Methi Phool Makhana Pulao
Ingredients
- Basmati rice – 1 cup
- Water – 1 ½ cups
- Phool makhana or lotus seeds – 1 1/2 cups
- Green peas – ¼ cup
- Methi leaves or fenugreek leaves – 1 cup
- Mint leaves – fist full
- Coriander leaves – fist full
- Carrot – 2
- Green chili – 5 or adjust to your taste
- Ginger paste – 1 ½ tsps.
- Cumin seeds – 1 tsp
- Fennel seeds – 1/2 tsp
- Bay leaf – 1
- Anise star – 2
- Cardamom pod – 1
- Cloves – 8
- Cinnamon stick – 2 inch
- Japatri – 1
- Cashews – few
- Curd – 3 tbsps
- Salt – 1 tsp or required amount
- Oil – 5 tbsps
Directions
- Heat oil in a pressure cooker, add cumin seeds, fennel seeds, cinnamon stick, cardamom pod, cloves, japatri, bayleaf, anise star, cashews and saute it well for few seconds.
- Now add cubed carrot, green chili, green peas, phool makhana and saute it well.
- Now add ginger paste and saute it well for few seconds or raw smell goes out from ginger paste.
- Add fresh methi leaves (washed it well in water and soaked in salt water for 10mins, drain out all the water from methi leaves by using colander).
- Also add fist full of mint, coriander leaves, curd. Mix it well and cook for 2 minutes on a medium flame.
- Add soaked rice (drain out all the water) and saute it well for few seconds on a medium flame. Make sure do not break the rice.Add water, salt to taste mix it well. Check the salt consistency and adjust to your taste. If you are using single pot or non-stick pan, for 1 cup of basmati rice, we need 2 cups of water.
- Pressure cook for 2 whistles and turn off the flame. Allow the pressure to settle down completely and then open the lid.
- If your kids are not fond of methi leaves or any leafy vegetables, better to try in this way, they will definitely love this dish.
- Serve this yummy, healthy and delicious methi phool makhana pulao with raita or potato curry.
Source: http://www.harisharecipes.com/
Makhana can be taken as a snack, meal or dessert, its an all time favourite.
