Kotimeera Pudina Biryani/Cilantro Mint Biryani

Cilantro and Pudina Biryani is a very flavorful Biryani. It's a common dish in Andhra but also in other Southern States like Tamilnadu and Kerala. 

The amount of usage of these two fresh herbs and making a paste of them brings a lot of flavor to the Biryani. 

This is a very simple recipe yet flavorful and healthy one.

Preparation Time: 10 minutes 

Cook Time: 30 minutes 

Serves: 5-6

Ingredients:

Any Long grain rice : 2 cups 

Bay leaves: 2

Onion : 1 large cut in half and sliced

Ginger : 2" piece 

Garlic: 8-10 cloves 

(If using ginger garlic paste: 1.5 tablespoon)

Carrot : 1 cut into coins 

Potato: 1 chopped 

Peas : 1/2 cup

Curd/ yogurt: 2 tablespoons 

Coconut milk: 1.5 cups 

Water : 2 cups 

Turmeric: 1 teaspoon 

Salt to taste 

To make a paste:

Cilantro/coriander leaves: 1 bunch

Mint/Pudina: 1 bunch

Green chilies: 8 (adjust to taste)

Cinnamon: 2" stick

Cloves: 5

Elachi/green cardamom: 3

Method:

Wag and soak rice for 30 minutes.

Take the dry ingredients listed under to make a paste, coarse grind them first and mix all the ingredients, and grind into a paste. Add 1/4 cup of water and make into a fine paste.

Add 3 tablespoons of ghee in a vessel and add bay leaves, fry for 1 minute and add onions and sauté till they are golden. Add ginger garlic paste, mix well and fry for 1 minute. Add mint paste and fry for 2 minutes. Add the veggies mix well and cook for 3 minutes.

Add curd, turmeric, salt, water, coconut milk and mix well. Bring it to a boil. Add the drained rice and bring it to a boil again. Simmer the stove, cover lid and cook for 10 minutes or until rice is done.

Turn off the stove, let the rice rest for 5-10 minutes before opening the lid and fluff it with a fork and serve hot with raita.