Revel in Methi!
Savor this delicately spiced methi pulao!
Ingredients
- 1cup Basmati rice
- 2cups Methi Leavesshopped
- cups ¾mixed vegetables (carrotsmushrooms, beans), chopped
- 1 large onionsliced
- inch ½ginger3 garlic cloves and 3 green chillies, crushed into a paste
- tsp ¼Turmeric Powder
- tsp ½red chili powder
- tsp ½Coriander powder
- 2cups Water
- 3tbsp Oil
- tsp ½salt
- tsp ½cumin seeds
- 1 black cardamom
- 2 green cardamoms
- 1inch cinnamon
- 4 Cloves
Instructions
- Rinse the rice and soak it in water for half an hour.
- Drain and keep aside.
- Heat the oil in a pressure cooker and sauté the onions for a minute
- Add the ginger, garlic chili paste.
- Add the methi leaves and stir on a medium flame for 4 minutes.
- Add the mixed vegetables and stir well.
- Add the turmeric powder, chili powder and coriander powder.
- Stir well.
- Add the soaked rice and stir.
- Then add the water and salt and stir well.
- Cover the rice and pressure cook it on a medium flame.
- Once the pressure cooker whistles three times, switch of the flame and allow the steam to escape.
- Open the cooker, and pour the pulao into a serving bowl.
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