Preparation time: 15 Minutes | Cook time: 25 Minutes
Ingredients
Menthya soppu (Fenugreek leaves) – 1 cup
Onion – 1
Tomato – 1
Potato – 1
Bay leaf – 1
Star anise – 1
Basmati rice – 1 glass
Water – 1 and 1/2 glass
Oil – 5 tbsp
Ghee – 1 tbsp
Mustard seeds – ½ tbsp
Jeera – ¼ tbsp
Salt to taste
For Masala
Onion – 1
Tomato – 1
Green chilli – 4
Garlic – 5
Ginger – ½ inch
Turmeric – Pinch
Coriander leaves – ½ cup
Cinnamon powder – Pinch
Clove powder – Pinch
Fennel seeds – ¼ tbsp
Grated fresh coconut – ½ cup
Method
- Masala: Add onion, tomato, green chilli, garlic, ginger, turmeric powder, coriander leaves, cinnamon powder, clove powder, fennel seeds and grated fresh coconut to a blender. By adding enough water blend it to a nice paste. Keep it aside.
- Heat oil and ghee together in a pressure cooker. Add mustard seeds, Jeera and wait until it crackle.
- Add bay leaf, star anise. Saute for about 2 seconds.
- Add chopped menthya soppu. Fry about 1 minute.
- Add chopped onion fry until it turns light brown then add potato and cook for about 1 minute.
- Add chopped tomatoes and cook about 1 minute.
- Add blended masala. Mix well. Cook about 3 minutes.
- Add water, salt and mix well. Wait until water starts boiling. Add rice and mix well. Pressure cook for about 2 whistles. Once it is cooked takeout on to a serving plate.
Hot Menthya Pulao is ready to serve with Coconut chutney.
