March 17, 2011

Methi Pulao


1 cup Basmati rice
1 big bunch of methi leaves
1/2 of a medium to big size onion
1 tomato medium size
3/4 cup frozen peas
3 garlic cloves
small piece of ginger
1 green chilli
1/4 tsp turmeric powder
1/2 tsp sambar or rasam powder
Whole garam masala - 2 cloves, 1 cardamom, 1 inch piece of cinnamon and 1 bay leaf
1-2 tbsp oil
Water 21/2 cups

Soak the basmati rice for about 15 minutes. Wash and drain. Wash the methi leaves and chop it roughly. Chop the onions into fine pieces. Grate the green chillies, ginger and garlic.

Take oil in a pan. Season cumin seeds and all the whole masala. Add the onions, green chilli, ginger and garlic. Saute it for about 2-3 minutes. Add the rice and stir it until the moisture is gone. Add the frozen peas and the methi leaves and keep stirring continuously on medium high for few more minutes. Add water, sambar/rasam powder,salt, turmeric powder and let it come to a boil. Add the tomatoes to the cooking rice. Cover and let it simmer for 15 minutes or until all the water is absorbed. Wait for sometime to fluff up the rice. Serve with raita.


This recipe goes to Cooking with Herbs and Flowers - Fenugreek event started by PJ.

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