Methi Pulao/Methi Paneer Pulao

Ingredients:

Basmathi Rice - 1 cup

Methi leaves - 2 cups

Paneer cubes - 3/4 cup

Onion - 1, chopped lengthwise 

Green peas - hand full

Green chillies - 4-5

Ginger - 1 inch

Garlic pods - 4-5

Fennel seeds - 1/4 tbsp

Cumin seeds - 1/4 tbsp

Bay leaf - 1

Cinnamon - 1 inch stick

Cloves - 4-5

Star anise - 1

Marati moggu - 1

Cardamom - 2

Cashews - 2 tbsp

Garam masala - 1/4 tbsp

Salt - as per taste

Water - 1 1/2 cup (or adjust according to quality of rice)

Butter - 1 tbsp

Procedure:

1. Pluck all methi leaves from stems, wash thoroughly, pat dry and keep aside.
2. Grind green chillies, ginger and garlic together to get a smooth paste.
3. Add paneer cubes in warm water and keep aside.
4. Heat butter in a pressure cooker, add cumin seeds, fennel seeds, cinnamon stick, cloves, cardamom pods, star anise, marati moggu, bay leaf, cashews and fry them until nice aroma comes out.
5. Add chopped onion, ground ginger-garlic-green chilly paste and fry until the raw smell disappears.
6. Now add methi leaves, garam masala and fry for just 30-40 seconds.Drain all the water, add paneer cubes, green peas and stir gently.
7. Add water, adjust salt and let them boil. When water is boiling, add washed basmati rice and cook until you get one whistle. After one whistle, turn to low flame and continue cooking for another 3-4 minutes.
8. Once all the steam escapes by its own, open lid and gently stir with a wooden spatula without disturbing the texture of rice. Serve hot with raita and enjoy.

TIP: Do not chop methi leaves. This may add bitterness to the dish.

If paneer is not available, you prepare this pulao by skipping paneer. But the combination of methi and paneer has great taste. So, if possible use them in combination. Sprinkle some lemon juice while serving for extra taste.