Methi Paneer Biryani – A one pot meal prepared with fried paneer cubes, methi leaves and green peas along with spices and fresh herbs. Serve it warmly with raita of your choice.
The word Biryani is inseparable from the life of every Indian, especially South Indian whose Sunday meal consists of delicious exotic biryani, either vegetarian or non-vegetarian. While the preparation of Biryani seems to be a complex process, it can be prepared with a pressure cooker and the addition of ingredients in the right amount makes a simple basmati rice into a delicious exotic biryani which is a must in every grand feast. Sunday without Biryani is an improbable and unbelievable possibility in my diary. Be it a simple pulao or biryani, my Sunday never ended without this delicious bowl. Here is another variety of biryani from my kitchen.
Ingredients:
- 1 pack Paneer, cubed
- 1 cup Fresh Methi Leaves
- ½ cup Green Peas
- 1 ½ cup Basmati Rice
- 3 cups Water
- 1 tablespoon Ghee
- 1 Bay Leaf
- 2 Cloves
- 2 big Onions, chopped
- 3 Green chilies, slit lengthwise
- 1 tablespoon Ginger Garlic Paste
- 1 ½ teaspoon Red Chili Powder
- ½ teaspoon Turmeric Powder
- ½ teaspoon Garam Masala Powder
- ¼ teaspoon Black Pepper Powder
- ½ cup fresh Coriander Leaves, chopped
- ½ cup fresh Mint Leaves, chopped
- Salt, as required
- Juice of a half lemon (optional)
Method:
- Wash methi leaves with water twice to remove any dirt and drain the water from the leaves completely
- In a pressure cooker, add ghee.
- Once the ghee is melted, add bay leaf, cloves, green chilies and chopped onions
- Saute until the onions become translucent
- Add ginger garlic paste. Saute until the raw smell goes off
- Add spice powders, coriander leaves, and mint leaves
- Combine them together
- Add methi leaves, green peas, and paneer cubes. Keep aside ¼ th of the entire paneer
- Stir them well and add washed basmati rice
- Add salt and required the amount of water
- Cover the lid and cook on high flame for about 3 whistles
- Allow the pressure to release on it own
- Meanwhile, in a non-stick frying pan, add a teaspoon ghee and roast paneer cubes until it is browned
- Once the pressure releases, top it with fried paneer cubes, fresh lemon juice and serve warm with raita of your choice
I do have other interesting biryani recipes too at my studio. Check out Ambur Chicken Biryani, Vegetable Biryani and Prawn biryani.
If you try the recipe (which I highly recommend personally), do let me know how they tasted in comments. If you like space, do like and follow my profile at here – Facebook, Google, Instagram
Thanks,
Karthi
