Methi Chicken Biryani

Methi Chicken Biryani recipe shared by Ravi Kumar from India Food Network.

Methi Chicken BiryaniMethi chicken Biryani is one of India’s most famous biryani, some say Methi chicken Biryani is synonymous with Maharashtra. The crown dish of the Maharashtra Methi chicken Biryani is one of the best meals served in Maharashtra (India). Methi chicken Biryani can be only made in winter as fresh methi leaves are available during the winters. Methi leaves have a unique taste, a little bitter but adds characteristic flavor to the dishes.

 

 

 

Methi Chicken Biryani
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Indian
Ingredients
  • 1 cup basmati rice
  • 2 cups water (for soaking)
  • 2 cups water
  • 1/2 tsp caraway seeds
  • 2-3 bay leaves
  • 1 tsp lime juice
  • Salt to taste
  • 1/2 cup oil
  • 1 onion (chopped)
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 cup fenugreek leaves
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 1 - 1/4th cup water
  • 2 tomatoes (chopped).
  • 500 gms chicken
  • 3 tbsp oil
  • Parboiled rice
  • Cooked chicken
  • 1/4th cup fenugreek leaves
  • 1/2 cup milk
  • 1/2 tsp garam masala
  • 1 tbsp cream
  • 1 tbsp butter
  • 2 boiled eggs
Instructions
  1. In a pan, add 2 cups water, 1/2 tsp caraway seeds, 2-3 bay leaves, 1 tsp lime juice and salt to taste. Then add soaked rice and parboil for 5 mins.
  2. Heat another pan, add 1/2 cup oil, 1 onion (chopped), cook for 2mins then add 1 tsp ginger paste, 1 tsp garlic paste, mix well.
  3. Add 1 cup fenugreek leaves, cook for 2-3 mins then add salt to taste, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp garam masala, mix well then add 1/4th cup water and 2 tomatoes (chopped).
  4. Add 500 gms chicken, 1 cup water, cover and cook for 9-10 mins.
  5. Add 1 cup fenugreek leaves, mix well then cover and cook again for 5-6 mins.
  6. Heat another pan, add 3 tbsp oil and start layering with a portion of parboiled rice, cooked chicken, 1/4th cup fenugreek leaves, again a layer of parboiled rice, topped with 1/2 cup milk, 1/2 tsp garam masala, 1 tbsp cream, 1 tbsp butter and 2 boiled eggs. Cover and cook for 7-8 mins.
  7. Biryani is ready to serve!
 

     

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