Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
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.
Course
Main Course
Cuisine
Indian
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
2
people
Calories
705
kcal
Author
Sujatha Muralidhar
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:
705
kcal
|
Carbohydrates:
95
g
|
Protein:
15
g
|
Fat:
30
g
|
Saturated Fat:
20
g
|
Cholesterol:
38
mg
|
Sodium:
1338
mg
|
Potassium:
454
mg
|
Fiber:
6
g
|
Sugar:
7
g
|
Vitamin A:
1328
IU
|
Vitamin C:
15
mg
|
Calcium:
597
mg
|
Iron:
4
mg