AFVOA

Page 6 of 9 Recipe 3 – Methi Pulao – Mrs Lalitha Mohandas Ingredients Methi Leaves : 1 Bunch Onion : 1 Large Tomatoes : 2 Medium size Green Chilly : 2 slit lengthwise Ginger : 2 cm piece diced Cinnamon : 2 cm broken Cardamom : 1 no broken (Badi Elachi) or 3 nos small Pepper corn : 4-6 nos (whole) Cloves : 3-4 pieces Bay leaf : 1 no (tear to pieces) Cumin : 1 tsp Basmati Rice : 2 cups (wash & keep aside) Salt : to taste Red chilli powder : 1 tsp (optional for spicy food) Cashew nut : 8-10 pieces (optional) Cooking oil : 3 tsp (can add more as per choice) Water : 4 cups Method Clean, wash & chop the methi leaves. Keep in a bowl. Dice onion, tomatoes finely & keep separately. Keep all dry ingredients ready in a small bowl. Wash and keep aside the rice. Take a pressure pan or cooker. Add oil. When hot add cumin, then bay leaves and all dry ingredients. Sauté till aroma emanates. Next add onions, ginger, green chilly and sauté till colour turns light brown, then the tomatoes. When tomatoes look a little cooked, add Methi leaves. Stir for a minute and add rice. Add salt to taste, red chilly powder, if you need it spicy. Keep stirring a minute more and then add water. Cover