Methi Pulao With Onion Raita

Ingredients:
Basmati Rice - 2 Cups
Methi/Fenugreek Leaves - 1 Bunch
Rani's Hot and Sweet Tomato Sauce - 1 tsp.
Onions - 2 (Medium - Thinly Sliced)
Tomatoes - 3 (Small - Chopped)
Green Chillies - 4 (Long - Slit Lengthwise)
Ginger-garlic Paste - 2 tsp.
Turmeric Powder - 1/4 tsp.
Red Chilli Powder - 1 tsp.
Garam Masala - 1/2 tsp.
Bay Leaves - 2
Cloves - 3
Cardamom - 3
Cinnamon Sticks - 2
Star Anise - 2
Cumin Seeds - 1 tsp.
Fennel Seeds - 1 tsp.
Mint Leaves - 1/2 Cup
Coriander Leaves - 1/2 Cup
Ghee - 1 tbsp.
Oil - 1 tbsp.
Water - 3 Cups
Salt - To Taste.

Method:

Soak basmati rice for 30 mins.Drain the water in a colander/strainer nicely.Set it aside.

Heat a small pan with a tsp. of oil and add the chopped methi/fenugreek leaves and
Rani's hot and sweet tomato sauce and saute for 2 to 3 mins.Keep it aside.

Chop the onions,green chillies,tomatoes,mint leaves and coriander leaves finely.

Heat a pressure cooker with a tbsp. of ghee and oil and season with bay leaves,
cloves,cinnamon sticks,cardamom,star anise,cumin seeds and fennel seeds and
fry for a minute.

Then add chopped onions,green chillies and a pinch of salt and fry till the onions
are transculent.

Add ginger-garlic paste and fry till the raw smell leaves.

Now add chopped tomatoes and a pinch of salt and let it cook till the tomatoes
are soft.

Add some turmeric powder,red chilli powder,garam masala and salt and stir it
well.Let it cook till the oil separates from the gravy.

Add chopped mint leaves,coriander leaves and fried methi/fenugreek leaves
and stir it well.Let it cook for another 2 mins.

Now add 3 cups of water and bring it to a boil.

When its boiling,add the basmati rice and mix it well.

Check for the seasoning.Adjust salt and spice if needed.

Cover and cook for 1 whistle.Then reduce it to simmer for 2 mins.

Turn off the stove and wait for the pressure to release (approx. 30 mins).

Remove the whistle from the pressure cooker and wait for another 10 mins.

Now open the cooker and stir the pulao gently with a wooden spatula.

Transfer it to a serving bowl.Serve it hot with onion raita.


Note : Frying the methi/fenugreek leaves with hot and sweet
          tomato sauce takes away the bitterness of the methi leaves.

          Rani's Hot and Sweet Tomato Sauce is available in the
          Indian Stores.

         Hot and Sweet Tomato Sauce can be substituted with
         tomato ketchup.


Recipe For Onion Raita:

Ingredients:
Onion - 1 (Large - Finely Chopped)
Coriander Leaves - Few (Finely Chopped)
Curd/Yogurt - 1 Cup
Salt - 1 tsp. (As per taste).


Method:

Chop the onions and coriander leaves finely and set it aside.

Heat a small pan with a tbsp. of oil and add the chopped
onions and fry till the onion changes its color to light/golden
brown.

Remove from the fire.Let it cool for 5 mins.

Meanwhile,in a bowl mix a cup of yogurt/curd,chopped
coriander leaves and enough salt and beat it well.

Then add the fried onions and mix it well.

Serve it as a sidedish with pulao or biryani.


Note : Frying the onion before adding it to the curd/yogurt gives
          an extra flavor and taste.