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METHI BIRIYANI ...
Methi leaves - 3 cups
Paneer - 200 gms
Cooked corn niblets - 1 cup
Basmati rice - 2 cups
Green chillies - 2
Ginger - 2 inch piece
Fresh coriander leaves - 1/2 cup
Fresh mint leaves - 1/2 cup
Saffron a pinch
Warm milk - 1/2 cup
Yogurt - 2 cups
Turmeric powder - 1 tsp
Ginger paste - 2 tbsps
Garlic paste - 2 tbsps
Whole garam masala - 1 tbsp
Ghee or oil - 5 tbsps
Sliced onion - 2 cups
Coriander powder - 2 tbsps
Cumin powder - 1 tbsp
Red chilli powder - 1 tsp
Chopped tomatoes - 2 cups
Garam masala powder - 2 tsps
Butter - 50 gms
Sliced fried onions - 1/2 cup
Salt to taste
Method:
Wash methi leaves thoroughly in running water and chop it roughly. Cut paneer into half-inch cubes. Soak rice in water. Chop green chillies. Peel ginger and cut into juliennes (thin strips). Wash coriander and mint leaves and roughly chop them separately. Soak saffron in warm milk and keep aside. Marinade paneer and corn niblets with yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinade for about half an hour in a cool place. Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm. Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add sliced onions and chopped green chillies. Cook till onions are light golden brown. Make sure to stir continuously. Add remaining ginger and garlic pastes and mix well. Add methi leaves and cook on high heat for ten minutes, stirring continuously. Add marinated paneer and corn niblets. Now, add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in one cup of water, bring it to a boil, reduce heat and cook covered till methi and paneer mixture is quite dry. Add chopped tomatoes, salt, garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally. Arrange half the quantity of cooked methi, corn and paneer in an ovenproof dish and spread half the quantity of cooked rice on top of it. Sprinkle a little garam masala powder, half each of ginger juliennes, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Layer remaining methi, paneer and corn mixture on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger juliennes, saffron milk, garam masala powder, mint leaves and butter. Cover it with aluminum foil and cook in a preheated oven at
200?C for fifteen to twenty minutes. Serve garnished with fried sliced onion and mixed vegetable raita.
Methi leaves - 3 cups
Paneer - 200 gms
Cooked corn niblets - 1 cup
Basmati rice - 2 cups
Green chillies - 2
Ginger - 2 inch piece
Fresh coriander leaves - 1/2 cup
Fresh mint leaves - 1/2 cup
Saffron a pinch
Warm milk - 1/2 cup
Yogurt - 2 cups
Turmeric powder - 1 tsp
Ginger paste - 2 tbsps
Garlic paste - 2 tbsps
Whole garam masala - 1 tbsp
Ghee or oil - 5 tbsps
Sliced onion - 2 cups
Coriander powder - 2 tbsps
Cumin powder - 1 tbsp
Red chilli powder - 1 tsp
Chopped tomatoes - 2 cups
Garam masala powder - 2 tsps
Butter - 50 gms
Sliced fried onions - 1/2 cup
Salt to taste
Method:
Wash methi leaves thoroughly in running water and chop it roughly. Cut paneer into half-inch cubes. Soak rice in water. Chop green chillies. Peel ginger and cut into juliennes (thin strips). Wash coriander and mint leaves and roughly chop them separately. Soak saffron in warm milk and keep aside. Marinade paneer and corn niblets with yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinade for about half an hour in a cool place. Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm. Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add sliced onions and chopped green chillies. Cook till onions are light golden brown. Make sure to stir continuously. Add remaining ginger and garlic pastes and mix well. Add methi leaves and cook on high heat for ten minutes, stirring continuously. Add marinated paneer and corn niblets. Now, add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in one cup of water, bring it to a boil, reduce heat and cook covered till methi and paneer mixture is quite dry. Add chopped tomatoes, salt, garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally. Arrange half the quantity of cooked methi, corn and paneer in an ovenproof dish and spread half the quantity of cooked rice on top of it. Sprinkle a little garam masala powder, half each of ginger juliennes, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Layer remaining methi, paneer and corn mixture on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger juliennes, saffron milk, garam masala powder, mint leaves and butter. Cover it with aluminum foil and cook in a preheated oven at
200?C for fifteen to twenty minutes. Serve garnished with fried sliced onion and mixed vegetable raita.
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