Methi Pulao/ Vendhaya Keerai Pulao

Methi pulao is a flavorful rice made from fenugreek leaves. I have added potatoes that absorb the fenugreek's bitterness and make it a kids-friendly recipe. You can substitute potatoes with peas to reduce the carb content of this meal.

Ingredients:

methi leaves - 1 cup finely chopped

cooked basmati rice - 1 cup  

onions - 1/4 cup sliced

green chili - 4 

potato - 1 thinly sliced

ginger garlic paste - 1 tsp

tomato - 1/4 cup

turmeric - 1/4 tsp

chili powder - 1 tsp

For Tempering:

bay leaf - 

cinnamon - 1 inch

cloves - 4

cardamom - 2

cumin - 1 tsp (lightly crushed)

ghee - 2 tbsp

salt to taste

 Method:

• Add ghee to a wide pot or pan.

• Temper with bay leaf, cinnamon, cloves, cardamom, and crushed cumin.

• Add onions and slit green chili.

• Add thinly sliced potatoes.

• Add salt and ginger garlic paste.

• Saute for a 2 to 3 mins.

• Add tomatoes.

• When tomatoes turn soft, add turmeric, and chili powder.

• Add the chopped methi leaves.

• Cook for 2 to 3 mins.

• Check for the taste and add cooked rice.

• Mix well. Add a tsp of ghee.

• Close and rest for the rice to absorb all the flavors.

• Aromatic methi pulao is ready. You can serve with raitha.