METHI PULAO
Methi Pulao - Menthe soppina Pulao - Methi Rice is a simple easy super easy flavorful onepot rice that you can make for you r lunch box / get together partys / quick fix meal
Ingredients
- 2 cup Sona masoori rice / Basmati Rice , - ** ref Notes
- 1 cup Methi / fenugreek leaves, tightly packed
- 1/4 cup Green peas, fresh or frozen
- 2 medium size Onion, sliced long
- 1 medium size Tomato, chopped
- 4 cups Water, - ** Ref Notes
- Salt to taste
To temper
- 2-3 tbsp Oil
- 1 tbsp Ghee
- 1 Bay leaf / Tej patta
- 2 cardamom/ elaichi
- 1 piece Cinnamon/ dalchini
- 4 - 5 Cloves/ Lavang
- 1 Star Anise
- 1 tsp Cumin Seeds/ Jeera
- 1/2 tsp Fennel seeds /Saunf
To Grind
- 1/2 Cup Coconut
- fistful Coriander leaves
- 1 inch Ginger
- 5-6 flakes Garlic
- 4-5 nos Green Chilli , based on your preference
Instructions
- Remove hard stems of methi leaves. Use only leaves and tender stems.Wash the methi leaves and chop them coarsely.
- Wash and soak rice in water for 20 mins. Drain water completely.
- To a mixer blender ,add Coconut ,coriander leaves , green chilli ,ginger and garlic . Add little water and grind to a paste .
- In a pressure cooker heat oil + ghee together. Once its hot, add bay leaf , whole spices , jeera, saunf ,bay leaf ,star anise, cloves, cinnamon and cardamom . Let they splutter .
- Add sliced Onion . Saute 2-3 mins . Let they turn translucent.
- Next add chopped tomatoes , ground masala and salt to taste . Fry 2-3 mins .
- Next add methi and green peas . Saute for 1-2 mins.
- Add soaked drained rice and hot water ( ref notes for tips & quantity ) .Mix well. Once the water starts boiling, close the lid and keep the flame to medium high .
- Cook for 2 whistles and switch off the flame.** ref Notes .
- Once the pressure releases and gently fluff it up using a fork.
- Serve the delicious methi pulav hot hot with any raita of you choice.