How to make Methi Chaman Biryani - Delicious biryani with methi, paneer, corn blended with spices

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh fenugreek leaves (methi) (ताज़ी मेथी), Paneer (cottage cheese) (पनीर)

Cuisine : Hyderabadi

Course : Rice

Methi Chaman Biryani

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Methi Chaman Biryani Recipe Card

Methi Chaman Biryani

Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Methi Chaman Biryani Recipe

  • Fresh fenugreek leaves (methi) 1/2 small bunch

  • Paneer (cottage cheese) cut into ½ inch cubes 300 grams

  • Basmati rice soaked 1 1/2 cups

  • Sweet corn kernels blanched 1 cup

  • Yogurt 1 1/2 cups

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Ginger paste 2 tablespoons

  • Garlic paste 2 tablespoons

  • Green cardamoms 2

  • Black cardamom 1

  • Cloves 3-4

  • Cinnamon 1 inch sticks

  • Black peppercorns 5-6

  • Saffron (kesar) pinch

  • Milk 1/2 cup

  • Ghee 3 tablespoons

  • Onions sliced 3 large

  • Green chillies chopped 2

  • Coriander powder 2 tablespoons

  • Cumin powder 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 2 teaspoons

  • Fresh coriander leaves chopped 2 tablespoons

  • Ginger cut into thin strips 2 inch pieces

  • Fresh mint leaves 10-12

  • Fried onions 1/2 cup

  • dough made of atta to seal


Step 1

Mix together yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes in a bowl. Add paneer and corn, mix well and marinate for about half an hour in a cool place.

Step 2

Cook rice in four cups of boiling salted water, along with green cardamoms, black cardamom, cloves, cinnamon and peppercorns till almost cooked. Drain and keep the rice warm. Soak saffron in warm milk. Heat two tablespoons of ghee in a thick-bottomed pan.

Step 3

Add onions and green chillies and sauté, stirring continuously, till onions turn a light golden brown. Add the remaining ginger and garlic pastes and mix well. Add methi and cook over high heat for ten minutes, stirring continuously.

Step 4

Add marinated paneer and corn Add coriander powder, cumin powder and red chilli powder and mix thoroughly. Add salt, half the garam masala powder and coriander leaves. Cook for five minutes over medium heat, stirring occasionally.

Step 5

Arrange half the quantity of cooked methi, corn and paneer in a handi and spread half the quantity of cooked rice on top. Sprinkle a little of the remaining garam masala powder, half the ginger strips, half the saffron-flavoured milk and mint leaves.

Step 6

Layer the remaining methi, paneer and corn mixture on top of the rice, followed by the cooked rice. Sprinkle remaining ginger strips, saffron milk, garam masala powder and mint leaves over the top. Melt the remaining ghee and drizzle it over the dish.

Step 7

Cover the handi with a lid and seal the edges with the atta dough. Place the handi on a heated tawa and cook over low heat for fifteen minutes.

Step 8

Serve, garnished with fried onion slices and raita.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.