Methi Pulao

Ingredients

• 1/2 cup Basmati Rice (long grained rice)
• 1 cup chopped Fresh Fenugreek Leaves (methi)
• 1-inch piece of Cinnamon
• 2-3 Cloves
• 1 medium size Onion, finely chopped
• 1 Green Chilli, finely chopped
• 1 teaspoon Ginger-Garlic Paste
• 1¼ cups Water
• Salt to taste
• 1 tablespoon Oil
• 1/2 tablespoon Ghee

Directions For Making Methi Rice

1. Wash and soak basmati rice in water for 20 minutes and drain the water.
2. Heat oil and ghee together in a pan (pressure pan or normal pan). Add cinnamon and cloves and allow them to crackle. Add onion and sauté until it turns light brown. Add green chilli, ginger-garlic paste and sauté for 30 seconds.
3. Add chopped fresh fenugreek leaves.
4. Stir and cook for 2-minutes.
5. Add drained rice and sauté until rice starts to stick to the bottom for 1-2 minutes.
6. Add 1¼ cups water and salt and bring it to boil over medium flame.
7. When it starts to boil, cover it with the lid and cook it for 8-10 minutes over low flame. Do not open the lid in between otherwise rice may remain uncooked.
8. Turn off the flame and let it settle for 7-8 minutes. After that, remove the lid and fluff the rice with a fork.
9. Transfer methi rice to a serving plate and serve it hot with yogurt raita.

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