Methi Pulao

Ingredients

• • Basmati rice - 1 cup
• • Garlic - 7 flakes
• • Onions - 3
• • Rasam powder - ¾ teaspoon
• • Green chillies - 3
• • Fenugreek leaves - 3 bunches
• • Peas (cooked) - ¼ cup
• • Lemon - 1
• • Salt - as required
• • Cinnamon - 1 inch piece
• • Cloves - 3
• • Marati moggus - 2
• • Ghee/Oil - 3 tablespoons

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Ingredients For Making Spicy Powder

• • Red gram dal/Thuars - 1 cup
• • Curry leaves - ½ cup
• • Red chillies - 1 cup
• • Coriander seeds - 2 cups
• • Cumin seeds - ½ cup
• • Black pepper - 1 tablespoon
• • Mustard seeds - 1 tablespoon
• • Fenugreek - 1 tablespoon

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Method

• 1. Soak rice for 10 minutes.
• 2. Cut onions into 1 inch pieces.
• 3. Peel garlic.
• 4. Cut fenugreek from its stalks. (Do not chop the leaves. Then it becomes bitter) wash well.
• 5. Heat oil in pressure pan and fry masala spices and then garlic.
• 6. Add onions and fry till crisp.
• 7. Continue frying with fenugreek leaves till moisture is absorbed.
• 8. Add cooked peas and rice.
• 9. Fry for few more minutes.
• 10. Pour two cups of boiling water with salt and Spicy powder.
• 11. Close lid, reduce flame and pressure cook for 10 minutes.
• 12. Squeeze lemon juice after removing from fire.
• 13. Serve hot with raita.