How to Make Methi Pulao:-
Preparation:-
1. Add 1 cup rice to a bowl and rinse it well a few times. Drain the water and soak it for at least 30 minutes. Meanwhile pluck methi leaves and add them to a large bowl of water. I also add a bit of salt and spray vinegar, rest them for 10 minutes before adding them to the bowl of water. This helps to get rid of the pesticide residue. After rinsing them a few times, drain off completely to a colander. Set this aside.
Make Methi Pulao
2. Pour 1½ to 2 tablespoons oil to a pot or pressure cooker and heat it. Add 1 inch cinnamon, ½ teaspoon cumin, 3 cloves, star anise, 1 bay leaf and 3 green cardamoms. If you like you can also use few pepper corn and mace. Fry them until they begin to sizzle.
3. Add 1 medium onion, 1 green chili and fry till they turn lightly golden. Then add ginger garlic paste and fry till the raw smell of garlic goes off.
4. If you want to add any other veggies like potatoes or carrots, add them at this stage and saute for 2 mins. At this stage you can also saute the methi leaves but I have added them later just not to overcook them.
5. Pour 2 cup water or thin coconut milk and add half teaspoon salt. If using pressure cooker add 1¾ cups water. Mix well and taste the water, it must be slightly salty. Bring the water to a rolling boil. Add rice and peas.
6. Next add methi leaves. Tip: Methi leaves do not need long time to cook, so sometimes I wish to add when the rice is half done. This way the aroma and nutrients are retained.
7. Cover and cook methi pulao on a low flame till the rice is fully cooked. If using pressure cooker, cover the lid and pressure cook for 1 whistle on a medium heat. Alternately cook on a very low flame for 5 minutes and turn off before it whistles.
8. Fluff up the pulao, once cooked. Cover and rest for 10 to 15 minutes so the rice is fluffy. Serve methi pulao with onion raita.
