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Methi Pulao
Method
- Put the washed methi leaves in a large, microwave-safe bowl.
- Cover and microwave at 100% power for 8 minutes.
- Heat the ghee in a large flat- bottomed, microwave-safe dish and microwave at 100% power for 3 minutes.
- Add the whole spices. Cook at the same power level for 1 minute. Add the onions and ginger-garlic.
- Cook another 4 minutes. Add the tomato, chillies, powdered spices and chopped methi.
- Cook at the same power level for 3 minutes. The ghee should just start to separate.
- Add rice, salt, measured water and mix well.
- Cook uncovered at 100% power for 15 minutes, then cover and complete cooking at 60% power for 5 minutes.
- Stand 5 minutes before serving.
Ingredients:
2 cups - rice, picked, washed and soaked
1 - small bunch methi (chopped)
1 - stick cinnamon
2 - tomatoes finely chopped
1 - black cardamom (pounded)
4 - green cardamoms (pounded)
2 - large onions (sliced)
1/2 tsp - ginger-garlic paste
2 - green chillies to taste sliced or chopped
1 � tsp - red chillie powder
2 tsp - coriander powder
� tsp - turmeric powder
4 cups - water
2 tbsp - ghee
4 - cloves
salt to taste
2 cups - rice, picked, washed and soaked
1 - small bunch methi (chopped)
1 - stick cinnamon
2 - tomatoes finely chopped
1 - black cardamom (pounded)
4 - green cardamoms (pounded)
2 - large onions (sliced)
1/2 tsp - ginger-garlic paste
2 - green chillies to taste sliced or chopped
1 � tsp - red chillie powder
2 tsp - coriander powder
� tsp - turmeric powder
4 cups - water
2 tbsp - ghee
4 - cloves
salt to taste
RECIPES BY ANITA RAHEJA
