Methi Matar Pulao
Servings - 6
INGREDIENTS
Shahi khana premium basmati rice - 300 grams
Water - 800 milliliters
Coriander - 6 grams
Mint leaves - 4 grams
Green chili - 1
Ghee - 2 tablespoons
Bay leaf - 1
Green cardamon - 3 pods
Cinnamon stick - 1
Cloves - 4 pods
Cumin seeds - 1 teaspoon
Cashews - 2 tablespoons
Onions - 100 grams
Green peas - 100 grams
Fenugreek leaves - 80 grams
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Water - 750 milliliters
Lemon juice - 1 tablespoon
PREPARATION
1. In a bowl, add 300 grams Shahi Khana premium basmati rice and 800 milliliters water. Soak for 30 minutes.
2. Once soaked, drain the rice and keep aside.
3. In a mortar, add 6 grams coriander, 4 grams mint leaves, and 1 green chili. Crush using a pestle to form a coarse paste. Keep aside.
4. Heat 2 tablespoon ghee in a skillet. Add 1 bay leaf, 3 pods green cardamom, 1 cinnamon stick, 4 pods cloves, and 1 teaspoon cumin seeds. Sauté for 30 seconds until aromatic.
5. Add 2 tablespoons cashews and sauté for a few seconds until lightly golden.
6. Add the crushed mixture and 100 grams onions. Cook until the onions turn translucent.
7. Add 100 grams green peas and 80 grams fenugreek leaves. Cook for 1 - 2 minutes.
8. Add 1/4 teaspoon turmeric and 1 teaspoon salt. Mix thoroughly.
9. Add the soaked rice and mix well.
10. Add 750 milliliters water and stir well.
11. Add 1 tablespoon lemon juice and mix well. Cover and cook for 15 - 20 minutes. Remove from heat.
12. Serve hot.