• Methi Pulao •
(Serves 4 )
1 cup basmati rice
2 cups fenugreek/methi leaves, chopped
2 onions, sliced
½ cup carrot, chopped
½ cup green peas, shelled
2 tablespoons ginger, garlic and
green chillies paste
½ teaspoon cumin seeds/jeera
50 grams of whole garam masala
¼ teaspoon turmeric/haldi powder
½ teaspoon coriander powder
½ teaspoon chilli powder
2 cups water
2 tablespoons oil
- Soak rice for 30 minutes.
Sprinkle some salt on methi leaves to reduce the bitterness and allow to stand for 15 to 20 minutes, then squeeze and keep aside.
- Sauté cumin seeds, and whole garam masala in a pressure cooker then add sliced onions.
Add ginger, garlic and green chilli paste and fry for 2 miniutes. Add methi leaves,
sauté for 3 to 4 minutes on a low flame.
- Add veggies and stir. Add turmeric, red chilli, coriander powder. Add rice, water and salt. Pressure cook on medium flame for 2-3 whistles.
Serve with dal.