| Recipe Name:
Methi pulav |
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| Category:
Rice Varieties |
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| Prep Time |
Cook Time |
Serves |
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5 |
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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 |
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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.
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