This is Sanju’s absolute favorite 🙂 When I say absolute, I mean it. He gets me methi leaves and gives me a smile which speaks for itself- it is one of those ‘Methi Pulao Please’ smile. One of my best mate’s mum shared this amazing recipe. It has become so much like a family recipe now-My parents love it, Sanju loves it, my lil bro loves it, I have had enough of it 🙂 Here is this addictive recipe ever.
- Basmati Rice-1 cup
- Methi leaves-tightly packed-1 cup
- Mint leaves-1/3 cup-tightly packed
- Coriander leaves-1/4 cup-tightly packed
- Green Chili-2/3/more
- Cumin seeds-1 tsp
- Ginger-an inch piece, Garlic-7 pods
- Cinnamon-2 small sticks, Clove-3
- Cardamom pods, Bay leaf-1 each
- Cashews-10-broken into bits
- Ground Turmeric -1 tsp,Ground Chili Powder-1 tsp
- Onion-1 large-finely chopped
- Tomato-2-medium-finely chopped
- Salt-to taste
- Coconut Oil-1 Tbsp
- Coconut shavings-1 Tbsp
- Coconut Milk-3/4 cup
- Water-3/4 cup
- Wash Basmati rice, drain water, let it sit.
- In a pressure cooker, add coconut oil, cloves, cinnamon-let it roast, remove and add to a mini-blender and blend with garlic, ginger, mint leaves, coriander leaves, green chili, coconut shavings into a paste.
- Now back in the cooker, add cardamom pods, bay leaf, cashews and wait until they are brown, add a tsp of cumin seeds, when it turns brown, you add onions, fry until translucent.
- Add methi leaves-(They are tiny themselves-I dont chop them-It’s your call here. )
- Fry until they wilt and add tomatoes in followed by the mint leaves paste, turmeric, chili powder and salt.
- Fry until tomatoes are about to go mushy.
- Add basmati rice and fry for couple of minutes
- Add coconut milk and water (Note: Depends on the rice. Some brands require 1:1 ratio whereas few other can go upto 1:2 (rice: water) ratio). Use your Judgement call here
- Cook until you hear 3 steam outbursts and on low flame for 5 minutes.