Tuesday, October 23, 2012

Methi Pulao

Time 30 min
Basmati rice 1 cup
Fenugreek leaves 2 heaped cups
Onion 1 medium size chopped lengthwise
Tomato 1 medium size (grated)
Garam masala 1/4 tsp
Fennel seeds powder 1 to 2 pinch
Turmeric powder 1/4 tsp
Ginger garlic paste 1 tsp
Bay leaves 2-3
Pepper corns 1 tsp
Cloves 5-6
Green chilies 2 slit from the middle
Cashew nuts 1 tbsp
Ghee 2 tbsp
Water 1.1/2 or 2 cup
Salt to taste

Wash the rice with water. Drain the water keep it aside. Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot add onion and tomato, saute for few min. Then add bay leaves, pepper, cloves, green chilies, ginger garlic paste. Saute for 1-2 minutes. Then add fenugreek leaves, fry for 3-4 min. Then add rice, turmeric powder and saute for about 5-6 min till it becomes dry on medium flame. Then add hot water first then garam masala, fennel seeds powder and salt to the rice, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 7-8 min.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...