Mint Biryani

Ingredients:

Rice - 1 tumbler
Pudina - 1 big bunch
Coconut - 5 tbspns

Onion - 2

Salt - as required

For masala:
Ginger - 1 inch piece
Green chillies - 3
Garlic - 10 pods
Cinnamon Stick - 1 inch
Clove - 3
Saunf - 1 tspn
Elaichi -1
Poppy seeds - 1/2 tspn
Seasonings:
oil - 1 tbspn
black urad dal - a pinch
channa dal - a pinch
few curry leaves
few dry chillies

Method:
Grind pudina in mixer.
Grind masala ingredients separately.
Grind coconut and extract coconut milk.
Slice onions into thin long pieces.
In a vessel, garnish with the seasonings and add cinnamon stick, cloves and elaichi.
Fry onions till brown.
Add masala, pudina and coconut milk.
Add salt, as required.
Empty 1 cup rice in a vessel with 2 cups of water.
Keep the vessel in pressure cooker and let it boil for 10 minutes after 1st whistle.
When cooled, decorate with chopped coriander, fried cashews and sprinkle lemon juice.
Mix and serve.

Alternative:
To prepare vegetable/mushroom/ coriander biryani, the method is the same with the addition of 1-2 tomatoes.