Methi Pilaf/ Rice With Fresh Fenugreek Leaves

          Back in India, after more than a month's stay in the US, hardly had time to check my blog since last Friday, and again this weekend is going to be a busy one with house hunting in Bangalore. In the meantime, whenever I get a chance I am trying to do a post and visit other blogs. Today's post, Methi Pilaf, again something that I had cooked 2 months back, I haven't cooked anything for more than a month now. This is once again a very simple and flavorful dish and goes very well with almost any side dish or even a simple raitha or yogurt..

Need To Have

• Basmati Rice - 1 cup
• Chopped Methi/ Fresh Fenugreek Leaves - 1 cup, packed
• Fresh Or Frozen Green Peas - 1 cup
• Tomatoes - 2 medium, chopped
• Garlic - 5 cloves, chopped
• Broken Cashew Pieces - 1 tablespoon
• Red Chilly Flakes - 1 teaspoon
• Coriander Powder - 2 teaspoons
• Turmeric Powder - 1/4 teaspoon
• Cinnamon - 1" piece
• Cloves - 2
• Cumin Seeds - 1 teaspoon
• Salt - to taste

Method

          Soak the basmati rice for 1/2 an hour. Heat some oil, add the cinnamon, cloves and cumin seeds, when it starts sizzling, add the chopped garlic, saute for a minute, then add the cashews and saute till both the cashews and garlic turn golden. 

          Now add the tomatoes and saute for a minute, then add the green peas, chopped methi, chilly flakes, coriander and turmeric powders, mix everything and cook till the tomatoes have turned mushy. Drain the water from the basmati rice and add it and mix it for about a minute. 

          Add 21/2 cups of water and salt and cover with a lid. Once the water starts boiling, reduce the heat and cook till done.

Note

Can use even frozen fenugreek leaves that you get in Indian stores.

When you cook the rice, once almost all the water has gone, switch off the stove and leave it covered and undisturbed for about 20 to 30 minutes.

Can replace green peas with some cooked chickpeas.