Methi Pulav with Tadkawali boondi

Hey everyone, it's John, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Methi Pulav with Tadkawali boondi. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Methi Pulav with Tadkawali boondi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Methi Pulav with Tadkawali boondi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Methi Pulav with Tadkawali boondi is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Methi Pulav with Tadkawali boondi estimated approx 25 minutes.

To begin with this recipe, we must prepare a few components. You can have Methi Pulav with Tadkawali boondi using 22 ingredients and 6 steps. Here is how you can achieve that.

# grandma
When we are sick at home Methi rice is given because during sickness our taste buds are weak. Eating methi improves the bitterness from our mouth apart being healthy. Serve this one pot methi rice with or boondi raita a super coolent while you are recovering from sickness.

Ingredients and spices that need to be Prepare to make Methi Pulav with Tadkawali boondi:

1. 1 bunch Fenugreek leaves (Methi)
2. 1 cup Basmati rice
3. 1 onion, chopped
4. 2 garlic cloves
5. 1 inch ginger
6. 1 bay leaves
7. 3-4 cloves
8. 3-4 pepper
9. 1/2 tsp turmeric powder
10. 1 tbsp oil
11. to taste Salt
12. 2 cups hot water
13. For Tadkewali Boondi:
14. 2 cups boondi
15. 3 cups semi-thick yogurt
16. 1 sprig curry leaves
17. 1/4 tsp asafoetida
18. 1/2 tsp cumin seeds
19. 1/2 tsp Mustard seeds
20. 1 Dried red chilli
21. 1 tsp oil
22. to taste Salt

Steps to make to make Methi Pulav with Tadkawali boondi

1. Rinse 1 cup basmati rice (200 grams) in water first very well. Then soak the rice in enough water for 30 minutes.
2. While the rice is soaking, chop the methi leaves, onions. Crush the garlic -ginger, 2 to 3 green chilies in a mortar pestle.
3. Heat 2 to 3 tbsp oil in deep vessel and saute the following spices cloves, pepper, bay leaf, onions and ginger garlic until turning golden.Now add the finely chopped methi leaves stir and saute for 3 to 4 minutes.
4. Add ¼ tsp turmeric powder and basmati rice and stir very well again until the rice is dried. Pour 2 cups water of hot boiling water and season with salt. Cover with lid and allow it to cook well. Once cooked, gently fluff the methi pulao.
5. Boodi making: Mix the yogurt with salt and set it aside. Wash the bondi to remove the excess grease. Now mix the boondi into the yogurt.
6. In a small pan heat oil, add mustard seeds when it splutters add the remaining ingredients, saute and then pour it over the boondi mixture.

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