Methi Pulao
Basmati Rice / any rice of your choice – 2 Cups soaked for 1 hour, Methi Leaves or Fenugreek Leaves – 2 Cups pealed and cleaned ( do not chop methi) Coriander Leaves – 1/4 Cup
Ginger + Garlic Paste – 1 tsp
Onion – 2 thin sliced
Fresh Green Peas – 1 Cup
Vegetables- optional (beans carrot peas & cauliflower 1/2 cup each)
Oil – 3 Tbsp
Ghee – 2 Tbsp
Salt to taste
Lemon Juice – 1 tsp
Cashew nuts – 10-15
Raisin 10-15
Rasam powder 2-3 spoons to taste( I use Sakthi masala or aachi masala rasam powder)
Turmeric Powder – 1/2 tsp
Water - 2 cups
In a rice cooker or pressure cooker heat ghee, add cumin seeds and other dry spices.saute them on medium flame till they turn aromatic.To this add cashews raisin and sliced onions & saute till they turn golden brown. Now add chopped tomatoes and saute till they turn out is like a paste .
To this add green peas and vegetables optional ( beans carrot peas & cauliflower ) and saute for 5 min. Now add rasam powder, soaked basmati rice and methi leaves then add 2 cups of water, add salt to taste , lemon juice & mix well and pressure cook for 2-3 whistles on medium flame. If it is a rice cooker it would switch off keep warm state once done . Serve with raita of curd.

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