Cilantro and Pudina Biryani is a very flavorful Biryani. It’s a common dish in Andhra but also in other Southern States like Tamilnadu and Kerala. 

The amount of usage of these two fresh herbs and making a paste of them brings a lot of flavor to the Biryani. 
This is a very simple recipe yet flavorful and healthy one.
Preparation Time: 10 minutes 
Cook Time: 30 minutes 
Serves: 5-6
Any Long grain rice : 2 cups 
Bay leaves: 2
Onion : 1 large cut in half and sliced
Ginger : 2″ piece 
Garlic: 8-10 cloves 
(If using ginger garlic paste: 1.5 tablespoon)
Carrot : 1 cut into coins 
Potato: 1 chopped 
Peas : 1/2 cup
Curd/ yogurt: 2 tablespoons 
Coconut milk: 1.5 cups 
Water : 2 cups 
Turmeric: 1 teaspoon 
Salt to taste 
To make a paste:
Cilantro/coriander leaves: 1 bunch
Mint/Pudina: 1 bunch
Green chilies: 8 (adjust to taste)
Cinnamon: 2″ stick
Cloves: 5
Elachi/green cardamom: 3
Wag and soak rice for 30 minutes.
Take the dry ingredients listed under to make a paste, coarse grind them first and mix all the ingredients, and grind into a paste. Add 1/4 cup of water and make into a fine paste.
Add 3 tablespoons of ghee in a vessel and add bay leaves, fry for 1 minute and add onions and sauté till they are golden. Add ginger garlic paste, mix well and fry for 1 minute. Add mint paste and fry for 2 minutes. Add the veggies mix well and cook for 3 minutes.
Add curd, turmeric, salt, water, coconut milk and mix well. Bring it to a boil. Add the drained rice and bring it to a boil again. Simmer the stove, cover lid and cook for 10 minutes or until rice is done.
Turn off the stove, let the rice rest for 5-10 minutes before opening the lid and fluff it with a fork and serve hot with raita.