Wednesday, December 22, 2010

Methi Pulao

  • 5tsp Oil
  • 1 cup Onion chopped
  • 1tsp Mustard
  • 2 Cloves
  • 1" piece Cinnamon
  • 2 whole Cardamon
  • 1 cup Dry /fresh Methi leaves
  • 1tsp Red chilli powder
  • 1tsp Dhania powder
  • 1tsp Garam masala
  • 1/4tsp Turmeric
  • 4 Curry leaf
  • 1 cup Tomato chopped
  • 1 cup Basmati rice
  • 1 1/2 cup Water
  • 1tsp Ghee
  • Salt to taste

  1. Heat a pressure cooker. Add oil, cloves, cinnamon, cardamon and mustard seeds.
  2. When the seeds splutter add onions, fry until light brown.
  3. Add the chopped methi leaves and fry well in oil.
  4. Now add chili powder, dhania powder, garam masala powder and turmeric. Saute them well.
  5. Add tomatoes and curry leaves. Fry until tomatoes are soft.
  6. Now add the washed basmati rice and saute it.
  7. Add water, ghee and salt.
  8. Stir them and close the lid. Cook exactly for 2 whistles and remove from stove and keep aside.
  9. Leave untouched until the pressure released.
  10. Remove the lid and mix with fork, so the rice grain do not break.
  11. Serve with  raita.

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