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.

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Preparation Time: 30 Minutes

Serves: 3

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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

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STEPS

1. 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.

2. 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.

3. Now add ginger & garlic paste and sauté it well until raw smell goes out from ginger & garlic paste.

4. 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.

5. Add soaked rice and sauté it well for few seconds on a medium flame.

6. 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.

7. Pressure cook for 2 whistles and turn off the flame. Allow the pressure to settle down completely and then open the lid.

8. Serve this yummy, healthy and delicious methi phool makhana pulao with onion raita or potato masala curry or any salna.

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Tags

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