METHI PULAV
Ingredients:
- Methi leaves: 1 bunch
- Onion:2 nos(big)
- Garlic: 5-6 flakes
- Tomato: 2 nos (big)
- Sugar: 1/4 tsp
- Coconut milk; 1 1/4 cup
- Salt: 1 tsp(to taste)
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- Chopped Coriender leaves: 1 handful
- CEC powder: 1/4 tsp
- Green chillies: 2-3 nos
- Carrot: 1 no
- Basmati rice: 1 cup
- Water: 3/4 cup
- Oil and ghee: 2 tblsp each
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Instead of water and coconut milk, can use full of coconut milk ( i.e. 2 cups).
Procedure:
- Grind chopped Coriander leaves and green chillies to a smooth paste by adding very little water and keep it aside.
- Heat a kadai. Add oil, ghee and thinly sliced onion.
- Fry till transparent.
- Add finely chopped tomato and stir for few seconds.
- Add cleaned and chopped methi leaves and the grounded Coriander paste.
- Now add rice, CEC powder, coconut milk, water, salt and sugar.
- When one boil comes, close it with a tight lid and keep it for 20-25 minutes on low flame.
- Decorate with grated carrot (raw).
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