Methi Pulao

Thanks to my lethargy, my plan of alu-methi and paratha suddenly got changed into one dish meal of methi pulao. :-D

Methi Pulao
Methi Rice
Ingredients

• 1 cup basmati rice, washed and drained
• 1 cup fresh fenugreek leaves, roughly chopped
• 1 medium potato, peeled & diced
• salt to taste

Tempering

• 2 tsp oil
• 1/2 tsp cumin seeds
• 1 brown cardamom
• 5 black peppercorns
• 3 cloves
• 1/2 onion, chopped, approx = 1/4 cup
• 1 tomato, chopped, approx = 1/4 cup
• 1 tsp garam masala

Method
1. Heat oil in a heavy bottomed saucepan. Add all the spices. As they sizzle, add onion and ginger-garlic paste. Saute for 5 minutes. Add tomatoes. Saute again for 10 minutes. Sprinkle some water if needed to avoid getting stuck to the bottom of the pan.
2. Add roughly chopped fenugreek leaves. Saute for 1 minute till the leaves are wilted.
3. Add potato. Fry for 1 minute. Add rice. Fry for 1 minute.
4. Add 2 1/4 cups water and salt. Bring to boil.
5. Switch the gas to low. Cover and let it cook till rice is cooked.


Note -
For a fancier version, you can fry the potatoes first before adding it to the pulao.