Mint And Potato Biryani Recipe By Zubaida Tariq

Mint And Potato Biryani recipe by Zubaida Tariq. This delightful Main Course recipe of Mint And Potato Biryani can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Person

Time

0:40 - 0:15

Comments

Views

8487

Rating

Submited by

Zia from Karachi

Ingredients

Rice2 – 2 ½ cups
Boiled potatoes ½ kg
Chopped mint leaves1 bunch
Green chilies10
Onion3
Cumin 1 tbsp
Salt to taste
Lemons4
Ginger garlic paste1 tbsp
Crushed black pepper1 tsp
Milk½ cup
Yellow food coloras required
Butter1 tbsp
Oil1 cup

Method

Put a cut on the green chilies.
Slightly boil ½ kg potatoes and peel them.
Cut them in cubes, fry them and take them out on a tissue paper.
Boil rice and add in 3-4 green chilies , salt and black peppercorn . boil it and drain the water.
Take 1 cup oil in the pan, and add in 3 chopped onions. Fry it till they are golden brown. Take out the half fried onion. add in ½ cup yogurt and 1 tbsp ginger garlic paste and cook it.
Add in potatoes, 1chopped mint leaves, salt and 2 lemon juice.
Roast and crush white cumin and mix it with lemon juice and add it in the green chilies. fry them a little and add them in the potato mixture.
Grease the rice pan and layer the rice in the bottom, layer the masala and 1 tsp crushed balck pepper then layer the remaining rice on it.
Add in ½ cup fresh milk and some yellow food color. Add in some butter and simmer it. Dish it out and serve.

< PREV More Rice, Biryani, & Pulao Recipes NEXT >

You may also like