Methi Kofta Pulav
Methi is good source of iron and fibre. Methi kofta incorporated in pulav (cooked basmathi rice) is attractive as well as nutritious Indian rice recipe

Recipe Summary
Difficulty: Little difficult
Prep Time: 60 minutes
Yield: 4 servings

Methi Kofta Pulav Ingredients
Fenugreek Leaves(finely chopped) - 1/2 cup
Bengal gram flour - 1 cup
Chilli powder - 1 tablespoon
Salt to taste
Ghee - 2 table spoon
Paneer/Milk powder - 2 tablespoon
Ginger - 1 table spoon
Turmeric powder- 1/4 tablespoon
Oil - to fry
Basmathi - 250 g (boiled with 1 pinch salt)
Onion - 1
Cashewnuts - 2 tablespoon
Cinnamon - 2
Cloves - 2
Cardamom - 2
Bay leaf - 1
Tomato sauce - 2 tablespoon
Chilli sauce - 2 table spoon
Corriander Leaves - to garnish

Methi Kofta Pulav Preparing Method
1. Clean, chop & cook the methi leaves with salt
2. Fry the bengal gram flour in a pan until it gets heated
3. Heat the ghee and fry paneer
4. To this add turmeric powder, chilli powder, cooked methi, bengalgram flour. Mix and make them into small balls
5. Fry the balls in the oil and keep it aside
6. Heat 1 tablespoon ghee and fry the cashewnuts and onion seperately and keep it aside
7. In the same ghee, fry the bay leaves, cinnamon, cloves and cardamom. Then mix the cooked basmathi rice
8. Spread the cooked rice in a serving vessel which is coated with ghee
9. Spread the kofta over it and then sprinkle tomato sauce and chilli sauce Garnish with coriander leaves, then with fried cashewnuts and onions
10. Heat it in a microwave oven for few minutes and serve Methi Kofta Pulav hot