Methi Pulao / Fenugreek Pulao

Today I was little lazy to cook for the lunch. I wanted to make something quick. Then I found a couple of bunches of methi leaves in my fridge. I tried this methi pulao and it came out so well.

Time of Preparation : 30 minutes
Spice level : 3
No of Servings : 2

Ingredients:

• Methi leaves – 1 bunch
• Basmathi rice – 1 cup
• Onion (finely chopped) – 1 (medium size)
• Tomato finely chopped) – 1 (medium size)
• Green chillies (finely chopped) – 4
• Ginger garlic paste – 1 tsp
• Red chilli powder – 1/2 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Bay leaves – 1
• Cinnamon 1/2″ stick – 1
• Cloves – 2
• Salt – to taste
• Oil – 1 tbsp
• Cumin seeds – 1 tsp

Method of Preparation:

1. Cut the roots and thick stems oh the methi leaves and chop them.
2. Wash the leaves properly and soak them in salt water so that the bitterness will be removed from the leaves.
3. Also wash the rice and soak it in the water.
4. Mean while heat oil in a pan and add the bay leaves, cinnamon stick, cloves and cumin seeds.
5. After 2 minutes add the chopped onions followed by green chillies, ginger garlic paste, chopped tomatoes and salt.
6. Now add the turmeric powder, red chilli powder and coriander powder.
7. Now drain the water from methi leaves and sautee for 3 minutes.
8. Now add the rice and fry for another 2 minutes.
9. Add 1 1/2 cup of water and keep it in the rice cooker.
10. Serve hot with raitha.