Ingredients
- 1 cup basmati rice
- 2 cups fenugreek/methi leaves, chopped
- 2 onions, sliced
- ½ cup carrot, chopped
- ½ cup green peas, shelled
- 2 tablespoons ginger, garlic and green chillies paste
- ½ teaspoon cumin seeds/jeera
- 50 grams of whole garam masala
- ¼ teaspoon turmeric/haldi powder
- ½ teaspoon coriander powder
- ½ teaspoon chilli powder
- 2 cups water
- 2 tablespoons oil
- Salt
Preparation
- Soak rice for 30 minutes.
- Sprinkle some salt on methi leaves to reduce the bitterness and allow to stand for 15 to 20 minutes. Then squeeze and keep aside.
- Sauté cumin seeds and whole garam masala in a pressure cooker then add sliced onions.
- Add ginger, garlic and green chilli paste and fry for 2 minutes. Add methi leaves, sauté for 3 to 4 minutes on a low flame.
-
Add veggies and stir. Add turmeric, red chilli, coriander powder. Add rice, water and salt. Pressure cook on medium flame for 2-3 whistles.
Serve with dal.