until the oil begins to separate from the masala. -
Add the Spices:
Now, sprinkle in the coriander powder, red chili powder, garam masala powder, and biryani masala powder. Mix everything together and let it cook for about 5 minutes, allowing the spices to meld. -
Cook the Rice:
Add the soaked basmati rice to the cooker, followed by enough water to cook the rice. Mix gently and bring it to a boil. -
Pressure Cook the Biryani:
Close the lid of the pressure cooker and cook for 3 whistles on medium heat. After the pressure releases naturally, open the lid and fluff the rice gently with a fork to separate the grains. -
Serve the Biryani:
Serve the Chettinad Mint Potato Biryani hot, accompanied by side dishes such as Mirchi Ka Salan and Burani Raita, or any raita of your choice for a complete meal.
Tips for the Perfect Biryani:
- Rice Choice: While Basmati rice is traditionally used, Seeraga samba rice can also be a great alternative for an authentic taste.
- Mint Freshness: Using fresh mint leaves is key to enhancing the flavor of this biryani. The mint puree adds a fresh, fragrant element to the dish.
- Paneer: Homemade paneer can elevate the taste of this dish. If using store-bought paneer, ensure it is firm to maintain its shape during cooking.
- Pressure Cooker Tips: Be careful not to overcook the biryani in the pressure cooker. Three whistles are typically enough, and letting the pressure release naturally ensures the rice remains fluffy.
Chettinad Mint Potato Biryani is a delightful, aromatic dish that combines the rich spices of Chettinad with the freshness of mint and the heartiness of potatoes and paneer. This vegetarian biryani is not only high in protein but also incredibly flavorful and satisfying. Whether you’re serving it for a family dinner or at a special occasion, this biryani is sure to become a favorite. Enjoy it with a cooling raita for a well-balanced and fulfilling meal.
