Ingredients

The following ingredients have 4 Servings
  • 1 cup basmati rice (soaked for 20 minutes)
  • 2 tbsp butter
  • 2 tbsp vegetable oil
  • 1 inch cinnamon
  • 3 cloves
  • 1 cardamom
  • 1 onion
  • 1 tsp ginger garlic paste
  • 1 tomato
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 cup methi leaves (/ fenugreek leaves)
  • ½ cup yogurt (/curd)
  • 2 cup water
  • 1 tsp salt (or as required)
  • 1 tbsp lemon juice

Instruction

  • Soak Basmati rice for 20 minutes and rinse, drain and set aside.
  • Over medium heat, place a wide pot, add butter and vegetable oil.
  • To this add cinnamon, cloves, cardamom. And allow it to turn golden brown in color.
  • Add chopped onion and saute till it turns soft and tender.
  • Then add ginger garlic paste, saute for a minute. Then add chopped tomatoes and stir until the tomatoes are mushy.
  • Add methi leaves, red chili powder, coriander powder, and garam masala.
  • Saute for a minute without burning.
  • Stir in yogurt, water, salt, and lemon juice. And bring it to boil over medium-high heat.
  • Adjust the salt now if needed.
  • Add drained rice.
  • And cook until the grains doubled its size and with 15% of remaining water.
  • Seal the pot with a lid. And cook for 9-10 minutes in low heat.
  • Remove from the heat and set aside for 10 minutes.
  • Serve hot with raita.