Methi - Paneer Biryani

Apparently fresh green Methi (fenugreek) leaves and I have a special relationship. Whenever I see a good fresh bunch at any grocery store, I always always buy. I buy as much as I can cook over the next several days without any of it going to waste. A couple of days ago I got two big 'ol bunches from our local Indian grocery store and have made a few things with it since. Here's the first and my favorite. 
The Biryani probably needs little introduction. What especially charms me is its versatility in the different variations you can make it in. This version with methi leaves gives the already exotic dish that extra flavor that combined with the slight sweetness of paneer and the texture of each individual grain of rice just gives a burst of flavors in your mouth.

Ingredients:

Basmati rice ........................ 1 1/2 cup (soaked for 1/2 an hour and drained)

Onion ................................ 1 big thinly sliced
Paneer cubes ....................... 2 cup
Ginger-garlic paste ................ 1 tbsp
Cashews ............................ 2 tbsp
Salt .................................. to taste (for rice)
Green chilli ........................ 1 -2 slit
Methi leaves ....................... 1 bunch washed finely chopped

Tomato ............................. 1 medium chopped

Fried onion ......................... 1 cup

Ginger garlic paste ................ 1 tbsp

Yogurt ............................... 2 tbsp well beaten

Biryani Masala ................................ 2-3 tsp

Red chilli powder ................. 1 tsp or to taste

Garam masala ...................... 1 tsp

Cumin seeds ........................ 1/2 tsp

Oil ................................... 1 tbsp

Ghee ................................ 2 tbsp

Turmeric powder .................. 1/2 tsp

Salt .................................. to taste

Asafoetida .......................... 2 pinches

Whole Garam Masala .............. Green cardamom (2), Whole black pepper (4), Cloves (2), Cinnamon (1")

Cashew ............................... 1 tbsp

Saffron ................................ 1/4 tsp mixed in 2 tbsp of milk

Method:

1. Bring 5 cups of water in a large pot to a rolling boil. Add the rice and cook for about 7 - 8 minutes, till they are about 80% done. Drain immediately and keep aside.

2. In a non-stick pan, heat oil and 1 tbsp ghee on medium heat. Add in asafoetida, cumin seeds, black pepper, green cardamom, cinnamon and stir for 1 - 2 minutes, till they all get lightly colored.

3. Add the onions, turmeric and salt. Stir and cook till the onion soften a little bit, about 5 minutes. Add the tomato and ginger-garlic paste. Cook for 2 -3 minutes.

4. Add the red chilli and biryani masala along with the paneer cubes and fry well.
Mix gently till the paneer is well covered with spices. Cook for 3-4 minutes, be careful not to break the paneer stirring in between. Add the tomatoes and cook till oil starts to separate. Add the garam masala.

5. Add the methi leaves along with salt. Cook for another 5 minutes. Add the yogurt and stir continuously taking care not the break the paneer. Switch off the heat and add 1/2 cup of fried onions.

6. In a deep pot with a fitting lid, place half of the paneer mixture at the bottom. Spread evenly. Place an even layer of rice over it. Sprinkle some nuts and fried onion. Repeat the same process with another layer of the paneer mixture, rice, nuts and fried onions.

7. Pour the saffron and milk mix over the biryani. Cover the pot with the fitting lid and place on low heat for 20 - 25 minutes.

8. Remove from heat. Serve with any raita of your choice. ENJOY!

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