Methi Pulao / Menthya bhaath recipe

This is the easiest one-pot rice dish which will be ready within a short time. I personally love Methi leaves and I try to include Methi in as many dishes I can. Since we don't get fresh produce always, we have to depend on Frozen ones for our Methi requirement. But luckily I got fresh Methi leaves on my recent visit to the local Indian store and I grabbed 2 large bunches of them. We cannot exactly call them fresh, but we have to manage saying that. Since they travel a long way to reach us, they will look little wilted but once we wash them and allow it as it is for a few hours, it regains it freshness.

 I love Methi pulao especially because of the slightly bitter taste it gives to the rice and the distinct aroma .If you are using the fresh leaves, you can easily say how good it tastes rather than the frozen ones.
Those who don't get either fresh or frozen Methi leaves, they can make this Pulao using Kasuri Methi as well. So let's look what goes into this Pulao.

Ingredients :

• Methi leaves / Fenugreek leaves - 1 bunch / 1 cup ( chopped)
• Rice - 1 cup (soaked for half an hour and drained)
• Oil or ghee - 2 tbsp
• Whole spices - Cloves - 2, Cardamom - 1 pod, Cinnamon stick - 1 inch piece, Peppercorns - 5 to 6, Bay leaf - 1, Cumin seeds - 1/2 tsp, Stone flower - a small piece, Fennel seeds - few.
• Onion - 1 big, chopped finely
• Frozen/fresh peas - 1/2 cup
• Tomato - 1 medium sized, chopped finely
• Turmeric powder - 1/4 tsp
• Salt - 1 1/4 tsp
• Ginger garlic paste - 1 tsp
• Coriander powder - 1 tsp
• Cumin powder -1/2 tsp
• Red chilli powder - 1/4 to 1/2 tsp
• Water - 2 cups, boiled
• Lemon juice - 1/2 tsp
• Ghee - 1 tsp

 Preparing Methi Pulao:

• Heat 2 tbsp of oil or ghee in a pressure cooker / cooking pot. Add the whole spices and saute for a few seconds.
  
• Add the chopped onions and fry until translucent. Midway, add ginger garlic paste.
  
• Once the raw smell is gone, add in the frozen peas and the chopped methi leaves. Add turmeric powder and salt. Saute well for 2 to 3 minutes.
  
  
  
  
  
  
• Add in the chopped tomatoes and saute. Once the tomatoes have become soft and mushy, add the Coriander powder, chilli powder and cumin powder and saute for 3 to 4 minutes. If you find the masala is burning or sticking to the bottom side of the pot, sprinkle some water. 
  
• Once the masala is blended well, pour in the boiling water* and let the whole mixture come to a boil. Check for salt. The water should be little on the salty side. 
• Now, add in the soaked and drained rice, a tsp of ghee, lemon juice. Give it a good mix and close the pot/ pressure cooker.
  
  Hear 2 whistles and your Methi Pulao will be ready to eat, once the pressure goes off. If cooking in a pot, after closing the lid, cook in high flame for 5 minutes, Then, reduce the heat to low and let it cook until the rice is done. This will take around 10 to 15 minutes.
  
  
  
  
• So, the Methi pulao will be ready within half an hour ( apart from the soaking time). Raitha of any variety goes well with this Methi pulao. That will be a filling meal with all the goodness of Fenugreek leaves.
  

* Adding boiling water speeds up the cooking process, especially when we are in a hurry. Of course, who wants to spend a lot of time standing in the kitchen.
So, this was about today's recipe and please do give it a try. If followed as per the recipe, you will be always successful in your first attempt at making this Pulao.
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