VIDEO
STEP BY STEP METHI BIRYANI
INGREDIENTS:
Seeraga Samba Rice /
Basmati - 2 Cups
Methi Leaves - 1 Bunch
Onion - 1 Big chopped
Tomato - 1 chopped
Red Chilli Powder - 1/2 tbsp
Garam Powder - 1 tbsp
Turmeric Powder - 1/4 tsp
Curd - 1/2 Cup
Coriander Leaves - few
Mint Leaves - few
Water - 3 Cups
Salt - to taste
TO GRIND:
Ginger - 1/4 " piece
Garlic - 3 - 4 cloves
Green Chilli - 3 - 4
TO TEMPER:
Oil - 2 tbsp
Ghee - 1 tbsp
Cinnamon Stick - 2 small pieces
Star Anise - 1
HOW TO MAKE:
Wash and soak seeraga samba rice rice for 20 minutes. Basmati rice can be used instead seeraga samba. Grind ginger, garlic, green chilli and make a fine paste.
Remove methi leaves from the stem and wash 3 - 4 times without any mud. In a pressure cooker heat oil and ghee together, add cinnamon stick and star anise.
Add chopped onion and ground ginger paste along with needed salt. Mix well and saute until nice aroma comes and the onion translucent.
Add chopped tomatoes, red chilli powder, garam masala, and turmeric powder. Mix well and cook until tomatoes soft and oil seperates.
Add methi leaves and curd. Mix well and bring to boil.
Add soaked seeraga samba, blend well and add 3 cups or needed water depends on what rice you use.
Pressure cook and allow 2 - 3 whistles and it vary depends on the pressure cooker.
Methi Pulao / Fenugreek Leaves Biryani ready to serve.
TIPS:
Biryani masala can be added instead garam masala.
Seeraga Samba rice gives unique flavor to biryani but basmati rice can be used as well.
Try with palak and other spianch variety in the same way to make different kinds of leaves biryani.
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