I've always loved Kasoori Methi and made it a point to add it to any North Indian gravies for that delicate Restaurant flavor.I even made Methi chapathis out of it,now can't wait to try out the real thing.I am absolutely nuts over Methi Thepla,so if you've got a fool-proof recipe,please add the link in the comment box,Thank you!
This Pulao is a small variation from the Methi Pulao I posted a while back.Ma-in-law made this for us while we were in Bangalore and I am a true-blue convert.The recipe is a mix of Vegetable Ghee rice and Methi Pulao--a perfect match!
Vegetable Methi Pulao
Basmati rice - 1 cup[ma-in-law uses Sona Masoori and it tastes equally delicious]
Methi leaves - 1 bunch/around 1 cup packed,cleaned and roughly chopped
Green peas - 1/2 cup
Carrot - 1,chopped
Beans - 3-4,chopped
Onion - 1 big,sliced thinly
Green chilly - 1,chopped finely
Ginger paste - 1/2 tsp[you could add ginger-garlic paste too]
Whole garam masala - 1 cardamom,3 cloves, 1' piece cinnamon-crush everything together
Cashewnuts - 5-7,halved[optional]
Ghee/Oil - 1 tbsp[or a mix of both]
Salt to taste
Water - 2 cups
Kasoori Methi - 1 tsp[optional]
Wash the rice under running water for 2-3 times.Soak in enough water for 15-20 minutes.Drain and keep aside.
In a pressure pan,add ghee/oil and saute the whole garam masala for a minute.
Add the cashewnuts and stir till the cashews turn golden brown and then add onions,green chilly and ginger paste.Saute till the onions start browning.
Mix in the vegetables-carrot,beans and peas.Saute for a minute and then add the chopped methi leaves.Stir till the methi leaves start softening.
Mix in the rice and keep stirring till everything gets mixed well.
Add water and salt to taste and let it come to a boil.
Close the pressure pan and put the weight on,after the first whistle simmer for 3-4 minutes and then switch off the flame.
Let it cool to room temperature and then open the lid and fluff with a fork.
Sprinkle kasoori methi[if using] on top and serve with raita.
How did we like it - To say we love it would be an understatement.So much so that this features in our lunch menu at least once in a week!Except for the cleaning part,I am game for this anytime.Other option would be to use the mini-bunch of methi leaves which are a breeze to clean.
Please don't forget the Methi Thepla recipe request :)