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Wednesday, February 8, 2012

Methi Matar pulao

1.Fresh Methi leaves - 1cup(discard stems)
2.Green peas - 2/3 cup
3.Coconut milk - 1cup
4.Basmathi rice - 2cups
5.water - 2  1/4 cups
6.Green cardamom - 3
7.Cloves - 3
8.Black cardamom - 1
9.Cinnamon stick - 1 medium size
10.Ginger garlic paste - 1tbsp
11.Green chillies -4(slit in center)
12.Pepper powder - 1tbsp
13.salt - to taste
14.Ghee - 3tbsp
15.Onion - 1/2 cup(sliced) 
16.Bay leaf - 3

1.Heat ghee in a pan.Add whole garam masala(cardamoms,cinnamon,cloves,bay leaf) and fry in medium flame till it changes color.
2.Add ginger garlic paste and fry till it disappears raw smell.
3.Add sliced onions and fry for a 2mts.Add green chillies and fry for a minute.
4.Add methi leaves and saute  for 3minutes.
5.Add green peas and saute for a minute.Finally add pepper powder,salt and mix well.Add coconut milk,water to the mixture and bring to boil.Once the water starts boiling add rice and cover the lid.Pressure cook in high flame for 2minutes and reduce flame to medium and cook for 4 minutes.Turn off the flame.
6.Once the pressure releases open the lid and mix gently.
7.Transfer this into a bowl and serve hot with mixed vegetable curry.

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