Methi pulao is a dish I make very frequently as and when I get a good harvests of fresh fenugreek leaves from my pots.
This makes a complete meal as I add a big bunch of leaves and it wilts to around a cup or 3/4 cup of leaves, sometimes I also throw in some cooked potatoes in the pulao, as I feel methi and potatoes make excellent combination.
1 bunch of fresh fenugreek leaves/methi
2 tbsp coriander leaves chopped
2 green chillies finely chopped.
1 cup basmati rice or any non sticky rice variety.
some toasted cashewnuts
1/2 tsp cumin seeds
1 small piece of cinnamon
1/2 tsp of garam masala powder.
salt to taste.
2 tbs of melted butter or ghee or oil.
Cook the rice till fluffy and when cooled, use a fork to fluff it . Keep aside.
Wash the methi leaves, cut the stems and finely chop the leaves.
In a pan add the ghee/oil/melted butter, add the cumin seeds, sautee.Add the green chillies, garam masala powder, add the spices, sautee, add the methi leaves and sautee lightly. for few seconds.
Asd the cooled cooked rice and toss well, not to mash it.
Add the salt and chopped coriander leaves.
Top it with a tsp of ghee or butter. Yummy aromatic methi pulao is ready.
Serve with a raita of your choice.