Tomato-Methi Pulav

I have made this pulav before and have posted it here as well. I just made a small variation this time and it tasted good so thought of pos...

I have made this pulav before and have posted it here as well. I just made a small variation this time and it tasted good so thought of posting this version too. Try it and you ll love it.



Ingredients

Basmati rice – 1 cup
Fenugreek/Methi leaves – 1 small bunch – chopped
Tomatoes – 4 medium (red ones) – chopped
Oil – 4 tbsp
Whole Garam masala (cloves -4, cinnamon – 1 inch, green cardamoms – 2, bay leaf- 1, Star anise -1)
Onion – 1 large – cut lengthwise
Ginger garlic paste – 1 tbsp
Turmeric powder – ½ tsp
Red chilli powder – 2 tsp (you can use less)
Coriander powder – 1 tsp
Garam masala powder – ¾ tsp
Sambhar powder – 1 tsp
Coriander leaves – ½ cup
Mint leaves – ¼ cup
Peas – ½ cup
Water – 1 and half cup
Salt


Method

Heat oil in a pressure pan and add whole garam masala. Once they start spluttering, add onion and sauté till they turn golden brown. Add ginger garlic paste and saute. Add methi leaves and fry it well Add chopped tomato and sauté till oil separates.

Add turmeric, red chilli powder, coriander powder, garam masala powder and sambhar powder and give it a mix. Add coriander leaves, mint leaves and peas and saute. Add water and bring it to a boil. Add salt and check for seasoning. Add the soaked rice and mix it gently. Close the lid and pressure cook it up to 3 whistles. Once done, let it stand for 10 mins before opening the lid. Serve hot with raitha or chutney.


My Notes

ü  The quantity of water depends on the type of rice you are using. Since I am using 1 cup of basmati rice, one and half cup of water was enough. 

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