Methi Biryani.
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2-3 Servings ~ 20 minutes
  • 2 cups Rice
  • 1 cup tightly packed Fresh Fenugreek leaves
  • Fresh stems of the Fenugreek -Optional
  • 1 onion,sliced lengthwise
  • 1 Tsp Ginger Garlic paste
  • 2 green chillies
  • 1/2 tsp of garam masala
  • 1 Tsp Biryani Masala
  • Salt to taste
  • 2 Tbsp Oil

Simple Methi Biryani

Posting a very simple Fresh Fenugreek Leaves Biryani recipe. Few ingredients are used to make this simple yet delicious Biryani.

My son is a great fan of biryani, not interested in veggies, especially the greens..I had bought these and he refused to eat the parathas if I made them. Since he loves his biryani’s, I stuck on the idea of using Fresh Methi leaves in the biryani. I have grinded the soft stems also, so that we use the plant to the optimum.

Here goes the recipe…

Method:

– Soak rice for 1/2 hour. Strain and keep aside.
Chop the Fenugreek leaves. I usually do a medium chop.
Grind the fresh soft stems of the fenugreek and green chilies along with ginger garlic paste into a smooth paste.
In the mean while bring to boil 4 cups of water.
Heat oil in a pressure cooker, add the chopped Onions and saute for a minute.
Add the grinded mixture, garam masala, biryani masala and mix well.
Add the fresh fenugreek leaves and stir.
Add salt to taste and the rice. Mix well.
Add the boiled water and stir. Once the water starts to boil again, close the lid of the pressure cooker and cook for 1 whistle. Switch off flame.
– Allow pressure to release on its own. Remove lid, fluff with a spoon/fork.
Serve hot with Raitha of your choice.