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Methi Matar Mushroom Biryani

Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Course dinner|lunch
Calories 457 kcal

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