ANNUCHEF

Procedure:

1) Wash and soak the Basmati Rice for 15 minutes.
2) Wash the Fenugreek Leaves thoroughly in Water for 3 times.
3) In a pressure cooker heat Oil and Ghee, once it is heated add Cinnamon, Cardamom and Bay Leaves.
4) Add Onion and Green Chillies and fry till Onion becomes transparent.
5) Add Ginger Garlic Paste and fry for 2 minutes.
6) Add Tomatoes, Salt, Turmeric Powder and Chilli Powder and mix well.
7) Cook the Tomatoes in medium flame for 5 minutes.
8) Add Fenugreek Leaves and fry for 2 minutes till it becomes soft.
9) Add soaked Basmati Rice and fry for 2 minutes.
10) Add 2 ¾ cup of Water and mix well.
11) Add Salt and mix well.
12) Close the lid and leave it in a medium flame for 15 minutes.
13) After 15 minutes put the flame in low for 5 minutes.
14) Switch off the flame and leave for 5 minutes to cool.
15) Open the lid and transfer the Pulao into a serving bowl or plate.

16) Methi Leaves Pulao is ready to serve.

METHI LEAVES PULAO

Ingredients:

Basmati Rice – 1 ½ Cup
Fenugreek Leaves – 1 Bunch
Onion (chopped) – 2 Nos.
Tomato (chopped) – 2 Nos.
Ginger Garlic Paste – 2 teaspoons
Green Chillies – 2 Nos.
Turmeric Powder – ½ teaspoon
Chilli Powder – 1 teaspoon
Cinnamon – 2 Nos.
Cardamom – 2 Nos.
Bay leaf – 1 No.
Salt as per taste
Oil – 3 teaspoons

Ghee – 3 teaspoons