Ingredients:
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| Menthae-Capcicum pulao |
- Menthae soppu (fenugreek leaves) - 1 bunch - Cleaned and chopped
- Onion - 1 (US size) - Diced into long pieces
- Green peas - 1/2 cup
- Capcicum (green peppers) - 1 full - Cut into medium slices
- Soy Chunks- 2 cups - Soak in water for about 15 mins and squeeze out water to the last drop
- Green chili - 3 to 4 diced (Add more if you want it to be spicy)
- Cloves (Lavanga) - 10 to 12
- Cardamom (Elakki) - 3 to 4
- Cinnamon (Chakkey) - 3 to 4 small sticks
- Coriander seeds - 1.5 tsp
- Ginger - 1/4 inch
- Garlic - 6 to 7 cloves
- Grated coconut - 1 cup
- Cumin seeds - 2 tsp
- Bay leaves - 4
- Mint leaves - 2 to 3 branches
- Coriander (Cilantro) leaves - 3 to 4 branches
- Rice -3 to 4 cups (pre soaked in water for 30mins)
- Oil (Olive/peanut) - 6 to 7 tsp for rice and 2 to 3 tsp for masala
- Water - 3 to 4 cups (same proportion as rice and boiled)
- Salt for taste
Procedure:
- Take a medium sized pan and bring it to heat in a medium flame
- Add oil (2 to 3 tsp), coriander seeds, green chili, 2 tsp of onion, cloves, cardamom, cinnamon, crushed ginger-garlic, mint leaves, coriander leaves, and coconut in the order. Make sure to saute for few seconds after adding every ingredient
- Add the above mix into a blender/grinder and make a paste out of it
- Take a pressure cooker[Indian/Electric] (you can also cook it using regular pan) and bring it to heat using high flame.
- Add oil (6 to 7 tsp), cumin seeds, and bay leaves
- Add onions and saute for a minute
- Add the grinded masala mix and saute for 3 to 4 minutes
- Add chopped menthae leaves, capcicum, soy chunks, green peas and mix thoroughly
- Add the pre soaked - drained rice and mix well
- Add the boiled water, salt and mix well
- Wait for the pressure cooker to release pressure for one time and turn off the heat
- Once the pressure is released completely, open the lid and wait for about 10 mins before serving
- Serve hot with cumber raita
Try it out and I am sure, you will like it!
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