METHI PULAO

INGREDIENTS:

Basmati rice	2 cup
Methi leaves	1 cup chopped
Onion	1 small – sliced thinly
Carrot	¼ cup chopped
Green peas	¼ cup chopped
Ginger-green chili paste	1 tsp
Oil	1 tbsp
Bay leaf	1-2
Cinnamon stick	1 inch
Cloves	2-3
Cardamom	1-2
Cumin seeds	½ tsp
Salt	As per taste
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Coriander powder	1 tsp
Lemon juice	1 tsp

METHOD:

• Wash the rice thoroughly and soak the rice for 15-20 mins.
• Heat 1 tbsp of oil in a pan, add bay leaf, cinnamon stick, cloves, cardamom and cumin seeds. Saute until cumin seeds splutter.
• Add sliced onions and ginger-green chili paste. Saute until onions are golden brown.
• Add chopped carrots and green peas. Saute for 2-3 mins and then add chopped methi leaves.
• Also add turmeric powder, red chili powder and coriander powder. Saute until methi leaves shrink.
• Drain the water out from rice and add the rice to the vegetable mix. Mix well and add 3 cups of water.
• Stir well and allow a boil to come. Then add 1 tsp of lemon juice and mix well. Adding the lemon juice helps the grains in retaining their shape and staying separate even after cooked.   
• Allow it to boil for 2-3 mins and then turn the heat to the lowest setting. Cover and cook for 15-20 mins until all the water is evaporated and rice is fully cooked.
• Turn off the heat and allow it to rest for 5-10 mins. Remove the lid from pulao and fluff the rice gently with the help of a fork.
• Serve hot with yoghurt or sabzi.