Methi Chaman Biryani

For day 3 under Biryani's in different styles, am here with delicious Methi Chaman Biryani.  Flavorful biryani made with fenugreek leaves, paneer and some spices.

 When Srivalli announced the theme Biryani in different style, I thought of making Biryani with meat for all 3 days. I usually make biryani with Chicken, eggs, shrimp, goat and fish. Made biryani with mixed veggies too, but wanted to make something different this time. I had lots of Methi leaves at home and thought why not make some rice dish with these leaves.

Paneer methi chaman curry is popular in Northern India. Came through this dish when I was looking for some Paneer dishes online. Then I googled  to see why Paneer got its name as Chaman. Though I couldn't find proper info about this but got inspired to make Biryani with the methi leaves and paneer.

Added some sliced onion, chopped tomato and peas to paneer and  methi levaes with some spices to make this flavorful and delicious Methi Chaman Biryani.  Here goes the recipe.....

                                     

We need:


Basmathi rice 2 cups
Methi / Fenugreek leaves 1 cup
Onion 1 medium
Tomato 1 large
Paneer cubes 1 cup
Green peas 1/2 cup
Green chilies 3
Ginger garlic paste 1/2 spoon
Cloves 3
Cinnamon 1 inch stick 1
Cardamom 2
Bay leaf 1
Cilantro chopped 1/2 cup
Mint leaves chopped 1/2 cup
Salt to taste
Yogurt / curds 4 spoons
Garam masala powder 1/2 spoon
Coriander powder 1 spoon
Jeera  / Cumin powder 1 spoon
Oil 5 spoons


Method:


Wash and soak rice for 30 to 45 minutes.
We will be using only methi leaves, so discard the stem after removes the leaves.
Wash thoroughly and chop them.
In a large deep pan heat oil and add whole garam masala.
Saute for a minute and add sliced onions, ginger garlic paste  and slit green chilies.
Fry till the raw smell disappears.
Now add chopped tomato  and cook till the tomato becomes soft.
Now add chopped methi leaves , paneer cubes and green peas.
Also add yogurt and mix well.
Cook for 4 to 5 minuets on medium flame.
Now add coriander powder, garam masala, chopped cilantro and mint leaves.
Now add the soaked rice with out water.
Add salt and fry the rice for 4 to 5 minutes.
Now add 3  cups water. ( Use the water in which you soaked the rice)
Mix well and cook on high flame till the water almost evaporates and when bubbles appear on top.
This is the time to turn the flame to low heat.
Cover and cook for another 10 minutes.
Make sure at this point of time the heat should at low.
Once done serve hot with raita.

                                  

Check to see what my fellow bloggers are cooking for BM 48.

Here are the recipes for Chicken Biryani, Shrimp Biryani, Egg Biryani ,Goat Biryani, Veg Biryani with Pineapple. Fish Biryani is yet to come......