Saturday, March 16, 2013

Egg Methi Pulao

This pulao is Meena's own creation. She had some methi leaves and green peas left over. Formulated a bland recipe to come out with a complete meal to suit the summer heat. You may relish this wih raita, daal fry or any north Indian curry of your choice.

Vegetarians may substitute egg with shallow fried paneer cubes.

Basmati Rice - 2 cups
Water - 3 1/2 cups
Coconut milk - 1/2 cup
Eggs - 4
Methi leaves - A handful chopped
Boiled green peas - A handful(Optional)
Onion - 1 chopped
Ginger Garlic paste - 1/2 tsp
Green chillies - 3 sliced
Shahjeera - 1/2 tsp
Cloves - 4
Green Cardamoms - 4
Cinnamon - 1/2 " stick
Biryani masala powder - 1/2 tsp(Optional)
Salt - To taste
OIl or ghee - 2 tsp

Wash and soak basmati rice in water for 15-20 mins.
Boil, peel and cut the eggs into halves.
Heat oil/ghee in a thick bottomed pan.
Fry shahjeera, cloves, cinamon and cardamom.
Fry the chopped onion till transparent.
Add the ginger garlic paste and fry till oil leaves the sides.
Fry the green chillies till they turn whitish.
Add the chopped methi leaves and green peas and fry for 2 mins.
Now add biryani masala, salt to taste and 2 cups water.
Bring to a boil.
Drain the soaked rice and add to the boiling water, followed by coconut milk.
Cover and simmer.
Cook for 15-20 mins or till the water has been absorbed by the rice and the rice is cooked.
Serve with onion raita or with any curry.

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