Methi Matar Tamatar Pulao

I have been exploring and experimenting a lot with Pulao Recipes lately and when I saw this it got to my cooking list very quickly - and the usual reasons; easy to make, mildly spiced, flavourful and looked good too!

Tanya Manjunath's Recipe Blog is a treasure trove for novices like me and I keep referring to it from time to time to learn new recipes! And this is her original recipe: http://tanyasrecipez.blogspot.com/2013/10/tomato-methi-pulav.html

Once again BIG THANKS to Tanya...

Here you go with my tinkered version of the recipe...

Ingredients:

Basmati Rice – 1 cup (Soaked for 1 hour)
Methi leaves – 1 small bunch – finely chopped
Tomatoes – 3 medium (red & ripe) – finely chopped
Oil – 4 tbsp
Cloves - 4
Cinnamon – 1 inch
Green cardamoms – 2
Bay Leaf- 1
Black Peppers - 5-6
Onion – 1 large – finely sliced
Ginger Garlic Paste – 2 tbsp
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tsp (you can use less)
Coriander Powder – 2 tbsp
Sambhar powder – 1 tbsp
Coriander Leaves – 1/2 cup - Finely Chopped
Mint leaves – 1/4 cup - Finely Chopped
Peas – 1/2 cup
Salt - as per taste


Method:

1. Heat oil in a pressure pan and add the cloves, black peppercorns, cinnamon & green cardamoms and let them splutter

2. Then add the onions and sauté till they turn golden brown.

3. Add the ginger garlic paste and saute.

4. Add the methi leaves and fry it well.

5. Add the chopped tomatoes and bhunno till the oil separates.

6. Add turmeric, red chilli powder, coriander powder & sambhar powder and give it a mix.

7. Add the coriander leaves, mint leaves and peas and saute.

8. Add the soaked rice (and the water too) and mix it gently.

9. Add salt and check for seasoning.

10. Close the lid and pressure cook it up to 3 whistles.

11. Once done, let it stand for 10 mins before opening the lid.

12. Serve hot with Onion-Cucumber-Tomato Raita.

13. Thank me Later.


Till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Hasta la Victoria Siempre…