• Methi Pulao

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INGREDIENTS


Methi Pulao

 

Servings - 2 - 3

 

INGREDIENTS

Rice - 250 grams

Water - 1 litre

Oil - 2 tablespoons

Caraway seeds - 1 teaspoon

Bay leaf - 1

Cloves - 5 pods

Cinnamon stick - 1

Green cardamom - 4 pods

Star anise - 1

Mace - 1

Black peppercorns - 5

Onions - 120 grams

Green chili - 2

Ginger garlic paste - 1 teaspoon

Fenugreek leaves - 70 grams

Turmeric - 1/4 teaspoon

Red chili - 1/2 teaspoon

Coriander powder - 1 teaspoon

Garam masala - 1 teaspoon

Water - 400 milliliters

Salt - 1 teaspoon

Boiled green peas - 50 grams

Carrots - 50 grams

 

PREPARATION

1. In a bowl, add 250 grams rice, 1 litre water and soak for 10 minutes.

2. Wash and drain the rice properly.

3. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon caraway seeds, 1 bay leaf, 5 pods cloves, 1 cinnamon stick, 4 pods green cardamom, 1 star anise, 1 mace, 5 black peppercorns and stir for 1 - 2 minutes.

4. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.

5. Add 2 green chili, 1 teaspoon ginger garlic paste and mix it well.

6. Now, add 70 grams fenugreek leaves and mix it well.

7. Cook for 5 - 7 minutes on medium heat.

8. Add 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.

9. Then, add the soaked rice and mix it well.

10. Cook for 5 - 7 minutes on medium heat.

11. Now, add 400 milliliters water and mix it well.

12. Bring it to a boil.

13. Add 1 teaspoon salt, 50 grams boiled green peas, 50 grams carrots and mix it well.

14. Cover it with lid and cook for about 20 - 25 minutes on low heat.

15. Open the lid and give it a nice stir.

16. Serve hot.