A Vegetarian Biryani with a difference where the flavours of fresh fenugreek leaves and green peas blend to make the rice in the Biryani so very flavourful! You always run short of Biryani :D
Prep Time20 minutesmins
Cook Time1 hourhr
Resting time:10 minutesmins
Total Time1 hourhr30 minutesmins
Course: Brunch, Dinner, Main Course
Cuisine: Indian
Keyword: Festive Cooking, Methi matar biryani, Rice Recipes, Special occasion, Winter Special
Heat the ghee in a thick bottomed pan and sauté till fragrant the jeera, bay leaf, masala elichi.
Stir fry the washed rice till you get a nice aroma.
Add the water and the salt. Cook the rice needs to be half cooked.
Frying the onions and the paste:
Deep fry two sliced onions till well caramelised and set aside.
Make a paste of ingredients onions, coconut, ginger, garlic, green chilli, saunf, khus khus/ poppy seeds, cloves, pepper, coriander powder, jeera powder and shahi jeera.
Heat 1 tablespoon oil and in a thick-bottomed kadhai/wok, add the ground paste and sauté till fragrant and golden brown.
Add the tomato puree and sauté till the oil oozes out.
Add yogurt, salt, ½ cup chopped fenugreek leaves and peas and mix well. Cool.
To assemble the biryani:
Spread some of the half-cooked rice in a layer in a thick-bottomed pan.
Spread half the fenugreek-peas mixture. Add some of the fried onions.
Repeat the layers finish with rice and top with the fried onions
Cover the pan with aluminium foil and place it on a hot tawa.
Cook over low heat for about ten minutes.
Let it sit for about another 10 minutes for the flavours to marinate and mingle. Serve with raita.