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.