Methi Pulao

This is my first entry for the New LUNCH BOX varieties that I would be coming up with  in Roochis.
Rice cooked with Methi Leaves and whole garam masla spiced up with fresh green chilles and chilli powder.

Ingredients :

• Basmati Rice 1.5 cups
• Methi Leaves : 1 cup
• Onions : 1 No.
• Tomato  : 1 No. big
• Green Chilles : 3 Nos.
• Whole Garam Masala - 2 each
• Turmeric : Qtr tsp
• Ginger Garlic Paste : 2 tbsp
• Oil : 2 to 3 tbsp
• Thick Curd : 2 tbsp
• Salt to taste

Method of preparation :

• Heat oil in a non stick deep pan / rice cooker 
• Add whole garam masala once it gets golden brown add green chillies and onions finely chopped and little salt
• As onions turn translucent add turmeric, ginger and garlic paste and fry for about a min 
• Add Methi Leaves and Tomato and fry till the Tomato becomes mushy, add red chilli powder
• Now add water and curd and mix well, bring this to boil check taste add more salt if required.
• When the water is boiling add Rice and close lid. Leave it for 10 to 12 min in medium flame and remove. 
• Keep it closed for another 5 min before you serve / pack.
• Serve with your favorite Raitha, I served this with Cucumber Raitha. 

 Water propotion when cooking
- Pressure cooker 1cup rice = 1 and qtr cup water .
- Normal vessel : 1 cup rice = 2 cup water. 
(This also varies according to the rice variety you use)

Note : You Can use fresh / frozen Methi, not Kasuri methi.
Also Known as : Menthyala Vannam, Vendiya Sadam, Methi Rice, Menthye soppina anna.
Variations : You can add some chunks of potato while adding rice.