Recipe Name: Methi pulav
|Basmathi rice||1 cup|
|Rasam powder||¾ tsp|
|Green chillies||2 or 3|
|Fenugreek leaves||3 or 4 bunches|
|Cooked peas||½ cup|
|Cinnamon||1 inch piece|
|Cloves||2 or 3|
|Marati Moggu||2 or 3|
- Soak rice for 10 minutes. Cut onions into 1-inch pieces. Peel garlic. Cut fenugreek from its stalks. (Do not chop the leaves. Then it becomes bitter). Wash well.
- Heat oil in a pressure pan and fry masala spices and then garlic. Add onions and fry till crisp. Continue frying with fenugreek leaves till moisture is absorbed.
- Add cooked peas and rice. Fry for few more minutes. Pour 2 cups of boiling water with salt and rasam powder.
- Close lid, reduce flame and pressure cook for 10 minutes. Squeeze lemon juice after removing from fire. Serve hot.
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|Amount Per Serving|
|Calories from Fat 45|
|% Daily Value|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs