Chettinad Mint Potato Biryani: A Flavorful Vegetarian Delight
Description
Mint Biryani, traditionally enjoyed for its aromatic fragrance and rich flavors, gets an upgrade in this Chettinad version. This recipe takes the classic biryani to new heights by incorporating a generous amount of mint leaves and pairing it with the earthiness of tender potatoes and the creamy texture of homemade paneer cubes. The result is a high-protein vegetarian biryani that is spicy, aromatic, and bursting with flavors—a perfect dish for a hearty dinner. This Chettinad Mint Potato Biryani can be paired with creamy raita or Mirchi Ka Salan for an unforgettable meal experience.
Cuisine: Chettinad
Course: Dinner
Diet: High Protein, Vegetarian
Ingredients
The following ingredients create the base for a satisfying and aromatic biryani that’ll leave you craving more.
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 cup |
| Onion | 1, chopped |
| Tomato | 1, chopped |
| Garlic | 6 cloves, crushed |
| Ginger | 1/2 inch, chopped |
| Green Chillies | 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 |
| Oil | As required |
Whole Spices
| Ingredient | Quantity |
|---|---|
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Cloves (Laung) | 3 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Bay Leaf (Tej Patta) | 1 |
For Grinding
| Ingredient | Quantity |
|---|---|
| Onion | 1, chopped |
| Mint Leaves (Pudina) | As required (a handful) |
| Fennel Seeds (Saunf) | 1 teaspoon |
Preparation Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Instructions
Step 1: Preparing the Rice
- Begin by washing the Basmati rice thoroughly to remove excess starch. Soak the rice in water for about 10 minutes to help it cook evenly and stay fluffy.
Step 2: Preparing the Vegetables & Paneer
- Chop the onion and tomato lengthwise.
- Crush the garlic and ginger together to form a paste.
- Wash and chop the potatoes into bite-sized cubes.
- Slice the paneer (homemade cottage cheese) into cubes.
Step 3: Preparing the Mint Puree
- In a blender, combine 1 chopped onion, a handful of mint leaves, and 1 teaspoon fennel seeds. Add a little water to help blend everything smoothly. Once pureed, set it aside for later use.
Step 4: Cooking the Spices
- Heat a generous amount of oil in a pressure cooker over medium heat.
- Add the whole spices: cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté the spices for a minute until they release their aroma.
Step 5: Sautéing the Vegetables
- To the pressure cooker, add the chopped onion and sauté it until it turns translucent.
- Add the green chillies and crushed ginger-garlic paste. Stir well, allowing the raw smell to fade.
- Add the chopped tomato and cook until it softens and turns mushy.
Step 6: Adding the Flavors
- Stir in the ground mint puree, followed by curd (yogurt) and a few fresh mint leaves. Add the cubed potatoes and paneer, then cook until the oil separates from the mixture.
Step 7: Seasoning the Biryani
- Sprinkle in the coriander powder, red chilli powder, garam masala powder, and biryani masala powder. Stir the mixture well and cook for an additional 5 minutes to allow the spices to blend with the vegetables.
Step 8: Cooking the Rice
- Now, add the soaked Basmati rice along with the required amount of water (typically a 1:2 ratio of rice to water). Stir everything gently to combine and bring it to a boil.
Step 9: Pressure Cooking
- Close the lid of the pressure cooker and cook the biryani on medium heat for 3 whistles. Once done, allow the pressure to release naturally before opening the lid.
Step 10: Final Touches
- Fluff the rice gently with a fork to ensure it remains fluffy and separate. The biryani is now ready to serve.
Serving Suggestions
Serve this Chettinad Mint Potato Biryani hot, accompanied by your choice of Mirchi Ka Salan, Burani Raita, or any raita of your choice for the perfect meal. The rich, creamy raita and the spicy biryani make for an exquisite pairing.
Nutritional Information (per serving)
| Nutrient | Value (approx.) |
|---|---|
| Calories | 330-350 kcal |
| Protein | 9-12 g |
| Carbohydrates | 50-55 g |
| Fat | 10-12 g |
| Fiber | 2-4 g |
| Sodium | 400-500 mg |
This Chettinad Mint Potato Biryani is a perfect balance of spices, minty freshness, and protein-packed potatoes and paneer, making it an unforgettable dinner option. Whether you’re hosting a gathering or treating yourself to a special meal, this recipe brings the essence of Chettinad cuisine straight to your table!
