Methi-Tomato Pulao

In the past few months, I've learnt to cook a lot of new dishes. Especially these one pot varieties which is a meal in itself and does not need any side dish to go with it. This is one such dish. After trying out multiple recipes from the internet, I finally struck a balance somewhere in the middle with a few touches of my own. This recipe is with the usual white rice. It will be tastier if you use Basmati/Biriyani rice as it has more flavor. Also I found it to be better if the rice and masala are cooked separately and mixed in the end. 

Serves: 2

What you need:

• Rice: 1.5 cups
• Methi/Fenugreek leaves: 1 bunch
• Onion: 1 medium chopped 
• Tomatoes: 2 medium chopped
• Green chillies: 4 medium finely chopped
• Garlic cloves: 2 medium finely chopped
• Ginger: 1 inch piece finely chopped
• Coriander powder: 1 tsp
• Chilly powder: 1/2 tsp
• Turmeric: 1/4 tsp
• Oil - 1 Tbsp
• Ghee: 1 tbsp + 1/2 tsp

Whole masala:

• Bay leaves: 2
• Cinnamon: 1 inch piece
• Star Anise: 2 flowers
• Fennel/Cumin: 1/2 tsp

For Garnish:

• Almonds (or cashews): 7-8 chopped 
• Raisins: 14 -15

How to Make:

• Wash the rice and cook it using any method which you usually use. Make sure its a little under cooked so that it does not get mushy when mixed with the masala. 
• Wash the methi thoroughly in running water and remove the leaves from the stem. 
• In a kadai or frying pan, heat the oil. Add the fennel/cumin seeds and when it splutters, add rest of the whole masala.
• Turn the heat to medium. Add the chopped chillies, garlic and ginger and fry for a few seconds. 
• Add the chopped onions and saute till glossy.
• Next add the methi leaves and mix well. Cover the pan and cook for 2-3 minutes or until the leaves wilt.
• Add the chilly powder, coriander powder, turmeric and give it a good mix.
• Finally add the chopped tomatoes and mix. Add salt to taste and cook until the tomatoes are soft. If the masala looks too dry, add 1/4 cup water.
• Once the masala is cooked (about 5-8 minutes), tip in the cooked rice and mix very gently using a fork. Though its a little tedious, using a fork avoids mashing up the rice. Add the 1/2 tbsp ghee to the rice mixture. 
• Check the salt and sprinkle some more if required.
• In a small frying pan, heat the ghee and roast the almonds and raisins.
• Tip it into the pulao along with the hot ghee. Give a light mix with the fork and the pulao is ready.

Notes:

• The masala powders were enough for my taste, but if you feel the masala is a bit bland, increase the quantity accordingly.
• Adding a bit of salt along with the onions make it fry quicker. I do this when I'm pressed for time or impatient :).
• You can cook this this entirely using ghee. I am not much of a ghee enthusiast so I use it only for the garnish.