Methi Pulao:
Ingredients:
- 1 cup basmati rice
- 1 bunch fresh fenugreek leaves (methi), washed and finely chopped
- 1 onion, thinly sliced
- 1-2 green chilies, slit (adjust to taste)
- 1-inch piece of ginger, finely chopped
- 2-3 cloves of garlic, minced
- 1 tomato, chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- Salt to taste
- 2 cups water
- 2 tablespoons oil or ghee
- Fresh coriander leaves for garnish (optional)
Instructions:
1. Preparation:
- Wash the basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for about 20-30 minutes, then drain and set aside.
- Wash the fenugreek leaves well, remove the stems, and finely chop them. Set aside.
- Prepare the other ingredients as mentioned in the ingredients list.
2. Sauté Aromatics:
- Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
- Add thinly sliced onions and sauté until they turn golden brown.
3. Add Ginger, Garlic, and Green Chilies:
- Add chopped ginger, minced garlic, and slit green chilies to the pan. Sauté for a minute until aromatic.
4. Add Tomatoes and Spices:
- Add chopped tomatoes to the pan and cook until they turn soft and mushy.
- Add turmeric powder, coriander powder, and salt to the pan. Mix well and cook for another minute.
5. Add Fenugreek Leaves:
- Add the finely chopped fenugreek leaves to the pan. Mix well with the onion-tomato mixture and cook for 2-3 minutes until the leaves wilt.
6. Add Rice and Water:
- Drain the soaked basmati rice and add it to the pan. Mix gently with the fenugreek mixture.
- Pour 2 cups of water into the pan. Stir well and bring the mixture to a gentle boil.
7. Cook Pulao:
- Once the water starts boiling, reduce the heat to low and cover the pan with a tight-fitting lid.
- Let the pulao simmer on low heat for about 15-20 minutes, or until the rice is cooked and all the water is absorbed.
8. Fluff and Garnish:
- Once the rice is cooked, turn off the heat and let the pulao rest, covered, for a few minutes.
- Gently fluff the pulao with a fork. Garnish with freshly chopped coriander leaves if desired.
9. Serve:
- Serve the Methi Pulao hot with raita, yogurt, or any side dish of your choice.
Enjoy your flavorful Methi Pulao!