Methi Pulao|Fenugreek leaves pulao

Methi Pulao|Fenugreek leaves pulao

Preparation time: 5 minutes

Cooking time: 10minutes

Ingredients

1 Cup Basmathi rice

1 Onion

2 tomatoes

1 tsp ginger-garlic paste

Mint leaves fistful

¼ cup methi leaves (I used frozen methi leaves)

Veggies of ur choice (mushrooms, paneer, green peas are of good choice)

1tsp Chilli powder

1tsp Corainder powder/dhaniya powder

Salt (to taste)

Oil

Coriander leaves/cilantro (for garnishing)

To temper

1 bayleaf

1 clove

1-2 cinnamon

How I made It

• Wash and soak rice in 1½ cups of water for 10mins. 
• In a wok heat oil and temper the items given. add the chopped onions. half cook it and add ginger-garlic paste. saute for 3-5mins at medium flame.

• Now add chopped tomatoes,cook until till goes gooey. add the methi leaves. give a quick fry.
• add chillipowder and coriander powder. mix well.

• add mint leaves and veggies of choice. mix it together. Now add the soaked rice without water (retain the water)
• Quick fry the rice and add the retained water. Check for salt at this time. Cook for 5 mins in high flame and for 10 mins in low flame. 

Garnish with coriander leaves and serve hot with onion raitha.

Notes

For cooking in a pressure cooker follow the same procedure. Keep for 1 whistle then simmer the flame, cook for 5mins and serve.

Linking this Recipe to: Cooking with Seeds Rice Event