Рецепт Vendhaya Keerai Biryani

by Praveen Kumar

Vendhaya Keerai Biryani Recipe By Praveen Kumar | Published January 5, 2017 | Biryani | No Comment Email to Friend Print Recipe Facebook Twitter Google+ Pinterest A flavourful, delicious and simple biryani with methi leaves. Ideal for lunch or dinner and best served with a raita of choice. Ingredients: Basmati Rice – 1 cup Vendhaya Keerai (Methi Leaves) – 1 bunch Onions – 2, medium, finely chopped Tomatoes – 2, finely chopped Coconut Milk – 1/2 cup Turmeric Powder – 1/8 tsp Salt as per tasteTo Grind: Ginger – 1/2 inch piece Garlic – 2 cloves Cumin Seeds – 1/4 tsp Dry Red Chillies – 2 to 3 Coriander Seeds – 1/2 tsp Garam Masala Powder – 1/4 tspFor Tempering: Cinnamon – a small piece Ghee – 2 tblspMethod: 1. Wash and soak the rice for 20 to 30 minutes. 2. Pressure cook till 3/4ths and keep aside. 3. Wash, clean and finely chop the leaves of vendhaya keerai. 4. Grind all the ingredients given for grinding to a smooth paste. 5. Heat ghee in a pan over medium flame. 6. Add the cinnamon and fry for 20 seconds. 7. Add the onions and saute for a minute. 8. Add the chopped leaves, a pinch of salt, turmeric powder and stir well. 9. Cook for a minute. 10. Add the tomatoes and ground paste. 11. Simmer until the raw smell disappears. 12. Add the coconut milk and enough salt. 13. Add the cooked rice and mix well. 14. Cover with a lid and cook until the rice is done, about 10 minutes. 15. Serve with raita of choice.image viaVendhaya Keerai Biryani in Tamil Subscribe To Our NewsletterSign up to receive the latest recipes, kitchen tips as well as receive other site updates! First NameLast NameEmail Subscribe