Matki Pulao

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Ingredients list for Matki Pulao

• 2 cups Basmati rice boiled
• 1 1/2 cups Sprouted moth (matki), parboiled
• 2 tablespoons Oil
• 4 Cloves
• a pinch Asafoetida
• 2-3 Green chillies minced
• 1 inch Ginger grated
• 1 small Green capsicum chopped
• 4-6 Spring onions chopped
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Coriander powder
• to taste Salt
• 1 Tomato seeded and diced
• 2 tablespoons Fresh coriander chopped

Method

1. Heat oil in a pan. Add cloves and asafoetida.
2. As cloves being to change colour add green chillies, ginger, capsicum and spring onions. Sauté for one or two minutes.
3. Add turmeric powder, red chilli powder, coriander powder and moth and sauté for one minute.
4. Add a few tablespoons of water so that the masala does not get scorched and the moth cooks completely. Let the mixture become dry.
5. Add the rice and salt to taste and toss well.
6. Serve hot garnished with tomato and fresh coriander.

Nutrition Info