Methi pulao recipe

Ingredients

To temper

Method

1. Soak the rice in warm water for atleast 30 mins. Heat a pressure cooker (I did in my non stick kadai itself) and add ghee, temper with the items under ‘To temper’ table. Add the cleaned methi leaves.  
2. Fry in medium flame until it shrinks in volume without changing its colour. Add green chillies, red chilli powder, coriander seeds powder, amchoor powder, salt and give a quick stir.
3. Add water(1 & 1/2 cups) and bring to boil. Add the soaked rice and bring to boil again. 
4. Keep the flame in lowest possible and cook covered for 10 minutes or until the water is fully dried up.
5. Stir only once in between, carefully for even cooking.

Notes

• Soaking in warm water is very important as it helps the rice to get cooked in short time and also helps in giving long grain.
• Do not stir much after the rice gets cooked, just do it on between once for even cooking.
• If you are cooking in pressure cooker, after the water boils, close the lid and cook in lowest flame for 10 mins. Or if whistle, use 2 cups water and let 2 whistles in medium flame.
• If you don’t have amchoor powder, use 1 tsp lemon juice in place of it.
• Do not chop the leaves as it may turn bitter while cooking.