The Sun god is most generous to us in this part of the world. He shines on us brightly for almost 8-9 months in a year giving us no respite from the heat and humidity. Few moments turn off the A/C and the sweat will come rushing. In this kind of climate I hate to spend lots of time in the kitchen, so I prefer to make one pot meals on weekends which is satisfying and filling. We South Indian's can't stay away from our staple food rice, so rice has to be dressed up in the form of pulao or biryani for our quick lunch. I find that biryani's are more complicated and require lot of preparation so I make pulao in a jiffy.
Basmati Rice - 1 1/4 Cup ( Soak the rice in water for about half and hour)
Methi Leaves ( Fenugreek Leaves)- 1 small bunch (leaves chopped finely without the stem)
Onions- 2 Medium sized sliced thinly
Green Chillies- 2 chopped
Tomato- 1 Large chopped roughly
Ginger- 1 Inch piece cut in juliennes
Green Cardamom- 2
Bay Leaf- 1
Cinnamon- 1/2 Inch piece
Black Peppercorns- 5 or 6
Oil- 2 Tbsp
Water- 2 1/4 Cup
Salt- To Taste
Lemon Juice- 1 Tbsp
Fried Cashew nuts for garnishing
- In a pressure cooker add oil and keep it on gas for heating, once the oil is hot add in cardamom, bay leaf, cinnamon, peppercorn and cloves.
- Just stir the whole spices little and then add in onions, green chillies and ginger.
- Sauté till the onions turn translucent. No need to brown the onions.
- Now add in chopped tomatoes and fenugreek leaves. Cook for about a minute.
- Drain the soaked rice and add it in the pressure cooker. Mix everything together and cook for another 1 or 2 minutes.
- Add in the water and salt and mix. Close the lid of the pressure cooker and cook till 1 whistle comes. Immediately off the gas and open the lid as soon as pressure drops. Add lemon juice and mix in gently.
Garnish with fried cashew nuts and serve with curd and banana chips.
Since I learned this from my mother, I am linking this to Gayathri's Walk Through The Memory Lane Event which is guest hosted by Pradanya at Pumpkin Farm