Methi Puloa/Methi Rice (Pulao with Fenugreek leaves)

Ingredients:

1 Cup raw rice
1.5 cups tightly packed methi leaves (just take the leaves, discard the stem)
2 small onions sliced
2 green chillies cut in half
2 medium sized tomatoes chopped (i used roma tomatoes)
1 tbsp ginger garlic paste
1 tbsp coriander pwd
1 tsp red chilli pwd (adjust)
1/4th tsp turmeric pwd
3/4th tsp garam masala pwd
1/2 tsp fennel pws (DO NOT SKIP ADDING THIS, it gives a very nice flavor to the recipe)
1 tsp cumin seeds
1 bay leaf
Salt to taste
2 tbsp oil

Process:

• Wash and soak the rice.
• Heat oil and add the bay leaf and cumin seeds.
• Fry till cumin seeds splutter and add the slices onion, green chillies, fennel pwd and fry till the onions turn transparent.
• Add the ginger garlic paste and fry for a minute or till the raw smell disappears.
• Add the choppes tomatoes, coriander pwd, red chilli pwd, turmeric pwd, garam masala, salt.
• Cover and cook till the tomatoes turn mushy.
• Add the washed methi leaves, mix well and cook covered for 3-4 mins.
• Now transfer the masala and the soaked rice to a rice cooker.
• Add 2 cups water, adjust salt and switch on the rice cooker just as you cook rice.
• If using pressure cooker you can do the same thing (but rice cooker works perfectly for any pulao's)
• Serve with any raita and papad.

Happy Tummy :-)