Now, this recipe is from a dear friend Rajini. She is an excellent cook & each time I visit her, she always has something new to offer. And, I love discussing recipes with her. The recipe for this pulao came about during one such discussion.

• 1 cup Basmati/Long grained rice
• 2 packed cups - chopped fenugreek/methi leaves
• 2 onions - chopped into long strips
• 1/2 cup green peas - fresh/frozen
• 2 green chillies - slit lengthwise
• 1 tsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp garam masala
• 2 tbsp roasted cashewnuts
• 2 tsp lemon juice
• 1 tsp cumin seeds
• 1 tsp saunf/fennel seeds
• Salt as per taste
• 1 1/2 tbsp desi ghee/oil

Method:

• Clean rice in several changes of water, drain & set aside for 10 mins. Heat a tsp of ghee in a pan, gently roast the rice for a couple of minutes. Pressure cook the rice with 1 1/2 cups of water, such that each grain is separate. Once cooked, set aside to let it cool completely.
• Before chopping, soak methi leaves in water. add a tsp of salt & a pinch of sugar. Squeeze the water out after about 5 mins & proceed to chop. This gets rid of the bitter taste.
• Heat oil/desi ghee in a heavy bottomed pan, splutter cumin & fennel seeds, add slit green chillies, ginger garlic paste & fry for 20 secs.
• Add chopped onions & fry until it turns pink. Add chopped methi leaves, red chilli powder & saute until cooked.
• Add rice, slat as per taste & garam masala. Mix gently on medium flame. Take care to set that the grains do not break.
• Add lemon juice & garnish with roasted cashewnuts

Serve HOT with onion raita .. Enjoi !!!

This pulao was indeed very different. I loved the fresh flavor of methi leaves. It has subtle flavors & makes a nice homely one pot meal. Thanks Rajini for the recipe. We really did enjoy this.