Fenugreek Leaf And Vegetable Pulao "Methi Pulao"

Having grown up eating variety of rice-based dishes, I have to say Biryani, Pulao/Pilaf is the most preferred and much anticipated rice based dish. This week I will be posting a few Biyani, Pulao recipes.
Ingredients:

• 2 Cups Aged Basmati Rice
• 1 Bunch Fenugreek Leaves "Methi"
• 1 Green Bell Pepper
• 1/3 Cup Fresh or Frozen Green Peas
• 2 Medium Red Onion, slit vertically
• 2-3 Ripe Roma Tomatoes, roughly diced
• WholeSpices - 2 Bayleaf, 1/2 Cinnamon Stick,3-4 Cloves,1/2 Tsp Cumin seeds, 1/4 Tsp Fennel seeds
• 1-1/2 Tbsp Ginger-Garlic Paste
• 3-4 Green Chilies, poked at different places
• 3/4 Tbsp Chili POwder or less/more
• 1/2 Tbsp Garam Masala
• 1 Tbsp Coriander Powder
• 1/4 Tsp Turmeric Powder
• Salt as needed
• 1/3 Cup Olive Oil
• 2 Tbsp Ghee/Clarified Butter
• 4 to 4.5 Cups Water (This totally varies from one brand of Basmati to another)

For the Side:

• 1 Recipe, Cucumber Onion Carrot Raita.

Procedure:

• Pluck the fenugreek leaves from the stem. Wash in several changes of cold water.Set aside.Wash the basmati rice in several changes of cold water.Soak the basmati rice in cold water for 30 minutes prior to cooking.

• In a deep and thick-bottomed pan, add the oil and Ghee. Add the spices and brown.

• dd the turmeric powder, slit onions and saute until the onions are translucent. 

• Follow-up with ginger-garlic paste, green chilies and cut green bell-pepper. Fry for 5-7 minutes on a medium flame.

• Add the cleaned fenugreek leaves and saute till it wilts slightly.

• Add the chopped tomatoes, chili powder, coriander powder and garam masala.

• Sprinkle little water and lid the pan. Cook for 7-8 minutes in a low flame.

• Drain the soaked rice completely. Add it to the pan along with the peas.

• Add the warm water. Season with salt and stir gently to mix. Lid the pan and cook for 15-18 minutes.

• Let it sit untouched for 15-20 minutes after the stove is switched off. Then mix gently with a silicone/rubber spatula so the cooked rice doesn't break.

• Serve warm with cold Cucumber Onion Carrot Raita.

Enjoy! 
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18