Methi Pulao (Fenugreek rice)

Besides having various medicinal properties and enriched with vitamins & antioxidants, fenugreek leaves have a strong aroma and a distinctive bitter taste that gives the dish a fresh and earthy flavour.
This healthy and simple one pot pilaf is made with basmati rice, fenugreek leaves, herbs and spices, and is a robust flavoured and wholesome meal that requires the simplest of cooking method.

INGREDIENTS : –

• 1 cup basmati rice, uncooked
• 2 cups fenugreek leaves (methi), roughly chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp cumin seeds
• 1 pinch turmeric powder
• 1 tsp coriander powder
• Salt to taste
• 3 tbsp vegetable oil
• 8 green chillies, finely chopped
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1 cup coconutmilk
• 1 cup water
• 1 tsp lime juice
• 1 cup coriander leaves, finely chopped
• ½ cup cashews

INSTRUCTIONS : –

1. Soak rice in water for 20 mins. Drain and set aside.
2. Heat oil in a pot over medium heat. Add cumin seeds, green chillies and onion. Sauté until the onions areslightly wilted.
3. Add the ginger-garlic paste and tomato and sauté for 5-6 minutes.
4. Add the methi leaves, turmeric powder, coriander powder and salt. Sauté for 3-5 minutes.
5. Add the soaked rice and continue to cook for 2-3 minutes.
6. Add water and coconut milk, and bringto a boil. Allow the rice mixture to slightly thicken.
7. Stir in the coriander leaves and lime juice.
8. Cover with a lid and cook for 20 minutes on low heat.
9. Remove from heat and let it sit with the lid on for 10 minutes.
10. Garnish with cashew nuts and serve.