Vendhaya keeri pulav or methi pulav
Ingredients:
Fenugreek leaves - 1 bunch
Coriander leaves - 1/2 bunch ( chopped)
Mint leaves - 1/2 bunch (chopped)
Basmati rice - 2 cups
Water - 4 cups
Onion - 1/2 (chopped)
Ginger - 1/2 inch (grated)
Garlic - 1 clove (grated)
Tomato - 1 (medium- chopped)
Red chilli powder - 1/2 teaspoon
Clove - 3
Cinnamon - 2
Cardamom - 3
Fennel seeds - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Salt to taste
Oil
Fenugreek leaves - 1 bunch
Coriander leaves - 1/2 bunch ( chopped)
Mint leaves - 1/2 bunch (chopped)
Basmati rice - 2 cups
Water - 4 cups
Onion - 1/2 (chopped)
Ginger - 1/2 inch (grated)
Garlic - 1 clove (grated)
Tomato - 1 (medium- chopped)
Red chilli powder - 1/2 teaspoon
Clove - 3
Cinnamon - 2
Cardamom - 3
Fennel seeds - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Salt to taste
Oil
Method:
Heat oil in thick bottomed vessel.
To the oil add fennel seeds, clove, cinnamon, cardamom and stir for a few minutes.
Add the onion, grated ginger, garlic and fry.
Add fenugreek leaves, coriander leaves, mint leaves and fry for 2 to 4 minutes.
Add the chopped tomato and fry.
Then add the red chilli powder and mix.
Add the rice and mix.
Add salt, garam masala and mix.
Add 4 cups of water and pressure cook till one whistle.
Heat oil in thick bottomed vessel.
To the oil add fennel seeds, clove, cinnamon, cardamom and stir for a few minutes.
Add the onion, grated ginger, garlic and fry.
Add fenugreek leaves, coriander leaves, mint leaves and fry for 2 to 4 minutes.
Add the chopped tomato and fry.
Then add the red chilli powder and mix.
Add the rice and mix.
Add salt, garam masala and mix.
Add 4 cups of water and pressure cook till one whistle.
Mix gently before serving.
p.s. Depending on basmati rice quality - water quantity and pressure cooking time may vary.
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