Mint Biriyani with Dangar
The better use of mint other than to use in chutney is in one of these Biriyanis. With loads of veggies in a bowl, this meal is not only appetizing but very nutritious too. The original recipe is my mother’s but I have changed it to make it suit my family’s taste palate. The recipe is not very simple; don’t be alarmed, I’ll walk you through step-by-step and when you are done making this Biriyani go ahead enjoy every spoonful of devouring taste that will last your palate for the rest of the day.
Carrot — 1 medium
Cauliflower — 1/2 cup
Potato — 2 medium
Peas —1/2 cup
String beans — 1/2 cup
Onion – 2 small thinly sliced
Mint – 1/4 bunch
Ginger -1/4 inch
Poppy seeds – 2 Tbsp
Coconut shredded — 1/4 cup
Green chilies – 2 to 3 (I have used more because the chillies I get are not that hot!)
Bay leaves -2 small leaves
Cinnamon stick –1/4 inch
Cashews –10nos and some more for garnishing (optional)
Tomatoes — 3 medium
Yogurt – 1.5cups
Turmeric powder — 1/2 tsp
Rice — 2 cups
Salt — to taste
Oil — for sautéing
Mint and coriander leaves for garnishing
- In a frying pan add 1 Tbsp of oil, add garlic, green chillies, ginger, onion(slices of 1 onion) one after another and fry till they are slightly golden. Let it cool. Grind this with coconut, mint, cashews, and poppy seeds in to a smooth paste.
- In the same pan add 1 Tbsp of oil; add onion (slices of other onion) and sauté till they are translucent. Now add all the cut veggies, salt and turmeric. Cover and cook, transfer the veggies in to a bowl when the veggies are cooked to firm and not mushy.
- Fry the ground paste till the moisture in the paste evaporates and the paste thickens as shown in the picture. Reserve 2 Tbsp for dangar. Recipe follows.
- Wash and cook rice either in rice cooker or in a pan till the grains are separate. Measurement for cooking rice in rice cooker is 1 cup of rice to 2 cups of water. It takes about 15-20 mins for the rice to cook. You can keep the rice in the rice cooker and do steps 1 to 3 while the rice is cooking to save time.
- Mix the veggies, rice, and ground-sautéed paste. Adjust the salt and garnish with cashews, mint and coriander leaves.
- Heat oil in a pan and add 2 slit green chilies, reserved ground and sautéed paste from making the biryani, cut tomatoes.
- Whisk 2 Tbsp of cornstarch (if not available you can use all-purpose flour too) with 1.5 cups of yogurt.
- When the tomatoes are cooked, add the yogurt mixture, salt and turmeric powder. Boil for 2 mins and garnish with coriander leaves.
Sautee garlic, ginger, green chilies, and onion to slight golden brown.
Cook veggies so that they are firm and not mushy.
Sautee ground paste to a thick paste.
Mix the veggies and paste with rice and garnish with mint and coriander leaves.
Fry green chillies, ground paste, and tomatoes.
Whisk together yogurt and corn flour.
Add to tomatoes and boil for 2 mins and the dangar is ready
Enjoy the Biryani with dangar with devouring taste that lasts forever.
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