I love fresh methi and am always looking for new ways to make it. This recipe for Methi Corn Biryani is an adaptation of Methi Chaman Biryani from Sanjeev Kapoor’s Vegetarian Rice, Biryani, and Pulao.
What I liked about this recipe is that it combines the bitterness of the methi (fenugreek leaves) with the sweetness of the corn. Then there is the spiciness of the garam masala and chilli powder and finally there is the subtle flavour and aroma of the saffron!
If you love methi as much as I do you may also enjoy these methi-based recipes: Steamed Methi Muthiya, Deep-fried Methi Muthiya, Methi Thepla, Methi Pithla, Methi Patholi, Creamy Methi Paneer, Methi Matar Malai, and Kela Methi nu Shaak (Kela Methi ki Sabzi).
How to Make Methi Corn Biryani
- Basmati Rice – 2 Cups
- Fresh Methi/Fenugreek Leaves – 2 Packed Cups
- Fresh Corn Kernels – 1 Cup
- Onion – 1 Large
- Fresh Dahi/Curd – 1/2 Cup
- Ginger-Garlic Paste – 1 tsp
- Garam Masala – 2 tsp
- Red Chilli Powder – 1 tsp
- Coriander Powder – 2 tbsp
- Cumin Powder – 1 tbsp
- Turmeric Powder – 1/2 tsp
- Milk – 1/3 Cup
- Ghee – 2 tbsp
- Oil – 1 tsp
- Saffron Strands – A Generous Pinch
- Salt to Taste
Method to Make Methi Corn Biryani
- Finely slice the onions.
- Wash and chop the methi.
- Soak the saffron strands in warm milk. Set aside.
- Beat the yogurt/dahi till it is smooth.
- Wash and drain the rice. Set aside in a colander for 10 minutes.
Making the Methi Corn Biryani
- In a heavy-bottomed vessel, heat the ghee.
- Over medium heat, fry the onions in ghee till light brown.
- Add the ginger-garlic paste and fry for a minute.
- Add the methi leaves and fry for 3 to 5 minutes till the methi leaves shrink.
- Add the corn and mix well.
- Turn the heat down to low.
- Add the beaten yogurt and mix well.
- Add the garam masala, salt, red chilli powder, cumin powder, and coriander powder.
- Mix well and cook for 1-2 minutes.
- Add the washed rice and mix well.
- Mix well.
- Add 3 cups water and mix well.
- Cook covered till the rice is just done.
- Add the saffron and milk.
- Over low to medium heat, cook covered till the milk is absorbed.
- Serve the Methi Corn Biryani hot with Cucumber Raita and roasted papad.
- The original recipe calls for “dum”, but I use a large handi or kadai with a well-fitting lid.