Methi Pulao

Tweet

Andhra Pradesh, the state in India I hail from is sweetly named as 'Rice bowl of India'. We eat rice almost every day and we love it to the fullest...:)..

.... but some unfortunate events ,happening back in my state are threatening the very integrity of it. Some want a separate state called - 'Telangana'..on the sole reason that the region is being neglected and proper funds are not allocated for its development. though the demand for separate state is not new, recent events took a new twist and every day - the first thing I tell my parents, when I call them is 'to be careful'...it is sad that when politics become pre-dominant, the voice of the people is snubbed and the result of that is ...utter chaos.. I fervently hope things would settle soon, back home and everything comes to its normality.. Do I support this 'separate state'.. Hell No!.. It is so hard for  me to comprehend the thought that my state will be broken into pieces.. It is entirely my opinion & there might be others who totally disagree with me.

....coming back to today's recipe...is a rice dish ofcourse..'Methi Pulao'..and the recipe is of sindi roommate....we ate this with a spicy eggplant-tomato curry and it was simply heavenly..:) Enjoy.

Methi Pulao (Fenugreek Pulao) [my sindhi rommate's recipe]

Ingredients:

1 cup fresh fenugreek leaves
1 cup long-grain basmati rice
1 medium tomato, finely chopped
1 cup vegetables - I used beans, carrots & corn.
2 green chillies, very finely chopped
2 bay leaves
2 cardamom & clove pods
2 tbsp ghee (butter or oil)
1/2 tsp garam masala powder
salt - to taste

Preparation:

1. Clean rice and soak for atleast 15-20 mins.

2. In a pan, heat ghee and drop cloves, cardamom and bay leaves. let them crackle. Add green chillies and tomatoes. Cook until a little mush. then add the rest of veggies. cook until tender.

3. Add methi leaves and cook for 5 mins till it releases the aromatic smell of fenugreek..:). Add rice and fry for couple of minutes. Add 2 cups of water. Season with salt and garam masala. Mix well. Do not cover yet.

4. Let it come to a rolling boil, then cover & cook on medium heat until rice is done.

Optional: Garnish with fried onion and cilantro & serve hot with a spicy side dish.

Heaven! :)

Eggplant-Tomato Curry -

Today is Day Three of the recipe countdown to New Year 2010..to know what other participants are cooking.. please scroll through the right-hand-side-bar.

Chao,