Methi Pulav

A flavored rice with fenugreek leaves, this one can be easily prepared. This is my most common choice when I’ll have to host a big bunch of people for lunch/dinner. Keep the ingredients ready before hand, and prepare the pulav just before they arrive, and have no worries at all! Reheating also may not be required if the pressure cooker is kept closed till serving (if served within a couple of hours). And a simple raita makes a good combination.
This one is one of my favorites for lunch pack too.

PS: The pic is an old, not-so-good one, will try to replace it sometime...

Methi Pulav

Preparation time : 15 min Cooking time : 15 min Serves : 4-5 Ingredients: Methi - 1 cup, chopped Onion - 2 medium sized, chopped (optional) Potato - 1 small, cut into pcs (optional) Green peas - ½ cup (optional) Cooking oil - 1 Tbsp Cumin seeds - 1 Tsp Cinnamon - 4-5 small pcs Cloves - 4-5 Pepper - 8-10 Rice - 2 cups (preferably Basmati) Water - 3 cups Salt - ½ Tsp or as per taste Coconut - ½ cup, grated Green chilies - 5-6, depending on taste Ginger - 1" cube Coriander - 1 Tbsp, chopped Ghee - 1 Tsp Cashew nuts - 10-12 Method: • Heat oil in a pressure pan and add cumin seeds, cinnamon, cloves and pepper • After half a minute, add the cut onion and potato sauté for 2-3 minutes • Add chopped methi leaves and sauté for 2 more minutes • Add washed basmati rice to the pan and sauté for a minute • Meanwhile coarsely grind coconut, green chillies, coriander leaves and ginger without water • Now mix the ground mixture and salt in to the pan and stir for a minute • Add water and cook in the pressure pan till 2 whistles • In another small pan, heat ghee and fry cashew nuts till golden • Add to the pulav and mix after the pressure comes down • Serve it hot, optionally with any raita Tips n Tricks: • Avoid adding methi in excess as it gives the pulav a bitter taste Variations: • Any combination of onion, potato and green peas can be added – every combination gives a slightly different taste