Tuesday, January 22, 2013

Methi Pulao/Fenugreek Rice

Basmati Rice - 1 cup
Onion - 1/2 cup chopped
Tomato - 2 small, chopped
Ginger-Garlic paste - 1 tsp
Methi leaves - 1 cup tightly packed(take the leaves alone, discard the stem)
Oil - 1 tbspn
Ghee/Butter - 1 tsp
Salt - according to taste
Water - 2 cups
Coriander powder - 2 tsp
Chili Powder - 1 tsp
Turmeric powder -1/4 tsp
Garam masala - 3/4 tsp

For tempering;
Jeera/cumin seeds -1 tsp
Sombu/fennel seeds -1 tsp(optional)
Bay leaf -1

Wash and drain the rice thoroughly. Let it rest for 30 minutes. 
Heat a tsp of ghee/butter and fry the drained rice for a few minutes. Keep it aside.
Heat oil, add cumin seeds, fennel seeds and bay leaf. When the cumin seeds splutters, add chopped onions and saute till it turns transparent. Add the ginger-garlic paste and saute for a few more seconds. Add all the dry powders and saute for a minute.
Add tomatoes and saute for a few more minutes followed by methi leaves .
Saute well till the leaves wilt. Add salt and 2 cups of boiling water and rice to it .
Pressure cook for 3 whistles.
Or else;
If the rice cooker is used for cooking, transfer everything to a rice cooker and switch on the cooking mode.

Serve hot with raita.

Recipe Courtesy: Padhu's Kitchen

Sending this recipe to Dish in 30 Minutes hosted by Sarawathi Tharagaram

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