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Methi Pulao

Servings - 2 - 3

INGREDIENTS
Rice - 250 grams
Water - 1 litre
Oil - 2 tablespoons
Caraway seeds - 1 teaspoon
Bay leaf - 1
Cloves - 5 pods
Cinnamon stick - 1
Green cardamom - 4 pods
Star anise - 1
Mace - 1
Black peppercorns - 5
Onions - 120 grams
Green chili - 2
Ginger garlic paste - 1 teaspoon
Fenugreek leaves - 70 grams
Turmeric - 1/4 teaspoon
Red chili - 1/2 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Water - 400 milliliters
Salt - 1 teaspoon
Boiled green peas - 50 grams
Carrots - 50 grams
PREPARATION
1. In a bowl, add 250 grams rice, 1 litre water and soak for 10 minutes.
2. Wash and drain the rice properly.
3. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon caraway seeds, 1 bay leaf, 5 pods cloves, 1 cinnamon stick, 4 pods green cardamom, 1 star anise, 1 mace, 5 black peppercorns and stir for 1 - 2 minutes.
4. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.
5. Add 2 green chili, 1 teaspoon ginger garlic paste and mix it well.
6. Now, add 70 grams fenugreek leaves and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Add 1/4 teaspoon turmeric, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
9. Then, add the soaked rice and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Now, add 400 milliliters water and mix it well.
12. Bring it to a boil.
13. Add 1 teaspoon salt, 50 grams boiled green peas, 50 grams carrots and mix it well.
14. Cover it with lid and cook for about 20 - 25 minutes on low heat.
15. Open the lid and give it a nice stir.
16. Serve hot.

Sprouts Pulao

Servings - 2 - 3

INGREDIENTS
Whole mung beans - 150 grams
Water - 200 milliliters
Brown cowpeas - 150 grams
Water - 300 milliliters
Rice - 300 grams
Water - 500 milliliters
Oil - 30 milliliters
Cloves - 2 pods
Green cardamom - 2 pods
Cinnamon stick - 1
Black peppercorns - 1/4 teaspoon
Bay leaf - 1
Cumin - 1 teaspoon
Ginger garlic green chili paste - 1 tablespoon
Onions - 150 grams
Turmeric - 1/4 teaspoon
Water - 850 milliliters
Salt - 1 teaspoon
Coriander - 2 tablespoons

PREPARATION
1. In a bowl, add 150 grams whole mung beans, 200 milliliters water and soak for overnight.
2. In a another bowl, add 150 grams brown cowpeas, 300 milliliter water and soak for overnight.
3. Add the soaked whole mung beans in a wet cloth and keep it for 1 - 2 days.
4. Add the soaked soaked brown cowpeas in a wet cloth and keep it for 1 - 2 days.
5. In a bowl, add the whole mung beans sprouts, brown cowpeas sprouts and mix it well.
6. Keep aside.
7. Take a bowl, place a stainer over it.
8. Add 300 grams rice and wash it with water.
9. Transfer this into a bowl, add 500 milliliters water and soak for 15 - 20 minutes.
10. Heat 30 milliliters oil in a heavy skillet, add 2 pods cloves, 2 pods green cardamom, 1 cinnamon stick, 1/4 teaspoon black peppercorns, 1 bay leaf, 1 teaspoon cumin and stir well.
11. Add 1 tablespoon ginger garlic green chili paste and mix it well.
12. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
13. Now, add the prepared sprouts in it and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Add 1/4 teaspoon turmeric and stir well.
16. Then, add the soaked rice and mix it well.
17. Add 850 milliliters water, 1 teaspoon salt and mix it well.
18. Cover it with lid and cook for about 15 minutes on medium heat.
19. Open the lid and add 2 tablespoons coriander and mix it well.
20. Again cover it with lid and cook for about 5 - 7 minutes on medium heat.
21. Open the lid and remove it from heat.
22. Serve hot with curd or raita.