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Methi Biryani
An easy yet delicious Methi biryani that’s bursting with fresh flavours of Methi, ginger and spices!
  1. Wash Basmati rice and soak in water for 20 minutes. Heat a pressure cooker. Add oil and ghee and wait till it turns hot. Add the whole spices – bay leaf, cinnamon, cardamom, cloves and star anise and fry till they turn fragrant.
  2. Add chopped onion, grated ginger and green chillies and fry till the onions turn translucent. Add the methi leaves and green peas and fry for a couple of minutes. Add spice powders and salt and yogurt and mix well. Cook on low heat for 5-7 minutes making sure to scrape the bottom of the cooker from time to time.
  3. When oil glistens around the edges, pour in the soaking liquid from the rice and bring to a boil. Check the height of liquid in the cooker. Make sure that it is just about an inch high. Taste and adjust seasoning. Add the soaked rice and mix well. Cover with the pressure cooker lid and wait till steam emerges. Plug in the weight and reduce heat to low. Pressure cook for 8-10 minutes on low heat. Switch off. Wait for 5 minutes. Let pressure subside naturally. Open the lid and fluff up the rice gently with a wooden spoon. Serve hot with a simple raita. Enjoy!
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