Ingredient:
2 cups Basmati Rice
250 ml Coconut Milk
3-4 Cardamom Pods
250 g Methi Leaves (Fenugreek Leaves, chopped)
200 g Palak (Spinach, chopped)
2-3 tbsp Ghee
4-5 tbsp Vegetable Oil
1 pinch Turmeric Powder (Haldi)
4-5 Cloves
2 tsp Jeera Seeds (Cumin)
Method:
In a pan, heat ghee or oil.
Add jeera to the hot oil.
When it starts spluttering, add cloves and cardamoms.
Next, add turmeric powder and curry leaves. Set aside.
Wash basmati rice and drain water.
Put the rice in pressure cooker
In hot water, wash palak and methi and drain the water.
Add this to rice, along with cardamom and jeera mixture.
Add coconut milk and 2-3 cups of water.
Cook until one whistle.
Serve hot.
2 cups Basmati Rice
250 ml Coconut Milk
3-4 Cardamom Pods
250 g Methi Leaves (Fenugreek Leaves, chopped)
200 g Palak (Spinach, chopped)
2-3 tbsp Ghee
4-5 tbsp Vegetable Oil
1 pinch Turmeric Powder (Haldi)
4-5 Cloves
2 tsp Jeera Seeds (Cumin)
Method:
In a pan, heat ghee or oil.
Add jeera to the hot oil.
When it starts spluttering, add cloves and cardamoms.
Next, add turmeric powder and curry leaves. Set aside.
Wash basmati rice and drain water.
Put the rice in pressure cooker
In hot water, wash palak and methi and drain the water.
Add this to rice, along with cardamom and jeera mixture.
Add coconut milk and 2-3 cups of water.
Cook until one whistle.
Serve hot.
