Methi Pulao

Time 30 min

Ingredients

Basmati rice 1 cup

Fenugreek leaves 2 heaped cups

Onion 1 medium size chopped lengthwise

Tomato 1 medium size (grated)

Garam masala 1/4 tsp

Fennel seeds powder 1 to 2 pinch

Turmeric powder 1/4 tsp

Ginger garlic paste 1 tsp

Bay leaves 2-3

Pepper corns 1 tsp

Cloves 5-6

Green chilies 2 slit from the middle

Cashew nuts 1 tbsp

Ghee 2 tbsp

Water 1.1/2 or 2 cup

Salt to taste

Method

Wash the rice with water. Drain the water keep it aside. Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot add onion and tomato, saute for few min. Then add bay leaves, pepper, cloves, green chilies, ginger garlic paste. Saute for 1-2 minutes. Then add fenugreek leaves, fry for 3-4 min. Then add rice, turmeric powder and saute for about 5-6 min till it becomes dry on medium flame. Then add hot water first then garam masala, fennel seeds powder and salt to the rice, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 7-8 min.