Ingredients:

Rice – 1 cup

Potato – 3 Big

Pudina or Mint leaves – 1 cup

green chilli – 3 – 4

ginger, cinnamom – a piece each

clove – 2

Onion – 1/2 cup chopped

Salt – to taste

Oil – as required

Method:

1. Cook rice separately and keep it.

2. Cook potato and cut them to cubes.

3. Grind mint leaves, green chilli, ginger and little salt and make it to fine paste.

4. Add 2 tsp oil to pan, add cinnamom, clove and saute.

5. Add the onion and fry till they become pink.

6. Now add the grinded paste and the potato cubes and mix well.

7. Add the cooked rice and sprinker salt and mix well.

Tasty potato mint biryani is ready. Garnish with fried cashews or with mint leaves.

Ingredients:

Bastmati rice -2 cup

Rajma/Kidney bean, groundnut – 1 cup each

Tomato Chopped – 1

Onion Chopped- 1

Ginger garlic paste – 1 tsp

Bay leaf – 1

Ghee – 1 table spoon

Pudina and coriander leaves – little

cinamom -1

cardamom – 1

clove – 1

Salt – to taste

Water – as required

Method:

1. Soak the rajma for over night and pressure cook it.

2. Take a pan, add ghee, bay leaf, cinamom, cardamom, clove and fry for few mins.

3. Now add tomato, onion, ginger garlic paste and cook until raw flavour fades.

4. Add groundnut, rajma, rice, salt, pudina and coriander leaves and add 4 cups water.

5. Mix well and pressure cook it by keeping it sim after one whistle for 10 mins.

6. Open the lid only after pressure subsides.

Protein rich biriyani is ready to be served with onion raita.

Ingredients:

Basmati rice – 1 cup

Paneer pieces – 1 cup

Tomato – 1

Onion – 1

Small green chilli – 2

Ginger garlic paste – 1 tsp

Oil – 4 tsp

Pudina and coriander leaves – little

Saunf or sombu -1 tsp

Cinamom -1

Cardamom – 1

Clove – 1

Salt – to taste

Water – as required

Method:

1. Cook the basmati rice and keep separately.

2. Take a pan, add oil, sombu, cinamom, cardamom, clove and fry for few mins.

3. Now add ginger garlic paste, sliced green chilli, onion and tomato and allow it for 4-5 mins.

4. Now add the paneer cubes and mix well.

5. Add cooked rice, coriander and pudina leaves and sufficient salt and mix thoroughly.

6. Keep it in low flame for 5 mins and serve hot.

Serve with raita or sauce.