Tomato methi pulav | Tomato fenugreek rice

Methi pulao is a comfort food and also one of the best lunch box option

When I see a bunch of fresh methi leaves I cannot resist buying it. I am a big fan of kasuri methi too and  find myself adding them to most of the North Indian curries. But the flavour and taste of fresh methi leaves rules my kitchen and mind!

I have tried methi corn pulao earlier and hence wanted to try plain methi pulao

Ingredients:
Basmati Rice - 1 cup
Ginger-Garlic paste - 1 tsp
Onion - 1 sliced
Tomato - 2 small, chopped
Methi leaves - 1 cup tightly packed
pudina leaves -1/4 cup
dahi - 2 tbsp
Oil - 1 tbspn
Ghee/Butter - 1 tbsp
Salt - according to taste
Water - 1.5 cups
Coriander powder - 2 tsp
Chili Powder - 1 tsp
jeera powder
Turmeric powder -1/4 tsp
hyderabadi Garam masala - 3/4 tsp
lemon juice -1 stp

For tempering;
Jeera/cumin seeds -1 tsp
1 star anise
1inch dalchini
badishep/fennel seeds -1 tsp(optional)
Bay leaf -1

garnishing

few cashews fried
few raisins fried

Method:

1.Wash methi leaves (discard stems take only leaves) thoroughly.

2.soak rice for 30 minutes after that drain and keep aside.

3.Heat a tsp of ghee/butter add  star anise,dalchini ,cumin seeds, fennel seeds and bay leaf. When the cumin seeds splutters, add green chillies ,pudina leaves ,chopped onions and saute till it turns light brown.


 

4. Add the ginger-garlic paste and saute for a few more seconds. Add all the dry powders and saute for a minute.

5.Add tomatoes,dahi and saute for a few more minutes followed by methi leaves .Saute well till the leaves wilt. 

 

6.Add rice salt and 2 cups of boiling water .


 

7. once water is absorbed cook covered with lid for 5 minutes ll rice is done & then switch off gas.

8 mix lemon juice & garnish with fried raisins & cashews.