Methi Pulao/Fenugreek Rice

Ingredients:

Basmati Rice - 1 cup

Onion - 1/2 cup chopped

Tomato - 2 small, chopped

Ginger-Garlic paste - 1 tsp

Methi leaves - 1 cup tightly packed(take the leaves alone, discard the stem)

Oil - 1 tbspn

Ghee/Butter - 1 tsp

Salt - according to taste

Water - 2 cups

Coriander powder - 2 tsp

Chili Powder - 1 tsp

Turmeric powder -1/4 tsp

Garam masala - 3/4 tsp

For tempering;

Jeera/cumin seeds -1 tsp

Sombu/fennel seeds -1 tsp(optional)

Bay leaf -1

Method:

Wash and drain the rice thoroughly. Let it rest for 30 minutes. 

Heat a tsp of ghee/butter and fry the drained rice for a few minutes. Keep it aside.

Heat oil, add cumin seeds, fennel seeds and bay leaf. When the cumin seeds splutters, add chopped onions and saute till it turns transparent. Add the ginger-garlic paste and saute for a few more seconds. Add all the dry powders and saute for a minute.

Add tomatoes and saute for a few more minutes followed by methi leaves .

Saute well till the leaves wilt. Add salt and 2 cups of boiling water and rice to it .

Pressure cook for 3 whistles.

Or else;

If the rice cooker is used for cooking, transfer everything to a rice cooker and switch on the cooking mode.

Serve hot with raita.

Recipe Courtesy: Padhu's Kitchen

Sending this recipe to Dish in 30 Minutes hosted by Sarawathi Tharagaram