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Methi Pulao
By : Rehana KhambatyCategory : Khichdis, Rice, Onion, Palak and methi, Diet for anaemia
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- To remove the bitter taste of the methi leaves soak them in salt water for 5-10 mins.
- After some time, squeeze out the water from the methi leaves. Set aside.
- Heat ghee. Add cumin seeds.
- As they splutter add the onions.
- Stir, add the crushed garlic. Saute for half a min.
- Add green chillies, methi leaves, kasoori methi and saute until the mixture is dry.
- 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.
Ingredients:
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
ghee
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
ghee
RECIPES BY REHANA KHAMBATY
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