Methi Matar Pulao

Ingredients:

Basmati Rice - 1 cup
Onion - 2
Tomato - 3
Ginger-Garlic paste - 1 tsp
Methi leaves - 1 cup tightly packed
(take the leaves alone, discard the stem )
Oil - 1 tbsp
Ghee/Butter - 1 tsp
Salt as required
Peas- ½ cup
Jeera/cumin seeds -1 tsp
Sombu/fennel seeds -1 tsp
Bay leaf -1
Coriander powder -2 tsp
Chilli Powder -1 tsp
Turmeric powder -1/4 tsp
Garam masala -3/4 tsp

Method:
Chop onion and tomatoes.

Soak rice for 20 minutes. Drain the water completely.

Heat a tsp of ghee/butter and fry the drained rice for a few minutes. Keep it aside. This step is optional but it does give an additional flavor.

1.Heat oil, add cumin seeds, fennel seeds and bay leaf ,when jeera splutters, add chopped onions and saute till it turns transparent.

2.The add ginger-garlic paste and saute for a few more seconds.

3.Add all the dry powders.
4.Add tomatoes and saute for a few more minutes followed by methi leaves .
Saute well till the leaves wilt.

5.Add needed salt , peas, 2 cups of boiling water and rice to it .
Tips - to check if the salt added is right, taste the water and see.

6.Pressure cook for 3 whistles.

Serve it hot with raitha and banana chips.

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