| Recipe Name: Methi Pulav |
|
| |
| Category: Rice Varieties |
|
|
| Prep Time |
Cook Time |
Serves |
|
|
5 |
|
| |
|
|
| |
Ingredients: |
| Basmathi rice |
|
1 cup |
| Garlic |
|
7 flakes |
| Big onions |
|
3 |
| Rasam powder |
|
¾ tsp |
| Green chillies |
|
2 or 3 |
| Fenugreek leaves |
|
3 or 4 bunches |
| Cooked peas |
|
½ cup |
| Lemon |
|
1 |
| Salt |
|
as required |
| Cinnamon |
|
1 inch piece |
| Cloves |
|
2 or 3 |
| Marati Moggu |
|
2 or 3 |
| Oil |
|
15g |
|
|
| |
Method: |
- 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.
|
| |
|
Tags:
rice, garlic, methi, peas, lemon, Methi Pulav, fry , pressure , minutes , onions , cut , garlic , leaves , masala , pan , rice , fenugreek , oil , water , boiling , cups , salt , rasam , lid ,
close , powder |
| |
|
| |
|
| |
