Thứ Hai, 20 tháng 12, 2010

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.
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