Chettinad Mint Potato Biryani Recipe
A high protein Chettinad recipe with basmati rice, onion - chopped, tomato. Ready in 35 min, serves 4.
Curated byRamesh Kumar🇮🇳
Instructions
25 steps- 1
To begin making the Chettinad Mint Potato Biryani Recipe, wash the rice and soak it for 10 minutes
basmati rice(1 cup)potato (aloo) - cut into cubes(2)biryani masala powder(1 teaspoon)mint leaves (pudina) - chopped (as required) - 2
I have used seeraga/jeeraga samba rice
basmati rice(1 cup) - 3
Chop the onion and tomato lengthwise
onion - chopped(1)tomato(1)onion(1) - 4
Crush the garlic and ginger
cloves garlic - crushed(6)inch ginger(1/2) - 5
Wash and chop potatoes into cubes
potato (aloo) - cut into cubes(2)paneer (homemade cottage cheese) - cut into cubes(1 cup) - 6
Slice the paneer into cubes
potato (aloo) - cut into cubes(2)paneer (homemade cottage cheese) - cut into cubes(1 cup) - 7
Take one chopped onion, mint leaves and fennel seeds in a blender
onion - chopped(1)green chillies - chopped(2)onion(1)mint leaves (pudina) - chopped (as required)fennel seeds (saunf)(1 teaspoon) - 8
Add a little water and grind into a puree
potato (aloo) - cut into cubes(2)paneer (homemade cottage cheese) - cut into cubes(1 cup) - 9
Keep aside
- 10
Heat oil in a pressure cooker, add the spices listed under “dry spices" including cinnamom stick, cloves, cardamom and bay leaf
cloves garlic - crushed(6)inch cinnamon stick (dalchini)(1/2)cloves (laung)(3)cardamom (elaichi) pods/seeds(2)bay leaf (tej patta)(1) - 11
Saute for a minute
- 12
Add chopped onion and saute until translucent
onion - chopped(1)green chillies - chopped(2)onion(1)mint leaves (pudina) - chopped (as required) - 13
Add slit green chilli and crushed ginger garlic
cloves garlic - crushed(6)inch ginger(1/2)green chillies - chopped(2)red chilli powder(1/2 teaspoon) - 14
Saute well until the raw smell goes
- 15
Add chopped tomatoes and cook until it turns soft and mushy
onion - chopped(1)tomato(1)green chillies - chopped(2)mint leaves (pudina) - chopped (as required) - 16
Now add the ground mint puree, curd, few mint leaves, potato and paneer cubes
potato (aloo) - cut into cubes(2)paneer (homemade cottage cheese) - cut into cubes(1 cup)curd (dahi / yogurt)(2 tablespoon)mint leaves (pudina) - chopped (as required) - 17
Stir and cook until the oil separates
- 18
Add coriander powder, red chilli powder, garam masala and biryani masala powder
teaspoons garam masala powder(2)biryani masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)red chilli powder(1/2 teaspoon) - 19
Mix and cook for 5 minutes
- 20
Add rice along with required water to it
basmati rice(1 cup)sunflower oil - as required - 21
Mix and bring to boil
- 22
Close the lid and pressure cook for 3 whistles
- 23
Once done, wait until the pressure releases naturally and open the lid
- 24
Fluff the rice gently and serve hot
basmati rice(1 cup) - 25
Serve Chettinad Mint Potato Biryani along with Mirchi Ka Salan and , Burani Raita or any raita of your choice
potato (aloo) - cut into cubes(2)biryani masala powder(1 teaspoon)mint leaves (pudina) - chopped (as required)
Rate this recipe
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Chettinad Mint Potato Biryani Recipe
A high protein Chettinad recipe with basmati rice, onion - chopped, tomato. Ready in 35 min, serves 4.
Curated byRamesh Kumar🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
25 steps- 1
To begin making the Chettinad Mint Potato Biryani Recipe, wash the rice and soak it for 10 minutes
basmati rice(1 cup)potato (aloo) - cut into cubes(2)biryani masala powder(1 teaspoon)mint leaves (pudina) - chopped (as required) - 2
I have used seeraga/jeeraga samba rice
basmati rice(1 cup) - 3
Chop the onion and tomato lengthwise
onion - chopped(1)tomato(1)onion(1) - 4
Crush the garlic and ginger
cloves garlic - crushed(6)inch ginger(1/2) - 5
Wash and chop potatoes into cubes
potato (aloo) - cut into cubes(2)paneer (homemade cottage cheese) - cut into cubes(1 cup) - 6
Slice the paneer into cubes
potato (aloo) - cut into cubes(2)paneer (homemade cottage cheese) - cut into cubes(1 cup) - 7
Take one chopped onion, mint leaves and fennel seeds in a blender
onion - chopped(1)green chillies - chopped(2)onion(1)mint leaves (pudina) - chopped (as required)fennel seeds (saunf)(1 teaspoon) - 8
Add a little water and grind into a puree
potato (aloo) - cut into cubes(2)paneer (homemade cottage cheese) - cut into cubes(1 cup) - 9
Keep aside
- 10
Heat oil in a pressure cooker, add the spices listed under “dry spices" including cinnamom stick, cloves, cardamom and bay leaf
cloves garlic - crushed(6)inch cinnamon stick (dalchini)(1/2)cloves (laung)(3)cardamom (elaichi) pods/seeds(2)bay leaf (tej patta)(1) - 11
Saute for a minute
- 12
Add chopped onion and saute until translucent
onion - chopped(1)green chillies - chopped(2)onion(1)mint leaves (pudina) - chopped (as required) - 13
Add slit green chilli and crushed ginger garlic
cloves garlic - crushed(6)inch ginger(1/2)green chillies - chopped(2)red chilli powder(1/2 teaspoon) - 14
Saute well until the raw smell goes
- 15
Add chopped tomatoes and cook until it turns soft and mushy
onion - chopped(1)tomato(1)green chillies - chopped(2)mint leaves (pudina) - chopped (as required) - 16
Now add the ground mint puree, curd, few mint leaves, potato and paneer cubes
potato (aloo) - cut into cubes(2)paneer (homemade cottage cheese) - cut into cubes(1 cup)curd (dahi / yogurt)(2 tablespoon)mint leaves (pudina) - chopped (as required) - 17
Stir and cook until the oil separates
- 18
Add coriander powder, red chilli powder, garam masala and biryani masala powder
teaspoons garam masala powder(2)biryani masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)red chilli powder(1/2 teaspoon) - 19
Mix and cook for 5 minutes
- 20
Add rice along with required water to it
basmati rice(1 cup)sunflower oil - as required - 21
Mix and bring to boil
- 22
Close the lid and pressure cook for 3 whistles
- 23
Once done, wait until the pressure releases naturally and open the lid
- 24
Fluff the rice gently and serve hot
basmati rice(1 cup) - 25
Serve Chettinad Mint Potato Biryani along with Mirchi Ka Salan and , Burani Raita or any raita of your choice
potato (aloo) - cut into cubes(2)biryani masala powder(1 teaspoon)mint leaves (pudina) - chopped (as required)
Rate this recipe
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