Friday, March 13, 2015

Mutter Biryani

Ingredients :

  • Basmati rice: 3 cups
  • Fresh Methi leaves (Fenugreek leaves): 1 cup ( from 1 medium bunch), washed and cleaned.
  • Soya chunks: 1 cup
  • Green peas: 1 cup ( I used frozen)
  • Ghee: 2 tbsp
  • Coconut oil: 2 tbsp
  • Clove: 3-4 nos
  • Cinnamon: 2 inch stick
  • Bay leaf: 1 big
  • Cardamom pods: 3-4
  • Cashewnut halves: 1 tbsp
  • Onion: 1 large,chopped lengthwise.
  • Ginger-garlic paste: 1 tbsp
  • Green chillies: 4-6( depending on your spice level),chopped fine
  • Turmeric powder: 1 tsp
  • Garam masala powder: 1 tsp
  • Tomato: 1 medium, chopped
  • Salt : to taste
  • Sugar: 1/2 tsp
  • Coriander leaves: 1 tbsp chopped fine ( for garnishing)
  • Hot Water: 2 cups + 6 cups


  • Rinse the basmati rice thoroughly until all the starch is removed. Soak basmati rice in water for 30 mins. Drain the water and let it dry for 20-30 minutes.
  • Soak the soy chunks for 15 mins in 2 cups hot water with 1/8 th spoon salt added to it. Squeeze the soya chunks out of the water and keep aside.
  • Heat oil/ ghee mixture in a kadai/ sauté pan/ pressure cooker. Add the cloves, cinnamon, cardamom, bay leaves, cashew halves and the onions. Sauté until the onions turn transparent.
  • Add ginger-garlic paste, chopped green chillies and sauté for few seconds.
  • Now add the turmeric powder and the chopped tomatoes. Saute until the tomatoes wilt.Add in the soy chunks.Add the methi leaves and cook for 3-4 minutes.
  • Add in the garam masala powder.
  • Add the drained rice and sauté for 2-4 minutes.
  • Add in the hot water, salt, sugar, green peas and bring it to a boil.
  • Cover, reduce the flame to low and cook for 15 minutes. If you are using a pressure cooker/ pan, do not use the whistle/ weight.
  • When done, fluff with a fork/ spoon.
  • Garnish with freshly chopped cilantro leaves. 
  • Serve hot with a raita/salad of your choice or by itself.

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