Methi Pulao

Methi/Fenugreek leaves is something I am almost obsessed about these days.I seem to add it to Chapathi,Bhakri,Upma and even my North Indian curries[far cry from someone who detested the sight of greens!!].I prefer the mini-methi leaves which are so abundantly available here,perfect for a meal-rather than those huge bunches which give me a headache when it comes to cleaning!!

I've been hearing a lot about this pulao from my ma-in-law,who became an instant fan of it when my vanni[co-sis]made it once when they came down.She doesn't usually prefer any mixed rices because of the strong taste of garam masala,but in this pulao,the methi flavor is so good that there is no need to add any garam masala!I made it few days back to pair with Matar Paneer Masala[one more dish which I am obsessed about now] and I should say it made a great combination.The mild,subtle flavor of the rice along with the burst of many flavors in the curry made for a delicious lunch.




Methi Pulao
Recipe source - Lakshmi Kudua


Ingredients


Rice - 1 cup[I used Basmati,but any long grained rice,or raw rice can be used]
Methi leaves - 2 small bunches,washed[no need to chop the leaves as they tend to make the rice bitter]
Onion - 1 large,finely chopped
Green chilly - 1,finely chopped
Garlic cloves - 5-7 peeled
Coriander leaves - 2-3 tbsps,finely chopped
Water - 2 cups
Ghee - 1 tbsp
Salt to taste


Method


Wash and soak the rice for 10-15 minutes and drain.
In a pressure cooker,add ghee and saute onion,garlic cloves and green chilly for 3-5 minutes.
Add the methi and coriander leaves and saute for a minute or two.
Mix in the drained rice and stir well.
Add water and salt to taste and let it boil.
Close the pressure cooker and put on the cooker weight.
Let it cook for about 5 minutes or 1-2 whistles.
Switch off the flame and let the cooker come to room temperature.
Open the lid and fluff with a fork.
Serve hot.

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