Tuesday, March 2, 2010

Methi Pulao

Thanks to my lethargy, my plan of alu-methi and paratha suddenly got changed into one dish meal of methi pulao. :-D

Methi Pulao
Methi Rice
1 cup basmati rice, washed and drained
1 cup fresh fenugreek leaves, roughly chopped
1 medium potato, peeled & diced
salt to taste

2 tsp oil
1/2 tsp cumin seeds
1 brown cardamom
5 black peppercorns
3 cloves

1/2 onion, chopped, approx = 1/4 cup
1 tomato, chopped, approx = 1/4 cup
1 tsp garam masala

1. Heat oil in a heavy bottomed saucepan. Add all the spices. As they sizzle, add onion and ginger-garlic paste. Saute for 5 minutes. Add tomatoes. Saute again for 10 minutes. Sprinkle some water if needed to avoid getting stuck to the bottom of the pan.
2. Add roughly chopped fenugreek leaves. Saute for 1 minute till the leaves are wilted.
3. Add potato. Fry for 1 minute. Add rice. Fry for 1 minute.
4. Add 2 1/4 cups water and salt. Bring to boil.
5. Switch the gas to low. Cover and let it cook till rice is cooked.

Note -
For a fancier version, you can fry the potatoes first before adding it to the pulao.


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