Receta Tomato Methi Pulao
- Raw Rice – 1-1/2 cups
- Tomato – 3
- Onion, big – 1
- Fenugreek leaves (Methi) – 2 cups
- Cumin seeds – 1/4 tsp
- Bay leaf – 1
- Cardamom – 2
- Cloves – 2
- Cinnamon – 1 inch stick
- Green chillies – 2
- Turmeric powder – 1/2 tsp
- Coriander leaves – 1/4 cup
- Salt – to taste
- Oil – 1 tbsp Instructions:
Cut, clean, wash and chop the fenugreek leaves and keep aside. Chop the onion and tomatoes and keep aside. Chop the green chillies very finely. Wash and soak rice in some water for 10 minutes.
Heat a pressure cooker with oil. Add cumin seeds, cardamom, cloves, cinnamon and bay leaf, roast for a minute till the aroma arise. Add green chillies and sauté for 30 seconds. Now add the onion, ginger garlic paste and over medium flame cook for 2 mins till the raw smell disappears and the onions turn pink.
Add red chilli powder, coriander powder, turmeric powder and sauté for 30 seconds. The mixture would have dried up now. Add the tomatoes, fenugreek leaves, coriander leaves, salt and mix well.
Add rice after draining excess water, 3 cups of water and close with the cooker lid. Cook for 2 whistles and when the pressure is off, open and mix gently to separate the rice grains.
Serve hot with any raita. Aromatic, flavorful and healthy one pot is meal is ready to be packed up for lunch box as well. Notes:
Replace basmati rice with the usual rice.
For want of more flavor replace half the oil with desi ghee.
You can avoid the whole spices and instead add 1 tsp of garam masala powder in Step 3 while adding the dry spice powders.
This is off to EP Series: Fenugreek and Green Chillies and to Spotlight: Rice, Pulao N Rotis