Mint rice by sanjeev kapoor recipes

Mumbai Style Chicken Biryani

Mumbai Style Chicken Biryani

Adding mint leaves is totally optional. In simple words, cook rice till it is half done, fry sliced onions and potatoes for final garnishing, prepare chicken masala with the below mentioned spices & finally prepare layers of everything and cook on dum till done
Mast Mumbai Tawa Pulao

Mast Mumbai Tawa Pulao

Mast Mumbai Tawa Pulao taste great when eaten on its own, but it also compliments well with plain yogurt, cucumber raita or mint raita and your choice of papad (papadum)
Uppar sey biryani...

Uppar sey biryani...

In a deep micro-wave proof casserole spread a layer of rice sprinkle some fired onions and coriander and mint and top with a layer of the jackfruit mixture
Tawa Pulav with Masala Papad

Tawa Pulav with Masala Papad

It is good if you have leftover rice or you can make fresh one too. Recipe adopted from Master Chef Sanjeev Kapoor

FISH BIRIYANI

Then add in the sliced tomato, coriander and mint leaves, garam masala and salt. then add in water, salt, bayleaf, cinnamon and cardamom and cook till rice is done

Egg Biryani

Add the cilantro and mint leaves and continue to sauté for two minutes longer. When the water comes to a boil, add the rice and ghee and mix well

Pleasure In Every Spoon Indian Mutton/Lamb Biryani

Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantity of ginger juliennes, saffron milk, garam masala powder, mint leaves and butter