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Photo of Methi Matar Biryani by Archana Potdar at BetterButter
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Methi Matar Biryani

Jul-30-2015
Archana Potdar
0 minutes
Prep Time
25 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Methi Matar Biryani RECIPE

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.

Recipe Tags

  • Veg
  • Everyday
  • Indian
  • Simmering
  • Main Dish
  • Egg Free

Ingredients Serving: 2

  1. 1 cup basmati rice
  2. 1/2 tbsp ghee
  3. 1/4 tsp jeera
  4. 1 bay leaf and 1 masala elaichi/black cardamom
  5. 1 ½ cup water
  6. 2 onions finely sliced
  7. Paste ingredients : 2 onions finely diced
  8. 1/2 cup coconut grated
  9. 10 garlic cloves and 1 inch ginger
  10. 2 laung/cloves and 1 green chilli
  11. 3-4 kali mirch/pepper
  12. 1 tomato pureed
  13. 1 cup green peas
  14. 1/2 cup methi/fenugreek leaves
  15. 1/4 cup curd/yogurt whipped
  16. 1 tsp each sauf /fennel seeds and khus khus/ poppy seeds
  17. 1/2 tsp each dhania/coriander powder and jeera /cumin powder
  18. 1/4 tsp jeera
  19. A pinch of shahi jeera
  20. Other ingredients:1 each bay leaf and elaichi/black cardamom
  21. salt to taste and Oil as needed

Instructions

  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 (1)  

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Sanjula Thangkhiew
Jul-31-2015
Sanjula Thangkhiew   Jul-31-2015

Lovely presentation!

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