Methi Leaves Biriyani

Serving: 4 Type: Veg-Rice


Basmati Rice -1 ½ cups
Methi Leaves -4cups
Onion(chopped) -1
Green Chili(slit) -3
Tomato(chopped) -1
Ginger garlic Paste -2tbsp
Chili Powder -1tsp
Turmeric -¼tsp
Milk and Water mixed -3 to 4 cups
Salt -to taste



Ghee and Oil -3tbsp
Clove -2
Cinnamon -1stick
Bay leaves -1
Kalpasi -1



  1. Wash and clean the methi leaves(Vendhayakkerai) discard the steam and keep  the leaves only.
  2. Soak the rice for 15 to 20 minutes and drain the water then keep it aside.
  3. Take a pan heat little oil and sauté methi leaves for 1 or 2 minutes and keep it aside.
  4. Take a heavy bottom vessel, heat ghee and oil add seasonings, then add onion and green chili sauté for 1 to 2 minute.
  5. Now add ginger garlic paste and turmeric sauté until raw smell goes.
  6. Then add chili powder and rice sauté for 2 to 3 minutes , now add chopped tomato.
  7. Add milk and water, salt mix well then add sautéed methi leaves keep the stove on medium flame.
  8. Boil it until bubble comes then check the salt then cover with lid.
  9. Then keep it simmer for 10 to 15 minutes, then turn off the stove.
  10. Let it sit for 10 minutes then open the lid mix it well.
  11. Now ready to serve with raitha or kurma.



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