22 METHI PALAV/BIRYANI

Methi Palav/Biryani/Pulao


I love greens a lot and that too methi leaves and siru keerai( not sure the english word). Every time I get a bunch of methi leaves, I try a variety of dishes, my favaourite being methi dhal of course. But methi chapathi, methi rice and palav too tastes good and also very healthier. This is my version of methi palav/ biryani . Just had the rice with a simple egg masala. Both tasted great together.


Basmati rice - 1 1/2 cups
Methi leaves - 1 big bunch
Onion - 1 medium chopped
Tomato - 2 chopped fine
Green chillies - 2
Ginger - 1 inch piece
Garlic - 4 pods
Chilli powder - 1 tsp
Biryani masala powder - 1 tsp
Coconut - 3 tbsp grated (optional)
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Cinnamon, clove, cardamom, marati moggu , bay leaf - all few
Salt as need
Lemon juice - few drops
Oil - 2 tbsp

Wash and soak rice for 15 minutes. Clean,wash and pat dry methi leaves. Keep it aside.

Grind together coconut, garlic, ginger, green chillies and fennel seeds together to a fine thick paste.( I did not add coconut, even then it tasted too good)


In a pan heat oil and add cumin seeds, cinnamon, clove, cardamom , marati moggu and bay leaf. Wait for few seconds and add chopped onions. Fry onions till they nice brown and add the ground paste and saute till the raw smell leaves. Next add chopped tomatoes, fry till they mashed and pulpy . Then add chopped methi leaves ( do not chop the leaves way ahead , or it will turn bitter - I usually chop it when fryin tomatoes, side by side). Fry for few minutes till the leaves are cooked well. Next add all the powders and the washed and drained rice. Saute for a minute and add 3 cups of water, lemon juice and salt. You can at this stage transfer to a rice cooker or if it is in a pressure pan cover and cook for 1 or 2 whistles. I just cooked them directly on stove top - It did not take long- just reduce flame, cover and cook till done. Set aside for 15 minutes and then serve. Enjoy your methi palav/biryani.