Methi Pulao (rice Flavoured With Fenugreek Leaves)

Simple yet rich and flavorful dish that is ready in no time.

photo of methi pulao
Ingredients: 
Garam masala 1 tablespoon
Ginger Garlic paste 1 tablespoon
Onions sliced 1/2 cup
Methi (Fresh fenugreek leaves) 2 cups
Tomato chopped 1/2 cup
Green chilli to taste
Rice 1 cup
Salt to taste
Water 1.5 cups
Coriander leaves to garnish
Oil + Ghee 4 tbsp
Directions: 
Soak rice in water for atleast 20 minutes.
Heat oil+ghee in a pressure cooker/pan. Add garam masala when it gets hot. Saute while being careful not to burn and add ginger garlic paste. Cook until the raw smell disappears.
Add onions and cook till they caramelize. Follow this with methi leaves and cook until the leaves wilt. Add in the tomatoes and cook till they become mushy.
Now add the drained soaked rice. Saute till the moisture in rice is gone. Add chopped green chilli and water and close the pressure cooker.
Cook on high till the pressure builds and then let it simmer for 8 minutes. Switch off the gas.
Footnotes: 
You can also transfer the mixture after adding green chilli and water to a rice cooker and let it cook. I prefer a pressure cooker because it makes this a one pot dish.
You can also add vegetables like carrot or peas to the methi leaves.
I have served it with shallots and coriander raita.