TIP OF THE WEEK

To ensure that your pasta absorbs the flavour of the sauce, toss the cooked pasta immediately after draining the water. Cooked pasta absorbs flavour best when hot. 

Methi Pulao

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Ingredients

  • Rice, washed and soaked for 1/2 an hour 1 cup
  • Cup Water 1 1/2
  • Methi Leaves, washed and cut 1 bunch
  • Onion, cut 1 small
  • Tomato, diced 1 small
  • Coriander Leaves, cut 2-3 branch
  • Green Chillies 2-3
  • Cinnamon 1/2 stick
  • Clove 1 1/2
  • Powdered Ginger and Garlic 1 tablespoon

Method

  • This can be done either in a cooker or a thick bottom vessel.
  • Take oil in a vessel. Put mustard, ginger, garlic, green chillies, onion.
  • Saute until onions become golden in color.
  • Add tomato and coriander and saute.
  • Mix in methi, rice, cinnamon and clove powder and salt (according to taste).
  • Mix well. Pour water and cook covered until rice is done.

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