Wednesday, 4 July 2012

METHI PULAV



METHI PULAV


WHAT YOU NEED:


Pulav rice  2 cups, washed, soaked for 15 minutes and drained
Water 4 cups
Ghee 1 tbsp


Carrot, chopped finely  1
Beans, chopped finely  1
Onion, chopped finely  1 big
Garlic, chopped finely  3 cloves
Ginger, chopped finely  1' piece
Cumin seeds/ Jeera  1 tsp
Green chillies, chopped  3-4
Pepper corns,  8-9
Cinnamon stick  1" piece
Cloves  3
Cardamom  3
Methi / Fenugreek leaves, chopped  1 cup 
Salt to taste
Oil  2-3 tbsp
METHI PULAV WITH TOMATO SALAD


HOW TO MAKE:


Heat oil in kadahi, splutter jeera.
Reduce the heat then add cinnamon, cloves, cardamom, pepper and stir for few seconds.
Then add green chillies, ginger and garlic, stir.
Add onions and fry till it is transparent. Then add methi leaves, chopped carrot and beans, stir.
Add rice and saute for few more minutes.
Now add water and increase the flame. When it is boiling add ghee and salt. Reduce the heat to minimum. Cover it with the lid.  Stir 2-3 times in between. 




Serve Pulav with Tomato+Onion salad







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