Fenugreek rice / Methi Pulao

INGREDIENTS:

1 Cup Long Grain (Basmati) Rice

1 cup green peas

10-12 paneer cubes (deep fried)

A small bunch of methi (fenugreek) leaves (chopped)

1 big onion (chopped)

1 tomato (chopped)

7 flakes of garlic (paste)

1 inch ginger piece (paste)

2-3 green chilies (chopped)

1/4th tsp. turmeric powder

Red chili powder to taste

1 teaspoon coriander powder

1 teaspoon Bengal gram/chana dal (soaked in water for an hour) (optional)

Salt to taste

1tbsp oil/butter

HOW TO MAKE:

1)  Wash methi properly and drain the water and keep aside.

2)  Cook the rice and keep aside.

3)  Heat oil in the pan and fry the chopped onions and methi leaves together till soft. Then add garlic - ginger paste and fry till light brown.

4)  Now add tomatoes, peas,green chilies, bengal gram, salt, chili powder turmeric powder and coriander powder. Stir-fry for 8-10 minutes. Add enough water and cook on low flame for 5 minutes.

5) Mix this with the cooked rice and garnish with fried paneer.

 6)  Serve the methi (fenugreek) pulao hot with chilled raita.

RATING NOTES:

              DIFFICULTY LEVEL    :   EASY

              RATING  POINTS         :    8/10**

**  Do not overcook the rice till fully soft. As the methi curry prepared will have some water. The rice will soften in that only. 

** You can also add some Kasoori Methi ( dried fenugreek leaves) to enhance the taste.