Easy LunchBox Series. · Rice Varieties.

Express Lunch – Delicious Alu Methi Pulav.

Alu Methi Pulav
Alu Methi Pulav

The Green Blog Project had set me thinking on my own little contribution to taking  this world, in to little baby steps towards a greener tomorrow and a pesticide free tomorrow. I had planted little methi seeds in my own little patio garden in my apartment and I got lovely green tender methi leaves. I had been wanting to use those tiny leaves and this was my chance. I had some leftover rice from dinner and I decided to make Alu Methi Pulav as an express preparation for my husband`s lunch for the morrow.

All the ingredients would ber definitely available in your pantry at all times. The only two spices that are a must are Star Anise and ShahiJeera or Somph. These cant be substituted as they constitute the base flavour for the whole pulav, of course apart from the methi.

INGREDIENTS:

1 medium onion sliced long.

2 Potatoes chopped to fine pieces.

3-4 Star Anise.

Small piece of Cinnamon.

2 cloves.

1 tsp of Shahi Jeera or Somph.

1 Bay Leaf.

Turmeric

1/2 spoon Red Chilli Powder.

Garam Masala to taste.

Freshly chopped Methi seeds or 1 Tbsp of Kasuri Methi.

4-5 Cashews sliced in to halves.

Salt to taste.

Ghee for garnish.

PREPARATION:

  • Pop the chopped pieces of potatoes in to the microwave after sprinkling a little salt on them. Cook for 3 mins on HIGH. Set aside.
  • Take a wok or kadai and add 2 spoons of oil. Add the Star anise, shahijeera, cloves, cinnamon and cashew  and allow to saute for a couple of seconds. The jeera and the anise give out a very delectable aroma.
  • Now add the chopped onions and saute for a few minutes until the onions turn a little pinkish brown.
  • Now add the semi cooked potatoes, turmeric, red chilli powder, salt, garam masala and stir it all in quickly.
  • Allow a few more minutes for the spices to sink in to the potatoes.

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  • Now add the chopped fresh methi/ kasuri methi and stir in well.
  • After a few more minutes, add some chopped cilantro and mix well.
  • Now add the cooked rice , more salt as required and gently mix it taking care not to break the rice particles.
  • Finish off by dolloping a spoon of ghee.
  • Serve HOT with raitha. Excellent option for LUNCH along with Raitha or just plain curd.

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