Methi Biryani-Fenugreek Leaves Rice Recipe

This Methi Biryani yields a spicy, flavorful, nutrient-rich Biryani. It is straightforward to make and explained in step-by-step pictures and detailed instructions.

Have you ever wondered what to do with Methi leaves other than making Kootu or Dal? This Methi Biryani is an inspiring recipe that you can use alternatively. After trying this, I'm sure you buy more to make this Biryani regularly.

It is springtime here, and our grocery stores are loaded with plenty of greens at cheaper rates. My hands dropped a few more bunches into the basket. In the same week back to back, I cannot make methi kootu or methi poriyal for my fussy eaters.

I have a formula with more ingredients in a new recipe from the kitchen. These are the simple factors behind today's Methi Biryani. Everyone appreciated it here, like the one I have with Soya Chunk Biryani. And asked me to fetch more green bunches from the store next time.

The secret of this Methi Biryani is to get basmati rice cooked perfectly and the amount of the leaves. To get perfectly cooked rice, soak the rice for 20 minutes and rinse gently with the running water.

Bring water to boil. Add the rice, and cook it on high flame for 7 minutes or until the grains doubled in size and with 15% of water remaining. Now close the lid and cook it on low heat for 10-12 minutes.

I like the grains to be firmer. If you wish to have softer rice grains, allow it 2 minutes more in the low flame.

How to make

1. Heat butter and cooking oil in the pan. When the butter melts, add cinnamon, cloves, and cardamom. Add chopped onion when it turns golden brown and continue to saute till it turns soft.

Then add ginger garlic paste and saute for a minute. Add chopped tomatoes and stir until the tomatoes are mushy.

2. Discard the stems and wash and clean the methi leaves. Soak Basmati rice for 20 minutes and gently rinse it in the water, strain, and keep aside. Chopping the methi leaves is unnecessary, as they are tiny in size.

3. Add methi leaves and continue to cook until the methi leaves slightly to blend with the mixture. Add chili powder, Coriander Powder, and Garam masala for a minute.

4. Add curd and saute gently. Take care of the methi leaves(They should not turn mushy).

5. Add 2 cups of water, salt, and lemon juice and bring it to a boil. Adjust the salt and the sourness here. Add the kept-aside rice and allow it to cook on a higher flame until the grains have doubled in size and with 15% of the remaining water. Close the lid and turn the heat to low. Continue to cook for 12-15 minutes.

6. Remove it from the fire and enjoy Methi Biryani with Cucumber Raitha.

Other rice recipes,

• Indian cilantro rice
• Peas pulao
• Indian tomato rice
• Peas pulao
• Spicy Hyderabadi Rice
• Indian rice recipes

Printable recipe card

Methi Biryani

Methi Biryani yields a spicy, flavorful, nutrient-rich Biryani. Very easier to make and explained in step by step pictures and detailed instructions.

5 from 1 vote

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 2 people

Calories: 705kcal

Ingredients

• 1 cup basmati rice soaked for 20 minutes
• 2 tablespoon butter
• 2 tablespoon vegetable oil
• 1 inch cinnamon
• 3 cloves
• 1 cardamom
• 1 onion
• 1 teaspoon ginger garlic paste
• 1 tomato
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 cup methi leaves / fenugreek leaves
• ½ cup yogurt /curd
• 2 cup water
• 1 teaspoon salt or as required
• 1 tablespoon lemon juice

Instructions

• Soak Basmati rice for 20 minutes and rinse, drain and set aside.
• Over medium heat, place a wide pot, add butter and vegetable oil.
• To this add cinnamon, cloves, cardamom. And allow it to turn golden brown in color.
• Add chopped onion and saute till it turns soft and tender.
• Then add ginger garlic paste, saute for a minute. Then add chopped tomatoes and stir until the tomatoes are mushy.
• Add methi leaves, red chili powder, coriander powder, and garam masala.
• Saute for a minute without burning.
• Stir in yogurt, water, salt, and lemon juice. And bring it to boil over medium-high heat.
• Adjust the salt now if needed.
• Add drained rice.
• And cook until the grains doubled its size and with 15% of remaining water.
• Seal the pot with a lid. And cook for 9-10 minutes in low heat.
• Remove from the heat and set aside for 10 minutes.
• Serve hot with raita.

Nutrition

Calories: 705kcal | Carbohydrates: 95g | Protein: 15g | Fat: 30g | Saturated Fat: 20g | Cholesterol: 38mg | Sodium: 1338mg | Potassium: 454mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1328IU | Vitamin C: 15mg | Calcium: 597mg | Iron: 4mg

Course Main Course

Cuisine Indian

Author Sujatha Muralidhar

**Disclaimer: The nutritional information provided is an approximate estimate only.

Serving Suggestions:
Serve along with raita. Masala fried potatoes would suit best with this biryani.

Tips and Variations for Methi Biryani:
Strick to the number of methi leaves, as the amount could lead to a bitter taste.
If you wish to add more sourness to the dish, add lemon juice.

Do not forget to look into other easy recipes like  Capsicum Rice.

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