Methi Phool Makhana Pulao

Makhana are rich in protein, carbohydrates, fibre, magnesium, potassium, phosphorus, iron and zinc. They are also high in fiber and low in calories. In addition, its low sodium and high magnesium content makes it beneficial for those suffering from heart diseases, high blood pressure, diabetes and obesity/ weight loss.

Preparation Time: 30 Minutes

Serves: 3

INGREDIENTS

Basmati rice – 1 cup
Water – 1 ½ cups
Phool Makhana or lotus seeds – 1 ½ cup
Green peas – ¼ cup
Carrot – 1 no.
Beans – 5 no.
Methi leaves – or fenugreek leaves – 1 cup
Mint & Coriander leaves – fist full
Green chili – 2 or adjust according to your taste
Ginger & garlic paste – ½ tsp
Cumin seeds / jeera – 1 tsp
Fennel seeds – ½ tsp
Bay leaf – 1
Star anise – 1
Cardamom – 1
Cloves – 3
Cinnamon stick – 1 inch
Curd – 3 tbsp
Salt – as required
Oil – 2 tbsp + ghee – 2 tbsp

STEPS

Heat oil & ghee in a pressure cooker, add cumin seeds, fennel seeds, cinnamon stick, cardamom pod, cloves, bayleaf, star anise and sauté it well for few seconds.
Now add sliced onion, carrot, beans, green chili, green peas, phool makhana and sauté it well until onions turns to translucent on a medium flame.
Now add ginger & garlic paste and sauté it well until raw smell goes out from ginger & garlic paste.
Add fresh methi leaves, also add fist full of mint, coriander leaves, curd. Mix it well and cook for 2 minutes on a medium flame.
Add soaked rice and sauté it well for few seconds on a medium flame.
Add water, salt to taste mix it well. Check the salt consistency and adjust to your taste. If you are using single pot or non-stick pan, for 1 cup of basmati rice, we need 2 cups of water.
Pressure cook for 2 whistles and turn off the flame. Allow the pressure to settle down completely and then open the lid.
Serve this yummy, healthy and delicious methi phool makhana pulao with onion raita or potato masala curry or any salna.

Methi Phool Makhana Pulao

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