This is a delicious and fragrant vegan pulao made with basmati rice, fresh methi leaves, and fragrant Indian spices.
Ingredients: 2 cups basmati rice, rinsed and soaked for 30 minutes. 1 bunch fresh fenugreek leaves methi, finely chopped. 1 onion, thinly sliced. 2 tomatoes, chopped. 2 green chilies, slit. 1-inch piece of ginger, grated. 4 cloves garlic, minced. 1 teaspoon cumin seeds. 1 teaspoon mustard seeds. 1 teaspoon turmeric powder. 1 teaspoon coriander powder. 1/2 teaspoon garam masala. Salt to taste. 2 tablespoons oil. 3 cups water. Fresh coriander leaves for garnish.
Instructions: In a big pan, heat the oil over medium-low heat. Put in the mustard and cumin seeds. Allow them to sputter. Put in the sliced onions and cook them until they turn golden brown. Put in green chilies, grated ginger, and garlic that has been minced. Put it on for two minutes. Put in chopped tomatoes and cook them until they get soft. Cumin powder, coriander powder, garam masala, and salt should all be added. Mix well. Chop up the methi leaves and add them to the pan. Saut for 5 minutes. Take the rice out of the water and add it to the pan. Mix the spices into the rice slowly so that they cover it. Add three cups of water and heat it up. Once it starts to boil, turn down the heat, cover the pan, and let the rice cook for 15 to 20 minutes, or until it's soft and the water is gone. Use a fork to fluff the rice when it's done. Add fresh coriander leaves as a garnish. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 25 minutes
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