Methi Pulav

Ingredients:

• 5 -6 Tblspns Oil
• 2 Tblspn Ghee
• 5 cloves
• 2 small pieces of cinnamon
• 2 cardamom
• 1 Tomato chopped
• 1 large onion sliced thin and slit widthwise
• 3 Garic cloves(the fat ones) chopped
• Pudina(mint) leaves picked from 5 sticks and chopped coarse
• Methi(Fenugreek) leaves picked from 1 huge bunch and chopped coarse
• 1 1/2 cups Rice
• 1 1/2 cup peas
• water
• salt to taste

To grind(Masala):

• 1 onion
• 8 green chillies(as per your tolerance)
• Pudina leaves from 6 sticks
• 7 garlic cloves(fat ones)
  4 cloves
• 1" cinnamon stick
• 3 cardamom
• 1" ginger
• 1 heaped tblspn Coriander(Dhania) powder
• 10 sticks fresh coriander
• 3 Tblspns grated coconut(optional)
• 2 pinches Turmeric powder

Procedure:

1. Grind all the ingredients listed in the masala section to a smooth paste and keep aside
2. Wash and soak the rice in water for 1 hour.
3. Heat the oil in a heavy bottom vessel.
4. Add the spices-cloves, cinnamon, cardamom and fry until you get a nice aroma.
5. Add the garlic followed by sliced onions and fry till soft.
6. Now add the tomato and greens(pudina and Methi). fry for 1 minute .
7. Lower the heat ,add the masala and fry till you get rid of the raw smell.
8. Now drain the water from the rice and add the rice along with the peas and fry for a while.
9. Add the required amount of boiling water to cook the rice. (here i do not mension the amount of water since it varies depending on the variety of rice. Generally the rice to water proportion is 1:2. For Basmati , water added is a little less ).add the salt to taste.
10. Cook till the rice is done.
11. Serve hot.
    

Tips:

1. Goes well with a onion and tomato raita, or a fried curry like Potato or green plantain fry
2. One variation can be to soak a handful rof channa overnight and replace green peas with soaked Channa.