Rice Varieties‎ > ‎

Methi Peas Biriyani


Ingredients:

Onion – 2

Tomatoes – 2

Potatoes - 2 (cut into mid sized cubes)

Methi leaves – a handful (finely chopped)

Frozen green peas – a handful

Oil – 10 teaspoons

Rice- 1½ cup

Cinnamon – 2 pieces

Cloves – 5 pieces

Bay leaves – 3 pieces

Cardamom – 2 pieces

Lemon juice – 1 teaspoon

Yoghurt – 1 scoop

Salt – 2½ teaspoons

Wash & finely chop:

Corriander leaves – ½ a bunch

Mint leaves – 1 bunch

Grind to paste:

Garlic – 3 cloves

Ginger – 1 inch piece

Powders:

Chilli powder – 1 teaspoon

Coriander powder – 2 teaspoons

Garam masala powder – 1 teaspoon

Chilli powder – 1 teaspoon

Yeild: Serves 3 to 4

Method:

  1. Heat oil in kadai, add cinnamon, cloves, bay leaves, cardamom & fry for a minute.
  2. Add the ginger garlic paste & sauté for a minute.
  3. Add onions and all powders mentioned fry for 2 to 3 minutes.
  4. Add tomatoes & salt, sauté for till tomatoes melt & blend.
  5. Add mint leaves, green peas, methi leaves & coriander leaves, sauté for a minute.
  6. Add lemon juice, cubed potatoes & yoghurt, sauté for 2 minutes.
  7. Add rice & this mixture to an electric rice cooker.
  8. Add 1½ cups of water, set the rice cooker to cook mode.
  9. Serve hot with raitha.

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