How to make Methi Brown Poha Biryani - This healthy brown pressed rice biryani makes a wonderful one dish meal.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Fresh fenugreek leaves, Brown pressed rice (ब्राउन पोहा)

Cuisine : Indian, Fusion

Course : Main Course Vegetarian

Methi Brown Poha Biryani Recipe Card

Methi Brown Poha Biryani
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Contrary to popular belief a vegetarian diet gives you all the nutrients you will ever require to live a fit and healthy life. With low saturated fat and cholesterol, high fiber content and rich complex carbohydrates - veggie delights like greens, pulses and curries are your best bet at a meal which is nutritious and tasty!

For more recipes related to Methi Brown Poha Biryani checkout Methi Tomato Paneer, Sukhi Metho Wadiyaan, Methi Urad Dal ki Subzi. You can also find more Main Course Vegetarian recipes like Goan Style Paneer, Cauliflower And Potato Sukke, Sweet Potato and Rosemary Mash, Achari Dahiwali Bhindi.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Methi Brown Poha Biryani Recipe

  • Fresh fenugreek leaves

  • Brown pressed rice 3/4 cup

  • Brown pressed rice (poha) 1 cup

  • Oil 3 tablespoons

  • Green cardamoms 3

  • Cinnamon 1 inch

  • Black peppercorns 8-9

  • Cloves 6-7

  • Onion 1 medium

  • Green chillies 2

  • Ginger finely chopped 1/2 inches

  • Corn kernels boiled 1/2 cup

  • Yogurt 1/4 bunch

  • Salt to cook

  • Garam masala powder 2 tablespoons

  • Lemon juice 2 teaspoons

Method

Step 1

Heat 2 tbsps oil in a non-stick pan. Roughly chop fenugreek leaves.

Step 2

Add cardamoms, cinnamon, peppercorns, cloves, cumin seeds and onion to the pan and sauté for ½ minute. Add fenugreek leaves, mix and cook for 2-3 minutes.

Step 3

Put pressed rice in a bowl, add sufficient water and soak for 5-10 minutes.

Step 4

Halve green chillies and add to the pan along with ginger and corn kernels and mix. Cook for 2 minutes.

Step 5

Add yogurt, salt and 1 tsp garam masala powder, mix well, cover and cook for 2-3 minutes.

Step 6

Strain pressed rice and add to the pan, spreading all over. Drizzle remaining oil on top and sprinkle remaining garam masala powder. Add mint leaves, lemon juice and salt, cover and cook on low heat for 8-10 minutes.

Step 7

Transfer into a serving plate and serve hot.