ALOO METHI BIRYANI

This is a new variety of biryani that we tried recently. The addition of methi gives a nice flavour to the biryani. It is easy to cook and gets done in about half an hour. We have cooked the rice and khurma separately and then combined in the final stage.

Serves: 4
Ingredients

For the Biryani kurma

2 potatoes cut into small pieces
½ cup methi leaves (fenugreek leaves)
¼ cup peas
½ cup oil
1 big onion sliced
4 cardamoms
1 cinnamon
4 cloves
1 ½ tsp red chilli powder
1 tbsp garlic paste
1 tbsp ginger paste
2 green chillies
3 tomatoes pureed
½ tsp salt
1 ½ lemons
½ cup yogurt/ curd
Coriander and mint leaves
3 cups water

For the rice

2 ½ cup rice
1 tbsp salt
water

Method

Heat oil in a pressure cooker and add cardamoms, cinnamon, cloves and the sliced onion, and saute for some time. Then add garlic paste, ginger paste and mix well. Then add red chilli powder, green chillies, tomato puree and salt. Cook for a minute. Then add yogurt, coriander and mint leaves, fenugreek leaves, potatoes and peas. Mix well. Finally add 3 cups of water and close the lid. Cook for 10 minutes. Then open the lid and add the lemon juice and bring the gravy to a boil. The khurma is now ready.

While the kurma is cooking in the pressure cooker, take a large pan, and fill it with water such that it fills 3/4th volume of the pan. Add salt and bring it to a boil. When water starts boiling, add rice carefully and cook till the rice is half cooked. Using a strainer, drain the excess water and set aside in a bowl or plate. When the kurma is ready, add the rice to the kurma. Do not mix. Close the lid of the pressure cooker and cook for 5 minutes. Mix well and serve hot with onion raita or mutton masala. I will be posting the recipe soon.