Methi Pulao

How to Prepare

1. Rinse 10 cups of basmati rice thoroughly under running water until the water runs clear. Soak as per pre-processing.
2. Wash and chop 5 cups of fresh methi (fenugreek) leaves, discarding the stems.
3. Heat 1 cup of ghee or oil in a large pot over medium heat. Add 5 teaspoons of cumin seeds and let them splutter.
4. Add 10 sliced onions and sauté until golden brown, about 10-12 minutes.
5. Add 10 tablespoons of ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
6. Add 10 chopped green chilies and 5 teaspoons of turmeric powder. Mix well.
7. Add the chopped methi leaves and cook for 5-7 minutes until they wilt and release their aroma.
8. Add 5 cups of mixed vegetables (carrots, beans, peas) and cook for another 5 minutes.
9. Add 10 teaspoons of garam masala
10. 5 teaspoons of coriander powder, and salt to taste. Mix well.
11. Drain the soaked rice and add it to the pot. Stir gently to coat the rice with the masala.
12. Add 20 cups of water or vegetable stock. Bring to a boil, then reduce the heat to low, cover, and cook for 20-25 minutes until the rice is fully cooked and water is absorbed.
13. Fluff the pulao with a fork, garnish with chopped coriander leaves and fried cashews if desired, and serve hot with raita or pickle.