Methi Pulao with raita

Methi is the most used herb in our house now. Coriander is my most favorite herb in all that I cook. Although Coriander is frequently used in our house, I still try to make something interesting from Methi leaves, I came across Methi Pulao in a cook book and I wanted to try.
This is a very simple recipe, you can try when there is little time to plan for a pulao. Or when there are unexpected guest.

You need
Basmati Rice - 1 Cup
Methi (fenugreek) leaves - 1 ½ cups
Ginger Garlic paste - 2 tsp
Onions, thinly sliced - 2
Tomatoes cubed - 3
fresh/frozen peas - ½ cup
Corriander powder - 2 tbsp
Cumin powder - 1 tbsp
Red chilli powder - 2tsp
Kasuri Methi (Dried Fenugreek),crushed - 2 tsp
Salt to taste
Lemon juice - 2 tsp
Oil - ¼ Cup
Water - 1 ½ cups

Heat oil in a skillet. Add the thinly sliced onions and saute till transparent and soft. Add the ginger garlic paste and saute for a minute. Now add the washed methi leaves and saute for 3-4 minutes, till the methi leaves are fragrant. Once the methi leaves are done, add the tomatoes, and cook till soft. Add the coriander, cumin and chilli powders, fry for a minute. Have this in the cooker, and add water and close the lid. Increase heat to high and when the steam begins to rise, lower heat and open lid slowly. Add the washed Basmati rice. Stir in lemon juice, kasuri methi and salt to taste. Close with lid and turn heat to high. When the steam begins to rise, place weight on the lid and lower heat. Cook for 10 minutes and then turn off heat. Mix well before serving hot with a cucumber raitha.

This was prepared with the intention to be simple and for less time consuming. Otherwise, you can add carrot and beans in less quantities and adjust the spices accordingly. I prefer to eat the methi pulao with just the taste of methi leaves.