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Methi Pulao
Servings – 2 – 3
INGREDIENTS
Rice – 250 grams
Water – 1 litre
Oil – 2 tablespoons
Caraway seeds – 1 teaspoon
Bay leaf – 1
Cloves – 5 pods
Cinnamon stick – 1
Green cardamom – 4 pods
Star anise – 1
Mace – 1
Black peppercorns – 5
Onions – 120 grams
Green chili – 2
Ginger garlic paste – 1 teaspoon
Fenugreek leaves – 70 grams
Turmeric – 1/4 teaspoon
Red chili – 1/2 teaspoon
Coriander powder – 1 teaspoon
Garam masala – 1 teaspoon
Water – 400 milliliters
Salt – 1 teaspoon
Boiled green peas – 50 grams
Carrots – 50 grams
PREPARATION
1. In a bowl, add 250 grams rice, 1 litre water and soak for 10 minutes.
2. Wash and drain the rice properly.
3. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon caraway seeds, 1 bay leaf, 5 pods cloves, 1 cinnamon stick, 4 pods green cardamom, 1 star anise, 1 mace, 5 black peppercorns and stir for 1 – 2 minutes.
4. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.
5. Add 2 green chili, 1 teaspoon ginger garlic paste and mix it well.
6. Now, add 70 grams fenugreek leaves and mix it well.
7. Cook for 5 – 7 minutes on medium heat.
8. Add 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
9. Then, add the soaked rice and mix it well.
10. Cook for 5 – 7 minutes on medium heat.
11. Now, add 400 milliliters water and mix it well.
12. Bring it to a boil.
13. Add 1 teaspoon salt, 50 grams boiled green peas, 50 grams carrots and mix it well.
14. Cover it with lid and cook for about 20 – 25 minutes on low heat.
15. Open the lid and give it a nice stir.
16. Serve hot.