Tuesday, June 4, 2013

Spicy Kothamalli Pudina Combo Biryani - Coriander Pudina Biryani Variety Rice Lunch Recipe - Easy Lunchbox Recipes

Kothamalli Pudina Biryani is a biryani made with a combination of Coriander leaves and Pudina leaves. This is a healthy biryani variety which aids in good digestion. The aroma and taste of kothamalli and pudina will be a good treat to your taste buds. Try this recipe and enjoy with your family.

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Ingredients for making Tamil Recipe Kothamalli-Pudina Biriyani

Basmati rice – 2 cups
Pudina – 1 cup
Kothamalli – 1 cup
Green chillies – 5
Grated coconut – ½ cup
Ginger-garlic paste – 2 tsp
Potato – 4
Cashewnuts – as required
Green peas – 1 cup
Onion – 2
Tomato - 2
Chilli powder – 2 tsp
Coriander powder – 3 tsp
Turmeric powder – 1 tsp
Oil as required
Ghee – 3 tbsp
Brinji leaves as required
2 – 3 cloves
A piece of cinnamon
Salt to taste

Preparation of Kothamalli Pudina Biriyani

1. Wash and then soak the basmati rice in water for half an hour.

2. Chop the onions into lenghtwise, tomato and potato into cubes.

3. Grind the chillies, pudina, kothamalli and coconut in a mixer by adding little amount of water to a smooth paste.

4. Heat ghee in a pressure pan add cloves, brinji leaves, cashews and cinnamon, add the chopped onions, tomato and sauté till transparent.



5. Next add the potatoes and green peas followed by the ground paste and saute well till everything gets mixed.

6. Now add all the masala powders with the required amount of salt.

7. Add some ghee and then add the soaked basmati rice saute well till it gets mixed .

8. Add 3 cups of water, close the lid and cook in a low flame for 12 to 14 minutes.

9. Then open the lid mix the biriyani with a wooden ladle to avoid breaking of rice.

Now the Kothamalli-Pudina Biriyani is ready to be served with potato curry, sundal and Onion curd raitha.

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