METHI MATAR MUSHROOM BIRYANI AND PRAWNS BIRYANI
Nutrition with Vibha
June 14, 2024
super easy
Methi Matar Mushroom Biryani
Ingredients
Ingredients A (For the Rice):
- 2 cups Long grain rice
- 2 Cardamon
- 2 strands Mace
- 4 Cloves
- 1 stick Cinnamon
- 1 Bay leaf
- 1 slit Green chili
- 2 Onions – medium, sliced thinly, for barista
- 2 tbsp Cashewnuts – saute and keep aside for garnish
- ½ cup Paneer, grated
- 2 tbsp Oil
- 1 tsp Butter
- Salt-to-taste
Ingredients B: (For Methi Matar Mushroom)
- 3 cups Methi leaves
- ½ cup Green peas, boiled
- 1½ cup Mushrooms (You can substitute mushrooms with baby potatoes, makhana or soya wadis)
- ¾ cup Onion, chopped finely
- 1½ cup Milk
- 2-3 tbsp Fresh cream (optional)
- 1 tbsp Oil
- 2 tsp Butter
- ½ tsp Sugar
- *For non -veg version, replace mushroom with chicken mince
Ingredients C: (For Masala Paste)
- ½ cup Onion, sliced
- 2 tsp Ginger, chopped
- 4-5 Garlic flakes
- 4-5 Green chilies or to taste
- 2 tbsp Cashew bits
- 2-3 tsp Khuskhus
- 2 tbsp Curds
Ingredients D: (For Powdered Masala)
- 4 nos. Cardamon
- 1 Black cardamon, only seeds
- 4 Cloves
- 1 Cinnamon stick
- ½ tsp Jeera
- ½ tsp Sauf
- 6-8 White pepper corns
- 2 pinches Nutmeg
Instructions
Method A :
- Fill a big cooking pot with ¾ capacity water, add salt and all the spices to it
- Cook till almost done, drain and run room temperature water through it once and keep aside in the strainer to drain well, remove all the whole spices and the green chili, mix the grated paneer and a teaspoon of butter in the hot rice.
- Heat oil in a deep pan and fry the cashew nuts to a golden brown and keep aside
- To the same oil add the thinly sliced onions in three lots and fry them crisp and golden brown, keep aside this barista for garnish
Method B :
- Grind all the spices, ingredients D to a fine powder and keep aside
- Make a smooth masala paste with the ingredients C, adding a little water and keep aside
- In a non- stick kadhai add 2 teaspoons of oil and 2 teaspoons of butter on a low flame, to this add the jeera and the cleaned, washed, coarsely chopped and squeezed methi leaves, add a few pinches of salt and sauté for 3-4 minutes, remove and keep aside
- Add the remaining oil to the kadhai, when sufficiently hot add the finely chopped onion and sauté till golden brown, do not darken
- Stir in the masala paste and sauté on a low flame for 3-4 minutes, to this add the powdered masala and continue stirring, you may add a lithe water if needed
- Mix in the mushrooms (If small sized keep whole, if using bigger sized then cut into two) sauté them for about 3 minutes or so
- Add the boiled green peas and the sautéed methi leaves, mix well
- Gently add the milk, cook till semi -dry gravy is ready, mix in the fresh cream add sugar and some salt, adjust the seasonings
To Assemble :
- Grease the base of a flat-bottomed deep glass dish with a little butter, arrange half of the rice at the base
- Transfer all the Methi Matar Mushroom on to the rice layer
- Top the gravy layer with remaining rice, dot with a little butter and microwave for 4-5 minutes till it is well heated
- Garnish with fried cashew nuts and onion barista
- Serve hot with salad and raita of your choice or with crispy roasted papad
Notes
Highlights:
- A calorically dense and healthy one dish meal with the goodness of protein, iron and fibre making it a unique yet traditional rice dish.
NUTRIENT VALUES PER SERVING
Energy 457 Kcal Carbohydrate 60 g Protein 10 g Fat 17 g Calcium 146 mg Iron 1.1 mg Total Fiber 5.1 g Soluble fiber 1.4 g
Prawn Biryani
Ingredients
Ingredients A:
- 2 cup Long grained rice
- 2 Onion-medium, sliced
- 2 Cardamon
- 1 Cinnamon stick
- 4 nos. Cloves
- 1 nos. Star Anise
- 1 nos. Bay leaf
- 1 tbsp Jeera
- 2-3 nos. Dry red chilies, broker
- 2 tbsp Sugar
- Salt-to-taste
- 2 tbsp Cashew nuts
- 4 tbsp Fried onion barista , for garnish
- 2 Boiled eggs, for garnish
- 2 tbsp Oil
Ingredients B:
- 2 cups Prawns, medium size- clean, de-vein
- 2 Onions – large, finely chopped
- 2 Tomatoes- medium, grate or finely chop
- 2 tbsp Ginger – Garlic paste
- ½ tbsp Jeera
- ½ tbsp Sauf
- 1 Black cardamom
- 1 nos. Bay leaf
- ¾ tbsp Haldi powder
- 1 tbsp Chili powder
- 1 tbsp Dhania – jeera powder
- ¾ tbsp Garam masala powder
- 2 tbsp Biryani masala powder
- 2 tbsp Coriander leaves, chopped
- 2 tbsp Mint leaves, chopped
- 2 Green Chilies, finely chopped
- 2 tbsp Oil
- Salt-to-taste
- Dash of lime
Instructions
Method A:
- Cook the rice in salted water till just done, drain and run room temperature water through it, drain, keep aside
- Heat oil in a non-stick deep pan, add the whole spices followed by the sliced onions and sauté for 4-5 minutes till they turn golden brown
- Add the cashew nuts, sugar and a little salt, fry for a while
- Add the well-drained rice, mix well but gently
- Taste for salt, remove the whole spices and keep aside
Method B:
- Clean and de-vein the prawns, apply half teaspoon of salt and keep for 7-8 minutes, wash off the salt
- Apply a little haldi powder to the prawns and keep aside
- Heat oil in a non-stick deep pan, add the black cardamom, bay leaf, jeera, sauf and the chopped onions
- Sauté till the onions turn golden brown, add the ginger-garlic paste, saute for some time and add the finely chopped or grated tomatoes
- When the tomatoes turn pulpy add all the powdered masalas, sauté for about 2 minutes
- Mix in the prawns and cook on a low flame for 4 minutes or so, add the chopped coriander and mint leaves, stir well, add some salt, mix
- When the prawns are cooked and the gravy is semi-dry add the chopped green chili, mix, taste and adjust seasonings
- Add a dash of lime
To Assemble :
- Grease the base of a flat-bottomed deep glass dish with a little butter, arrange half of the rice at the base
- Transfer all the Prawn masala gravy on to the rice layer
- Top the gravy layer with remaining rice, dot with a little butter and microwave for 4-5 minutes till it is well heated
- Garnish with fried onion barista and wedges of boiled eggs
- Serve hot with onion-tomato kachumbar and raita of your choice or with crispy roasted papad
Notes
Highlights: A nutrient rich traditional recipe with a modern twist of added nutrients making it a protein, iron and fibre rich one dish meal.
NUTRIENT VALUES PER SERVING
| Energy | 442 Kcal |
| Carbohydrate | 55 g |
| Protein | 17 g |
| Fat | 14 g |
| Calcium | 58.4 mg |
| Iron | 0.8 mg |
| Total Fiber | 3.2 g |
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