Methi Matar Biryani | How to make Methi Matar Biryani

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By Archana Potdar
Created on 30th Jul 2015
  • Methi Matar Biryani, How to make Methi Matar Biryani
Methi Matar Biryaniby Archana Potdar
  • Methi Matar Biryani | How to make Methi Matar Biryani (7 likes)

  • 1 review
    Rate It!
  • By Archana Potdar
    Created on 30th Jul 2015

About Methi Matar Biryani

I did not expect anyone to like this Biryani, as it consists of two ingredients not much appreciated, which is methi (fenugreek leaves) and mattar (green peas). But it was so very loved as the aroma of the spices used made this dish very delicious.

Methi Matar Biryani is a delicious dish which is liked by people of all age groups. Methi Matar Biryani by Archana Potdar has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Methi Matar Biryani at many restaurants and you can also prepare this at home. This authentic and mouthwatering Methi Matar Biryani takes few minutes for the preparation and 25 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Methi Matar Biryani is a good option for you. The flavour of Methi Matar Biryani is tempting and you will enjoy each bite of this. Try this Methi Matar Biryani on weekends and impress your family and friends. You can comment and rate the Methi Matar Biryani recipe on the page below.

  • Prep Time0mins
  • Cook Time25mins
  • Serves2People
Methi Matar Biryani

Ingredients to make Methi Matar Biryani

  • 1 cup basmati rice
  • 1/2 tbsp ghee
  • 1/4 tsp jeera
  • 1 bay leaf and 1 masala elaichi/black cardamom
  • 1 ½ cup water
  • 2 onions finely sliced
  • Paste ingredients : 2 onions finely diced
  • 1/2 cup coconut grated
  • 10 garlic cloves and 1 inch ginger
  • 2 laung/cloves and 1 green chilli
  • 3-4 kali mirch/pepper
  • 1 tomato pureed
  • 1 cup green peas
  • 1/2 cup methi/fenugreek leaves
  • 1/4 cup curd/yogurt whipped
  • 1 tsp each sauf /fennel seeds and khus khus/ poppy seeds
  • 1/2 tsp each dhania/coriander powder and jeera /cumin powder
  • 1/4 tsp jeera
  • A pinch of shahi jeera
  • Other ingredients:1 each bay leaf and elaichi/black cardamom
  • Salt to taste and Oil as needed

How to make Methi Matar Biryani

  1. Thoroughly wash and drain the rice on a kitchen towel. Heat the ghee in a thick bottomed pan, sauté the jeera, bay leaf, masala elichi till it's fragrance builds.
  2. Stir fry the washed rice along with the fragrant ingredients until you get a pleasant aroma. Next add the water and the salt. Leave the rice to cook.
  3. Take a separate pan and fry sliced onions, keep this aside. Grind together the paste of ingredients mentioned and make one paste out of it.
  4. Heat a thick-bottomed kadhai/wok, sauté this paste till golden brown.Add the tomato puree, sauté it till the oil flows out.
  5. Add the other ingredients, yogurt, salt, ½ cup chopped fenugreek leaves and peas and blend this mixture well.
  6. Take a thick-bottomed pan,span the half cooked rice in a layer, spread half the fenugreek-peas mixture on top of the layered rice. Repeat the layers once more and top it with the fried onions.
  7. Cover this pan with an aluminium foil and place it on top of a hot tawa.Let this cook over low heat for about 10 mins.
  8. Serve hot with freshly made raita.

Reviews for Methi Matar Biryani (1)

Sanjula Thangkhiew2 years ago
Lovely presentation!
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