Uncategorized · VARIETY RICE


Chettinad potato paneer mint biryani recipe

Mint biryani is extra flavorful, aromatic biryani recipe prepared adding potatoes and paneer cubes. Mint leaves are normally added to biryani but this recipe calls for lots of mint leaves making it minty and spicy biryani.

Chettinad potato paneer mint biryani recipe

Biryani is what my people at home likes a lot and I keep trying variations in it. I had hyderabadi egg biryani in a restaurant in Pune long back where the biryani was in green colour and when I tasted it was completely delicious with minty flavor. So I thought of trying it with paneer and potato. I was super hit and people at home finished it completely.

Chettinad potato paneer mint biryani recipe

Do try it and let me know how it turned out. You may also like similar recipes here:

Chettinad potato paneer mint biryani recipe

Total time required : 35 minutes 

No. Of serving : 3-4 


  • Rice – 1 cup
  • Onion – 1
  • Tomato – 1
  • Garlic – 6
  • Ginger – 1/2 inch
  • Green chilli – 2
  • Potato – 2
  • Paneer cubes – 1 cup
  • Curd – 2 tbsp
  • Garam masala – 2 tsp
  • Biryani masala – 1 tsp
  • Coriander powder – 1 tsp
  • Chilli powder – 1/2 tsp
  • Salt – as required
  • Oil – 2 tsp


  • Cinnamon – 1/2 inch
  • Cloves – 3
  • Cardamom – 2
  • Bay leaf – 1


  • Onion – 1
  • Mint leaves – 1 cup
  • Fennel seeds – 1 tsp


1. Wash the rice and soak it for 10 minutes. I have used seeraga samba rice.

2. Chop the onion and tomato lengthwise. Crush the garlic and ginger.

3. Wash and chop potatoes into cubes. Slice the paneer into cubes.

4. Take one chopped onion, mint leaves and Fennel seeds in a blender. Add little water and grind into puree. Keep aside.


1. Heat oil in a pressure cooker, add the spices listed under “dry spices”. Saute for a minute.

2. Add chopped onion and saute until translucent. Add slitted green chilli and crushed ginger garlic.

3. Saute well until the raw smell goes. Add chopped tomatoes and cook until it turns soft and mushy.


4. Now add the grounded mint puree, curd, few mint leaves, potato and paneer cubes. Stir and cook until the oil seperates.

5. Add Coriander powder, chilli powder, garam masala and biryani masala powder. Mix and cook for 5 minutes.


6. Add rice along with required water to it. Mix and bring to boil.

7. Close the lid and pressure cook for 3 whistles. Once done, wait until the pressure seizes and open the lid.


8. Fluff the rice gently and serve hot with raita.

Chettinad potato paneer mint biryani recipe

This is a perfect weekend meal to enjoy with family.

Chettinad potato paneer mint biryani recipe

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