This tastes just like pulao but instead of all the veggies I have used just Tindora and Methi.
Ingredients :
Ingredients :
Brown Rice/ Basmathi Rice : 1 cup
Ivy Gourd : 1 cup
Methi Leaves : 1 bunch / Dried Kasuri Methi : 1/4 cup
Onion : 1 medium (finely chopped)
Salt to Taste
Oil : 1 tsp
Bay Leaf : 1
Cloves : 3
Cumin Seeds : 1 tsp
Red Chilli Powder : 3/4 tsp
Coriander Powder : 3/4 tsp
Roasted Cashew Nuts : 10-12
Coriander Leaves : to Garnish
Procedure :
1. Wash and soak rice for half and hour.
2. In a cooker add oil, cloves, bay leaf, cumin seeds and add the finely chopped onions and saute for some time till it turns slightly brown.
3. Add the sliced tindora/ Ivy Gourd and saute for 3 to 4 minutes.
4. Now add the chilli powder and coriander powder.
5. Now add the soaked and drained rice, add methi leaves, salt and water (Rice: water = 1: 1.5).
6. Let the rice cook. Meanwhile roast the cashews with little oil in a tempering pan (you can even add groundnuts) and garnish with coriander leaves.
Notes : If using pressure cooker 1 whistle is sufficient.
Roasted Cashew Nuts : 10-12
Coriander Leaves : to Garnish
Procedure :
1. Wash and soak rice for half and hour.
2. In a cooker add oil, cloves, bay leaf, cumin seeds and add the finely chopped onions and saute for some time till it turns slightly brown.
3. Add the sliced tindora/ Ivy Gourd and saute for 3 to 4 minutes.
4. Now add the chilli powder and coriander powder.
5. Now add the soaked and drained rice, add methi leaves, salt and water (Rice: water = 1: 1.5).
6. Let the rice cook. Meanwhile roast the cashews with little oil in a tempering pan (you can even add groundnuts) and garnish with coriander leaves.
Notes : If using pressure cooker 1 whistle is sufficient.
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