METHI PULAO (JAIN) / METHI MATAR PULAO (JAIN)

INGREDIENTS:

Basmati rice - 1 cup
Fenugreek leaves - 2 cups
Fresh shelled peas - 1/4 cup
Tomato - 1
Green chillies - 3
Cardamom - 2
Clove - 3
Cinnamon - 1" stick
Bay leaf - 1
Cumin seeds - 1/4 tsp.

Pepper powder  - 1/8 tsp.

Garam masala - 1/2 tsp.
Salt - to taste
Butter - 1 tablespoon
Oil - 1 tablespoon

Coconut milk - 1/2 cup
Water - 11/2 cups

METHOD:

Wash and soak rice in water for half an hour.

Take out the fenugreek leaves from the bunch, discard the stem, wash well and keep aside. DO NOT CHOP THE LEAVES AS THE PULAO WILL BECOME BITTER.

Chop tomatoes roughly. Slit green chillies.

Heat oil in a pressure pan, add the whole spices, cumin seeds, green chillies, tomatoes and saute for a minute. Now add the fresh peas and fenugreek leaves. Saute till the leaves wilt. Add in the water, coconut milk, pepper powder and salt.

Drain the water completely from the rice. When the water in the pan boils rapidly, add the rice and garam masala into it. Mix well, cover and pressure cook for 3 whistles. When the pressure is released, add the butter  and gently stir the rice without breaking the grains.

Transfer the pulao to a serving dish and serve hot with papads and raitha of your choice..