METHI PULAO (FENUGREEK LEAVES) PULAO

INGREDIENTS:

Rice
Methi Leaves
Tomatoes
Red Chillie Powder
Dhania Powder (Coriander seeds powder)
Garam Masala Powder
Aamchur Powder (Dry Mango Powder)
Jeera (Cumin Seeds)
Salt to taste
Curry Leaves
Oil
Water
Few Cashewnuts for garnishing

METHOD:

• Soak Rice in a bowl for 5 mins
• Wash Methi Leaves 3 to 4 times in water and chop finely
• Chop Tomatoes finely and keep aside
• Take a Cooker and pour Oil into it.
• Add Jeera (Cumin Seeds) and Put Soaked Rice and mix well
• Add Curry Leaves and mix well
• Add Chopped Methi Leaves and mix till the raw smell of methi leaves goes away ie for 2 to 3 mins mix
• Then add Chopped tomatoes and mix the rice well
• Add Red Chillie Powder, Dhania Powder, Garam Masala Powder and Aamchur Powder and mix well
• Now add Salt as per your tatste and mix well.
• The Proporion of water is 1:2. If Rice taken is one Cup then add 2 cups of water to it
• Finally add water to rice and close the cooker lid and let 2 whistles come and simmer it for 3 to 4 mins till all the ingredients cooks well
• Fry few Cashewnuts in a butter and keep ready aside for garnishing

Garnish it with Fried Cashewnuts or Pudina Leaves or Coriander Leaves
Serve hot with Curds or any Vegetable.



                                                        METHI PULAO