INGREDIENTS:
- 2 cup Basmati Rice
- 3 1/4 cup water
- 1 bunch of methi / fenugreek leaves
- 3 tbsp Ghee/oil
- 2 cups Chopped Onion
- 1 tsp Ginger Garlic Paste
- 1 Cup Chopped Tomato
- 4 Serrano Pepper/ Green Chilies
- 1/2 Cup Mint
- Salt to taste
- 1/4 cup yogurt
- Cilantro chopped
- Powder:
- 1/2 tsp Turmeric Powder
- 2 tsp Red Chili Pepper Powder - Adjust to taste
- 1 tsp Coriander/ Dhaniya Powder
- 1 tsp Garam Masala Powder
- Tadka/ Tempering:
- 1 or 2 Bay Leaves
- 3 Cloves
- 2 Cinnamon sticks
- 1 Cardamom
- 1 Star Anise
- 2 tsp Cumin Seeds
- Dagad phool
STEP BY STEP VIDEO:
INSTRUCTIONS:
- Rince and Soak the Basmati Rice for 30 minutes.
- Remove the methi leaves from the stem and clean.
- Turn On Instant Pot - Saute Mode
- When pot is hot, add 3 tbsp Ghee/ Clarified Butter/Oil.
- Add Bay Leaves, Cloves, Cinnamon, Cardamom, Star Anise, dagad phool and Cumin Seeds - wait until it splutters.
- Add chopped onions, and green chilies - Saute until it turns into light brown.
- Add ginger garlic paste and chopped tomato - sauté for 2 minutes.
- Add methi leaves and mint - Saute for a minute
- Add Salt, Turmeric Powder, Red Chili Pepper Powder, Coriander Powder and Garam Masala Powder. Give it a mix.
- Add soaked and drained rice and mix them. Add yogurt and water.
- Close the lid with sealing position, Cancel saute mode, Change to Manual/Pressure 6 minutes High Pressure.
- After natural pressure release - open the lid.
- Garnish with chopped Cilantro and give a Gentle mix.
- Yummy Methi Pulao is Ready!
NOTE:
- Here I use 6QT DUO instant pot.
- It can be served with raita or yogurt.
