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Methi Pulao
By : Rehana Khambaty
Category : Khichdis, Rice, Onion, Palak and methi, Diet for anaemia
Servings : 4
Time Taken : 15-30 mins
Rating :
  1. To remove the bitter taste of the methi leaves soak them in salt water for 5-10 mins.
  2. After some time, squeeze out the water from the methi leaves. Set aside.
  3. Heat ghee. Add cumin seeds.
  4. As they splutter add the onions.
  5. Stir, add the crushed garlic. Saute for half a min.
  6. Add green chillies, methi leaves, kasoori methi and saute until the mixture is dry.
  7. Add rice, mix well and put on "dum" for 10 mins. by sealing off the covered pan with dough and placing the pan on low heat.
1 bunch - methi leaves (individually removed from the stems & washed thoroughly
1 1/2 cup - basmati rice, boiled (should be partially cooked - 75%)
1 tsp - cumin seeds (jeera)
2 - medium onions, finely chopped
2 to 3 cloves - garlic, crushed
2 to 3 - green chillies, chopped
1 tsp - kasoori methi
salt and red chilli powder to taste
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