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Methi Chaman Biryani

Delicious biryani with methi, paneer, corn blended with spices This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Fresh fenugreek leaves (methi) , Paneer (cottage cheese)
Cuisine Hyderabadi
Course Rice
Prep Time 31-40 minutes
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Methi Chaman Biryani

  • 1/2 small bunch Fresh fenugreek leaves (methi)
  • 300 grams Paneer (cottage cheese) cut into ½ inch cubes
  • 1 1/2 cups Basmati rice soaked
  • 1 cup Sweet corn kernels blanched
  • 1 1/2 cups Yogurt
  • to taste Salt
  • 1 teaspoon Turmeric powder
  • 2 tablespoons Ginger paste
  • 2 tablespoons Garlic paste
  • 2 Green cardamoms
  • 1 Black cardamom
  • 3-4 Cloves
  • 1 inch sticks Cinnamon
  • 5-6 Black peppercorns
  • pinch Saffron (kesar)
  • 1/2 cup Milk
  • 3 tablespoons Ghee
  • 3 large Onions sliced
  • 2 Green chillies chopped
  • 2 tablespoons Coriander powder
  • 1 tablespoon Cumin powder
  • 1 teaspoon Red chilli powder
  • 2 teaspoons Garam masala powder
  • 2 tablespoons Fresh coriander leaves chopped
  • 2 inch pieces Ginger cut into thin strips
  • 10-12 Fresh mint leaves
  • 1/2 cup Fried onions
  • dough made of atta to seal

Method

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  1. Mix together yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes in a bowl. Add paneer and corn, mix well and marinate for about half an hour in a cool place.
  2. Cook rice in four cups of boiling salted water, along with green cardamoms, black cardamom, cloves, cinnamon and peppercorns till almost cooked. Drain and keep the rice warm. Soak saffron in warm milk. Heat two tablespoons of ghee in a thick-bottomed pan.
  3. Add onions and green chillies and sauté, stirring continuously, till onions turn a light golden brown. Add the remaining ginger and garlic pastes and mix well. Add methi and cook over high heat for ten minutes, stirring continuously.
  4. Add marinated paneer and corn Add coriander powder, cumin powder and red chilli powder and mix thoroughly. Add salt, half the garam masala powder and coriander leaves. Cook for five minutes over medium heat, stirring occasionally.
  5. Arrange half the quantity of cooked methi, corn and paneer in a handi and spread half the quantity of cooked rice on top. Sprinkle a little of the remaining garam masala powder, half the ginger strips, half the saffron-flavoured milk and mint leaves.
  6. Layer the remaining methi, paneer and corn mixture on top of the rice, followed by the cooked rice. Sprinkle remaining ginger strips, saffron milk, garam masala powder and mint leaves over the top. Melt the remaining ghee and drizzle it over the dish.
  7. Cover the handi with a lid and seal the edges with the atta dough. Place the handi on a heated tawa and cook over low heat for fifteen minutes.
  8. Serve, garnished with fried onion slices and raita.

Nutrition Info

Calories 3117
Carbohydrates 349.8
Protein 113.6
Fat 140.8
Other Fiber Iron- 18.8mg
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