Monday, April 27, 2009

Methi Chaman Biryani

I had tried this recipe from sanjeev kapoor's book, and as usual his recipes are just amazing and delicious, i had done methi pulao before but this biryani was quiet different and much more tasty than that....


1/2 bunch fresh Fenugreek leaves(methi)

1 cup paneer cut into cubes

1/2 cup boiled sweet corn

1 1/2 cups Basmathi rice

1 cup yogurt

1 tsp turmeric powder

2 tbsp ginger-garlic paste

2 green cardamom

1 black cardamom

4 cloves

1 ' cinnamon

4 peppercorns

1/4 tsp saffron

1/2 cup warm milk

2 onions sliced

3 green chillies chopped

2 tbsp coriander powder

1 tbsp cumin powder

1 tsp red chilli powder

2 tsp garam masala powder

2 tbsp freshly coriander leaves chopped

2 tsp dry mint

3 tbsp ghee

salt to taste


  • Wash and soak basmati rice for 30 minutes,drain it and keep aside
  • Heat 4 cups water in a pan, when it starts boiling add green cardamom,black cardamom,cloves,cinnamon,peppercorns and basmati rice and cook till 3/4th done,drain it and allow it to cool, mix salt and keep aside
  • Soak saffron in warm milk and keep aside
  • Mix together yogurt,turmeric powder,1 tbsp ginger-garlic paste in a bowl, add paneer and corn and mix well and then marinate it for 30 minutes
  • Heat ghee in a pan,add onions,green chillies and fry till onion turns light brown, add remaining ginger-garlic paste and mix well and fry till the raw smell goes off
  • Add methi and cook for 10 minutes stirring continuously, then add marinated paneer and corn,mix well, add coriander powder,cumin powder,red chilli powder and fry for 2 minutes
  • Add salt,garam masala powder,coriander leaves,dry mint,salt and fry for 2 minutes, then switch off the flame and allow it to cool
  • Add basmathi rice to it and mix well, sprinkle saffron milk over it 
  • Switch on the gas again and cover and cook on a low flame for 20 minutes and then serve hot with raitha