Monday, December 21, 2009
Flavorful Methi Pulav
Methi leaves are in season & I'm perpetually trying out different ways of using them while the season lasts, by trying out various recipes. The Blogosphere , is of course , of immense help. This time , Methi leaves added a additional dimension to the regular vegetable pulav.
Lightly spiced with the whole spices & the coconut milk takes the rice to another level.
Rice - 1 cup , wash & soak for 20 mins
Methi leaves - 2 fistful, pinch out leaves from stem , wash & drain
Coconut milk - 1 cup
Water - 3/4 cup
Carrot - 1/2 cup , chopped
Peas - a handful
Onion - 2 medium, sliced
Green chillies - 8 , slit
Salt - to taste
Oil - 3 tbsps
Cardamom - 2
Cloves - 4
Cinnamon - 2''
Marati moggu ( capers ) - 4
Cashews - a few
Lemon juice - 1 tbsp
In the Pressure cooker temper the oil with the whole spices. Drop the cashew and stir till done . Drop in the chillies & stir for a minute till white blisters appear on them.
Saute' the onions lightly, turn in the carrots, peas & methi leaves & stir fry for a few minutes till the leaves wilt.
Drain the rice & add it to the vegetables & stir it for 2 minutes let the rice get coated with oil.
Pour in the the water & coconut milk and bring it to a boil with sufficient salt .
Cook on high flame till 1 whistle, reduce flame and simmer for another 10 minutes.
Open after the pressure is released . Mix the lemon juice.
Serve by itself or with Raitha.
Basmathi rice can be used.
Beans , potatoes, cauliflower are the other vegetables that could be used in the pulav.