Name: Methi Matar Biryani recipe by Archana Potdar at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 cup basmati rice; 1/2 tbsp ghee; 1/4 tsp jeera; 1 bay leaf and 1 masala elaichi/black cardamom; 1 ½ cup water; 2 onions finely sliced; Paste ingredients : 2 onions finely diced; 1/2 cup coconut grated; 10 garlic cloves and 1 inch ginger; 2 laung/cloves and 1 green chilli; 3-4 kali mirch/pepper; 1 tomato pureed; 1 cup green peas; 1/2 cup methi/fenugreek leaves; 1/4 cup curd/yogurt whipped; 1 tsp each sauf /fennel seeds and khus khus/ poppy seeds; 1/2 tsp each dhania/coriander powder and jeera /cumin powder; 1/4 tsp jeera; A pinch of shahi jeera; Other ingredients:1 each bay leaf and elaichi/black cardamom; Salt to taste and Oil as needed

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.

Ingredients Serving: 2

1 cup basmati rice
1/2 tbsp ghee
1/4 tsp jeera
1 bay leaf and 1 masala elaichi/black cardamom
1 ½ cup water
2 onions finely sliced
Paste ingredients : 2 onions finely diced
1/2 cup coconut grated
10 garlic cloves and 1 inch ginger
2 laung/cloves and 1 green chilli
3-4 kali mirch/pepper
1 tomato pureed
1 cup green peas
1/2 cup methi/fenugreek leaves
1/4 cup curd/yogurt whipped
1 tsp each sauf /fennel seeds and khus khus/ poppy seeds
1/2 tsp each dhania/coriander powder and jeera /cumin powder
1/4 tsp jeera
A pinch of shahi jeera
Other ingredients:1 each bay leaf and elaichi/black cardamom
Salt to taste and Oil as needed

Instructions

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.
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.
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.
Heat a thick-bottomed kadhai/wok, sauté this paste till golden brown.Add the tomato puree, sauté it till the oil flows out.
Add the other ingredients, yogurt, salt, ½ cup chopped fenugreek leaves and peas and blend this mixture well.
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.
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.
Serve hot with freshly made raita.

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