Methi Chaman Briyani (Paneer Methi Briyani)

Another interesting recipe from the masterchef Venkatesh Bhat from his briyani special episode (Watch the full episode here) which I tried for a sunday lunch. I have always been a big fan of him and I still have plenty of recipes from his collections yet to be tried. Never knew Briyanis can be made in so many different variations with different ingredients and flavours. He comes out with varied briyani varieties, that too vegetarian :):)

This is one such vegetarian briyani recipe, that uses juicy paneer(cottage cheese) and Methi. This aroma of Methi is the punch for this recipe. Hence, I do not add coriander or pudhina to this briyani as it might overshadow the significant aroma of Methi leaves.

This is my favourite combo and making this into briyani was really exciting. Let's quickly check out the recipe for this mild, aromatic and flavourful chunky Briyanis.

Ingredients

1. Fresh fenugreek leaves (methi) - 1/2 small bunch
2. Paneer (cottage cheese) - 200 gms (cut into cubes)
3. Basmati Briyani Rice - 1.5 cups
4. Saffron (kesar) - 6-7 strands
5. Milk - 1/2 cup
6. Ghee - 3 tablespoons
7. Onions - 3 large (Thinly sliced)
8. Green chillies - 2 slit
9. Fried onions - 1/2 cup
10. Ginger garlic paste - 1 tbsp
11. Salt - 1.5 tsp

Masala Ingredients

1. Green cardamoms - 2
2. Black cardamom - 1
3. Cloves - 3-4
4. Cinnamon -1 inch stick
5. Bay Leaf - 1
6. Black peppercorns - 5-6

For Marination

1. Thick Yogurt - 1 Cup
2. Turmeric powder - 1 tsp
3. Ginger Garlic Paste - 2 tbsp
4. Coriander powder - 2 tbsp
5. Roasted Cumin powder - 1 tbsp
6. Red chilli powder - 1 tsp
7. Garam masala powder - 2 tsp
8. Needed Salt

Method

Marinating the Paneer

1. Marinate the paneer cubes with ingredients listed under "Marination". Let the paneer cubes remain soaked in the marinated yogurt mixture for half hour. This helps all the flavours to be absorbed inside the paneer and also helps it become soft.

Paneer cubes marinated in yogurt and spices

Cooking the Basmati Rice

2. Wash the Basmati Rice 2 times well for the excess starch to get rinsed off. Boil the basmati rice with a tbsp of ghee ,enough water and 1.5 tsp of salt till it is cooked about 90 percent. Drain the rice and keep it aside for dum cooking with the gravy. You can feel it by breaking the rice. 

90 percent Cooked Basmati Rice

Preparing Methi Paneer Gravy

3. Discard the roots of the methi leaves. Chop the leaves and tender stem part finely. Wash them thoroughly to get rid of mud and the bitter taste.

4. Heat a heavy bottomed pan, add ghee and all ingredients under "Masala". Add Onions,green chili and ginger garlic paste. Saute well until the onions are cooked and become translucent.

5. Add the marinated paneer, methi leaves and fried onions and mix well. Add needed amount of salt after checking. Cook the mixture on low flame for about 10 mins.

Preparing the Methi paneer gravy

Layering of Briyani

1. Soak strands of saffron in 1/2 cup of warm milk overnight or for about half hour.

Saffron soaked milk

2. Take a big heavy bottomed pan/cooker for dum cooking.

3. Layer the Methi Paneer gravy first. Add the remaining rice on top of the gravy as second 
layer.

Layering of Paneer Methi Masala

4. Sprinkle the saffron + milk all over the rice as shown in the picture.

Layering of rice topped with Saffron milk

Dum cooking

5. Place a Dosa Tawa on flame. Transfer the dum cooking handi/pressure cooker pan to dosa tawa and cover the pan tightly so that no heat escapes.( as shown below)

6. Cook for about 15 mins on low flame with the pan fully sealed.

7. Methi Chaman Briyani is all ready and piping hot to be served along with any raita of your choice :)

Sprouted Green Moong and Vegetable salad

A healthy, protein rich nutritious salad that has all the flavours balanced perfectly. This can make a great evening snack or a satisfying breakfast. My mother often makes this and pack it for my lunch. Just love the way she prepares this. 

This also has goodness of all raw vegetables thereby increasing the fiber content. A delectable tasty salad that is absolutely sin free and satiates your hunger instantly keeping you full for long time. I have described in details about how to sprout green gram here. This is an ideal salad for weight loss and people who are trying to build muscles.

Serves:4 small bowls

Ingredients

1. Sprouted green gram-2 cups
2. Onions - 1 medium sized
3. Banglore Tomatoes - 1 big/medium sized
4. Carrot- 1 small/medium sized
5. Capsicum - 1/4 cup (chopped)
6. Cucumber - 1/2 cup (chopped)
7. Baby corn - 4 (sliced round round)
8. Green Chili - 1 finely chopped (optional)
9. Pomegranate pearls - 3 tbsp
10. Red chili powder-1/4 tsp
11. Chat Masala Powder - 1 tsp
12. Cumin powder - 3/4 tsp
13. Lemon Juice - 1 tsp
14. Salt as needed
15. Black salt as needed
16. Coriander for garnishing

                                 

Method

1. Mix all the ingredients mentioned under ingredient list in a mixing bowl,

2. Garnish with some fresh coriander leaves and serve fresh.

How to sprout green gram

I used to buy sprouts every time from market until I realized that this can be made at home very easily. The sprouting process increases nutrient levels, making sprouts richer in protein, folate, magnesium, phosphorus, manganese and vitamins C and K than unsprouted plants. These sprouted green gram can be stored for a week in freeze/ fridge and can be used for salads, dosa and various dishes.

Method

1. Was and soak the raw green gram in water for about 12 hours.

2. Drain the green gram completely. Store them in a hotpack with lid closed for another 12 hours.Alternatively, you can cover and tie the green gram in a muslin cloth and leave them overnight.

3. After 12 hours, you can find the sprouts germinated. :)

 

Momo Chutney

Momos are nothing without their pair- those drooling spicy Momo Chutney. When these momos are dipped in spicy hot momo chutney, the taste is sure to sizzle your tongue with exotic taste. Let's look into the preparation of momo chutney.

Serves:3

Ingredients

To Grind

1. Tomatoes - 3 big chopped
2. Dry Red Chilies - 6
3. Garlic - 5 cloves
4. Soy Sauce - 1 tsp
5. Water as needed for grinding

For Sauteing

1. Sesame oil - 3 tbsp
2. Sugar - 1 tsp
3. Salt to taste

                           

Method

1. Grind all ingredients listed under "To Grind" in a mixer with required water to a paste.

2. Heat a thick bottomed pan, add sesame oil and the ground mixture to the pan. Saute the chutney on a low flame for about 7 mins for the raw flavour of garlic and tomato to go off.

3. Add salt and sugar and mix well. The oil separates from chutney after 7 mins of cooking. This is the right time to switch off the flame. Transfer the chutney to a mini bowl.

4. Serve the piping hot Momos with this spicy hot chutney.