Methi Pulao/ Methi Bhaat/ Fenugreek Leaves Rice

The onset of monsoon is the onset for fresh green leafy veggetables...that means the onset for trying the various recipes of these veggies.

After tasting the delicious methi pulao prepared by my friends mother, I thought of giving it a try.
The Methi Bhaat (as it is called in Kannada) came out really awesome. Hence posting this recipe.

This is a very simple recipe of methi pulao and it can be packed easily for our lunch boxes.
Methi has this speciality that it gives out its flavour to any item that it is combined with.
With Methi Aloo, the aloo (potatoes) tastes declicous.
With Methi Parathas, the parathas tastes decilious.
And now with Methi rice, the rice tastes delicious.

Ingriedients:
1 bunch methi leaves (fenugreek leaves) - cleaned and chopped
1 cup rice
3 green chillies - vertically slit
Karipatta - 5-6 leaves
1 teaspoon mustard
1 teaspoon jeera (Cumin seeds)
Hing
Oil
Water
Salt

Procedure:
1. Wash the rice and keep it aside for around 30 minutes.
2. In a steel pressure cooker, pour 2 tablespoon oil, add mustard and wait till it splutters.
3. Add Jeera, green chillies, hing and karipatta.
4. Finally add the the chopped onions with apinch of salt.
5. Once the onions become golden brown, add the chopped methi leaves and let it cook for 2-3 minutes
6. Next add the washed rice and mix well.
7. Finally add 2.5 cups of water and required amount of salt (as per taste) and pressure cook it for 3-4 whistles.
8. Once the cooker cools down, mix it well.

Serve the hot Methi Pulao with raita, pickle and papad.

Notes:

1. If you find the methi little bitter, add half teaspoon sugar while adding methi.
2. You can also add matar(green peas) to the rice, to prepare Methi Matar Pulao, which is much more delicious.
3. Instead of methi, you can also add Palak leaves(Spinach) to prepare palak pulao. I prepare pulao, even with  Dill leaves(Sabsige soppu\ Shepu). It tastes really awesome.
4. I usually add some carrot pieces to the pulao to make it more healthy.