Methi Fenugreek Pulao

Ingredients

Ingredient	Quantity	Calories (kcal)	Fat (g)	Cholesterol (mg)
Fenugreek Leaves Puree	1 bunch	0.98
Rice	2 cup	1460	2.64
Oil	2 tablespoon	483.84	68	0
Cumin Seed	0.5 teaspoon	3.8	0.21
Tomato	1 nos	14.96
Turmeric Powder	0.5 teaspoon	1.43
Green Chillies	2 nos	7.2
Red Chili Powder	2 teaspoon	28.8	0.42
Coriander Powder	1 tablespoon	17.34	0.16
Salt	2 pinch	0
Water	4 cup	0
Total		2018.35	71.43	0

Preparation Method

1. 01 Chop the roots and the thick stems off the bunch of fenugreek leave.
2. 02 Wash well and finely chop the rest.
3. 03 Sprinkle a generous amount of Salt on the leaves, mix and keep aside for 15-20 minutes.
4. 04 Wash the Rice well and soak in some Water and keep aside for 20 minutes.
5. 05 In a pan (that has a tight fitting lid), heat Oil on medium heat.
6. 06 Once the Oil is hot, add in the Cumin Seed and allow them to change color.
7. 07 Add in green Chilieses and Tomatos, Turmeric Powderr Powder.
8. 08 Squeeze out the Water from the fenugreek leave and put them in the pan.
9. 09 Add in Coriander Seedss Powder and Red Chili Powder.
10. 10 Cook for a couple of minutes.
11. 11 Drain the Water from the Rice and add the Rice to the Methi Leaves.
12. 12 Cook for 2 minutes.
13. 13 Add the Water and mix well.
14. 14 Check on the Salt, add in needed.
15. 15 Increase the heat, and allow the Rice to cook Till most of the Water has evaporated and you can see the Rice come up to the surface.
16. 16 Mix, lower heat, preferably to simmer and cover. Cook for 15 minutes.
17. 17 After 15 minutes, open cover, turn off the heat, mix/fluff gently.
18. 18 Cover and allow the Rice to rest for a couple of minutes before serving.
19. 19 Serve hot with Raita and pickle.