Methi Pulav - Avarekalu and Menthe Soppina Pulao

             

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Ingredients   :

Basumati Rice                     2     cups

Ghee or Refined oil              2 tablespoons

Avarekalu                           1     cup

Chopped Menthe Soppu       1     bunch
finely chopped onion           2                        

Sugar                                ½     teaspoon

salt to taste

                For Masala  :

Green chillies                            5-6

Pudina( Mint ) leaves              1 cup
Coriander leaves.                     1/2 cup
Ginger                                        1 small piece

Garlic  ( optional )                    2 cloves

Cinnamon                                 1 tiny piece

Elaichi                                        2
Cloves                                        3-4

Turmeric Powder                     1/2 teaspoon
Poppy seeds.                            1 teaspoon

 Preparation :

Wash and drain the Basmati rice before ½ an hour and keep aside.

• Heat water.
• Grind all the masala ingredients to a fine paste.
• In a thick bottomed pan or kadai heat the ghee and saute the finely chopped onion.
• Add menthe soppu for 2-3 minutes. Then add the masala paste and fry for 4-5 minutes.
• Next add avarekalu and  the soaked rice and mix well. 
• To this add 3 cups of hot water. ( Remember, since the rice is already soaked and the pulav tastes well only when the grains are separated, rice and water should be in the ratio of 1 : 1.5 ) 
• Add salt and sugar and mix well.
• Shift this to a vessel and cook in a pressure cooker for 4 whistles. 
• Let the steam go completely and then only open the lid. Mix well and serve with cucumber raita.