Ingredients :
- Basmati rice: 3 cups
- Fresh Methi leaves (Fenugreek leaves): 1 cup ( from 1 medium bunch), washed and cleaned.
- Soya chunks: 1 cup
- Green peas: 1 cup ( I used frozen)
- Ghee: 2 tbsp
- Coconut oil: 2 tbsp
- Clove: 3-4 nos
- Cinnamon: 2 inch stick
- Bay leaf: 1 big
- Cardamom pods: 3-4
- Cashewnut halves: 1 tbsp
- Onion: 1 large,chopped lengthwise.
- Ginger-garlic paste: 1 tbsp
- Green chillies: 4-6( depending on your spice level),chopped fine
- Turmeric powder: 1 tsp
- Garam masala powder: 1 tsp
- Tomato: 1 medium, chopped
- Salt : to taste
- Sugar: 1/2 tsp
- Coriander leaves: 1 tbsp chopped fine ( for garnishing)
- Hot Water: 2 cups + 6 cups
Method:
- Rinse the basmati rice thoroughly until all the starch is removed. Soak basmati rice in water for 30 mins. Drain the water and let it dry for 20-30 minutes.
- Soak the soy chunks for 15 mins in 2 cups hot water with 1/8 th spoon salt added to it. Squeeze the soya chunks out of the water and keep aside.
- Heat oil/ ghee mixture in a kadai/ sauté pan/ pressure cooker. Add the cloves, cinnamon, cardamom, bay leaves, cashew halves and the onions. Sauté until the onions turn transparent.
- Add ginger-garlic paste, chopped green chillies and sauté for few seconds.
- Now add the turmeric powder and the chopped tomatoes. Saute until the tomatoes wilt.Add in the soy chunks.Add the methi leaves and cook for 3-4 minutes.
- Add in the garam masala powder.
- Add the drained rice and sauté for 2-4 minutes.
- Add in the hot water, salt, sugar, green peas and bring it to a boil.
- Cover, reduce the flame to low and cook for 15 minutes. If you are using a pressure cooker/ pan, do not use the whistle/ weight.
- When done, fluff with a fork/ spoon.
- Garnish with freshly chopped cilantro leaves.
- Serve hot with a raita/salad of your choice or by itself.
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