METHI PULAO (FENUGREEK RICE)

INGREDIENTS:

1. BASMATI RICE 2 CUPS
2. ONIONS 2 MEDIUM SLICED THIN
3. TOMATOES 2 MEDIUM CHOPPED
4. GINGER & GARLIC PASTE 1 TBSP
5. METHI 1 CUP, ONLY LEAVES DISCARD STEM (FENUGREEK LEAVES)
6. OIL 1 1/2 TBSPS
7. ZEERA 1 TSP (CUMIN SEEDS)
8. SAUF 1 TSP (FENNEL SEEDS)
9. BAY LEAF 1
10. RED CHILLI POWDER 1 TSP
11. DHANYA POWDER 1 TSP (CORIANDER POWDER)
12. GARAM MASALA 1/3 TSP
13. GREEN CHILLIES 3 SLIT
14. DESI GHEE/BUTTER 1 TSP
15. SALT AS PER TASTE

METHOD:

1. SOAK RICE FOR 15 MINUTES BEFORE COOKING
2. NOW IN PRESSURE COOKER HEAT OIL ,ADD ZEERA,SAUF,BAY LEAF SAUTE TILL THEY CRACKLES
3. ADD SLICED ONIONS FRY TILL IT TURNS TRANSLUCENT
4. ADD GINGER & GARLIC PASTE SAUTE TILL OIL SEPARATES
5. ADD DHANYA POWDER,RED CHILLI POWDER ,GARAM MASALA POWDER SAUTE FOR 1-2 MINUTES
6. ADD TOMATOES SAUTE FOR 2-3 MINUTE ,NOW ADD METHI LEAVES MIX WELL COOK TILL METHI WILT
7. ADD SALT,GREEN CHILLIES STIR FOR 1-2 MINUTES
8. NOW ADD RICE ,MIX ALL WELL WITH SOFT HANDS RICE SHOULD NOT BREAK
9. ADD HOT WATER  4 CUPS TO 2 CUPS OF RICE
10. PRESSURE COOK 1 WHISTLE AND LET PRESSURE RELEASE ITSELF
11. OPEN AND ADD DESI GHEE/BUTTER ON TOP 
12. NOW SERVE THIS HOT WITH RAITA & HARA DHANYA CHUTNEY
13. ENJOY..........GOD BLESS