Gobi Methi Matar Pulao

Today's post is "Gobi (Cauliflower) Methi (fenugreek leaves) Matar (green peas) Pulao". Gobi & Matar makes this pulao healthy and addition of methi leaves makes it even more healthier.

Let's get on to the post.

Ingredients:

Basmati rice 1 cup

Gobi 1 medium size

Methi leaves 1 small bundle

Green Peas 2 cups

Onion 1

Puree from 3 Tomatoes

Bay Leaf 1

Star Anise 1

Cardamom Pod 1

Cumin Seeds 1 tsp

Green Chilli 1

Garlic 2 pods

Ginger 1 inch

Turmeric Powder a pinch

Salt to taste

Asafoetida a pinch

Garam Masala Powder 1 tsp

Coriander Powder 1 tsp

Ghee

Method:

1. Immerse the cauliflower florets in hot water (with salt + turmeric powder) for 15 minutes. Then Drain the water and keep the cauliflower florets aside.

2. Soak basmati rice in water for 15 minutes.

3. Heat ghee in a pan. Add bay leaf, star anise, Cardamom and Cumin seeds.

4. Once they splutter, add green chilli, garlic and ginger. Saute them for few seconds.

5. Next add the chopped onions. Saute until they become translucent.

6. Add the tomato puree. Saute until the gravy becomes thick.

7. Next add turmeric powder, salt, hing, coriander powder, garam masala powder. Mix well.

8. Add the boiled green peas and the cauliflower florets.

9. Mix well and add the soaked basmati rice. Saute well for a minute.

10. Add water, cover the pan with a lid.

11. Cook the rice in medium flame until ala dente.

12. Next add methi leaves. Simmer for 5 minutes.

13. Mix and serve.