LAHSUNI METHI PULAO
Flavored rice infused with garlic and aromatic fresh fenugreek makes it an ideal main course to be served with a nice gravy of your choice.
Servings 4
Ingredients
- 2 cups basmati rice
- 2 cups fresh methi leaves fenugreek
- 1 large onion sliced
- 1 large and ripe tomato finely chopped
- 1 tablespoon chopped garlic
- 1 tablespoon kasoori methi dry fenugreek
- ½ teaspoon ginger and garlic paste combined
- 1 teaspoon cumin seeds
- 2 green chilies roughly chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ¼ teaspoon garam masala powder
- 1 tablespoon lemon juice
- 1 tablespoon white vinegar
- 4 cups of water to cook rice
- 1 teaspoon salt or as per taste
- 4 tablespoon cooking oil
Instructions
- Wash and soak the rice for 30 minutes.
- Pick the methi leaves from the stem and wash them under running water to get rid of all the mud and sand. This will require changing the water several times until the water looks clean. Chop and set aside.
- Heat ghee or cooking oil in a nonstick saucepan (big enough to cook 2 cups of rice).
- Add cumin seeds, and once it changes color slightly add chopped garlic. Fry for a few seconds until aromatic.
- Then add sliced onion and fry till soft and light brown. Add chopped tomatoes followed by ginger garlic paste, green chilies, turmeric powder, coriander powder, garam masala powder, and dry kasoori methi. Fry for 5 minutes on low flame or till the raw smell disappears and the spices are cooked.
- Now add freshly chopped methi leaves, salt, and lemon juice. Cook for 2 minutes and then add water.
- Bring the water to a slow boil. As the water is boiling add the soaked rice and white vinegar and stir gently. Taste the water and adjust the salt, lemon juice also add more green chili if you want more spicy.
- Place the lid and cook on medium-low heat for 15 minutes.
- After 15 minutes, open the lid and stir the rice gently from the sides to release all the trapped steam. If you still find some water, cook for another 5 minutes and then remove from heat. Let the rice be covered for another 10 minutes before serving.
- Serve hot with your choice of curry and salad.