Methi Brown Poha Biryani

Ingredients 

• 1 bunch of fresh fenugreek leaves
• 3/4 cup brown pressed rice
• 1 cup brown pressed rice (poha)
• 3 tablespoons oil
• 3 green cardamoms
• 1 inch cinnamon
• 8-9 black peppercorns
• 6-7 cloves
• 1 medium onion
• 2 green chillies
• 1/2 inches ginger, finely chopped
• 1/2 cup corn kernels, boiled
• 1/4 cup yogurt
• Salt to taste
• 2 tablespoons garam masala powder
• 2 teaspoons lemon juice

Method

1. Heat 2 tbsps oil in a non-stick pan. Roughly chop fenugreek leaves.
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.
3. Put pressed rice in a bowl, add sufficient water and soak for 5-10 minutes.
4. Halve green chillies and add to the pan along with ginger and corn kernels and mix. Cook for 2 minutes.
5. Add yogurt, salt and 1 tsp garam masala powder, mix well, cover and cook for 2-3 minutes.
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.
7. Transfer into a serving plate and serve hot.

Nutrition Info