When I see a bunch of fresh methi leaves I cannot resist buying it. I am a big fan of kasuri methi too and find myself adding them to most of the North Indian curries. But the flavour and taste of fresh methi leaves rules my kitchen and mind! The only thing that I hate about these is the cleaning!
Growing up these were not commonly used in our house hold. When my mom was transferred to Bangalore (I was in the first year of my college then) she started getting a variety of greens from there. I remember visiting amma and going to market with my parents. I would go crazy looking at the veggies, fruit and flowers. The best time to go to the markets is early in the morning. I bet you will not return home until your bag/basket is full and are tired from negotiating the price with the vendors. Even to this day, If I go for groceries without a list I end up buying a lot of veggies and my fridge will start cursing me for all the burden that I give it. In spite of having a list at times I deviate and simply pick a veggie just because I loved its freshness. This usually happens with the greens. In my over enthusiasm last week I picked up a bunch of methi leaves, palak and arbi leaves too! Since I had already made Methi paratha a few days back I decided to make Methi pulao. The best thing about one pot meals like pulao's are that they are simple and easiest to make. When pressed for time and in need of a healthy and hearty dish I look up to them. This Methi pulao is healthy with all the veggies in it and gets ready in a jiffy. I got this recipe from one of my friend. She had used only methi leaves and Onion and tomato. I wanted to make it healthier and added more veggies to it. I make mine in pressure cooker.
Here is what's needed:
1 cup Basmati rice
1 bunch methi leaves ( Use only the leaves and do not chop them)
2 medium carrots peeled and sliced
1/4 cup frozen green peas
1 medium Onion sliced
1 medium tomato chopped
2 tbsp Ghee or Oil
Salt to taste
1/2 tsp Cumin seeds
1" Cinnamon stick
2 green Cardamoms
1 bay leaf
1/2 tsp Red chilli powder
1 tsp Garam masala powder
1/4 tsp turmeric powder
1) Wash and soak the rice for 10-15 mins. In the mean time boil 2 cups of water.
2) Heat ghee/oil in the cooker. Add cumin seeds. When they crackle add in the whole spices. Saute for few seconds. Add the Onion and saute till brownish.
3) Add the tomato and cook until mushy followed by methi leaves. Fry on medium heat until they have wilted. Add the veggies and masala powders. Fry for a min or two.
4) Add the rice and lightly fry it. Pour in the hot water. Add salt. Give it a good mix. Close the lid of the cooker without the whistle. Invert a steel glass over the steam vent. Turn the heat to high. After exactly 8 mins switch off the cooker. Let it sit covered for 10-15 mins. Fluff with the fork to mix. Serve hot with raita and pickle.