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Title: Methi Pulao Post by: Rhea Thomas on July 04, 2009, 06:17:02 AM Ingredients:
2 tbsp Oil ¼ cup Peas Salt to taste 2 Bay Leaves 2 Onions, chopped 3 cups Basmati Rice 1 tsp Garam Masala ½ cup Tomato puree ¾ tsp Turmeric powder 10-12 Cauliflower florets 3 cups Fenugreek leaves 3 Green Chillies, chopped ½ cups Desiccated Coconut 3-4 Whole Red Chillies, dried Fried Cashewnuts for garnishing Method: Rub a little salt into the fenugreek leaves and put aside for 1 hour. Wash well and squeeze out all excess water. Pick, wash and soak the rice for 30 minutes. Drain well before using. Grind together, onion, desiccated coconut and green chillies to a paste. Heat oil in a saucepan, add bay leaves and fry for a minute. Add onion paste and fry further until golden in colour. Mix-in turmeric powder, tomato puree, peas, cauliflower florets and methi leaves. Stir fry well for about 15 minutes. Add 6 cups of water, salt alongside rice and bring to a boil. Cover and cook until the rice gets cooked. Remove from flame but leave it covered for another 5 minutes. Add garam masaala. Serve hot, garnished with cashewnuts, accompanied by raita. Tip: Before cooking rice, if you soak it in water with two teaspoons of salt, it will increase its whiteness and prevent the rice from breaking. |