Methi pulao recipe
Sourced from: Navjot's recipe collection
-2cups basmati rice, washed properly and drained. Soak in water for 5 to 10 mins, then cook and keep aside.
- 1.5 table spoon ghee
-4 to 5 small elaichi
-1 moti elaichi
- 1teaspoon sabat jeer
-2 sticks of cinnamon
-1 to 2 bay leaf
- 1 teaspoon Saunf, coarsely ground in mortar pestal
- 1/2 jaiphal, coarsely ground as above
- 1/2 teaspoon sugar
-2 onions finely sliced
- 1tsp ginger paste
-1tsp garlic paste
-3 to 4 green chillies paste
-1 cup fresh methi leaves
-1/2 table spoon fresh coriander leaves, chopped finely
- 1 cup fresh green peas
-add salt to taste
1. Soak the picked methi leaves in 1/4 cup water with a pinch of salt and sugar. Leave for 15 mins. Then strain our the leaves and squeeze the remaining water out of the leaves. This removes the bitterness of the leaves. Chop and keep aside.
2. Heat ghee in a vessel. Add jeera, bay leaf,clove (4-5) , sabat kali mirch (4-5), cardamom both small and big, jaiphal ,sugar and Saunf. Stir for a minute.
3. Add in the sliced onions, ginger garlic and green chillies paste. Saute till the onions are translucent and soft. Add peas with a little water and salt to taste.
4. Once the water dries add methi and coriander leaves. And saute for 4 minutes.
5. Add the cooked rice and squeeze half a lemon on it. Toss it and mix well. Adjust any seasoning needed like salt.
6. Take off heat and serve with raita
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