Methi_Pulao (Fenugreek leaves pulao) (200th Post)

Ingredients:
Basmati Rice - 1 cups
Methi leaves (fenugreek leaves) - 1 cup
Coriander leaves - 1/2 cup
Mint leaves - 20 nos
Coconut milk - 1/2 cups
Water - 2 cup
Sliced onion (Neela vaakil) - 1 no
Green chilli - 4 nos (keeri vidavum)
Pepper - 10 nos
tomato - 1/2
Aniseed (Sombu) - 1 tsp
Bay leaf - 2 no
Cardamom - 4 no
Cinnamon - 2 no
Cloves - 2 no
Annachi mokku - 3 no
Curd - 1 tsp
Lemon juice - 1 tsp
Ghee - 2 tsp
Salt - to taste
oil - to fry

Method:
* Wash the rice well and Soak it 30 min in milk and water.
* Heat 2 tsp of ghee and oil in a pressure cooker, add the ani seed,whole pepper, cinnamon, cardamom, cloves, Bay leaves, Annachi mokku and after roasting a little add sliced onion and Green chilli.
* Add coriander,mint and fenugreek leaves and fry it well.
* Then add curd and lemon juice.
* Add 2 cup of water and 1/2 cup of coconut milk together. Add salt,tomato and let it boil.
* Then dry the water from rice and add into this boiling water mix.
* Let it boil the rice for a while in medium flame.
* Then put the whistle, make flame in low. Let it be there for 7 min.
* Then transfer the puloa to serving bowel.
* serve it hot.

MythiliThiyagu