Ingredients

• 1 bunch methi leaves (individually removed from the stems and washed thoroughly
• 1.5 cup - basmati rice, boiled (should be partially cooked - 75%)
• 1 tsp - cumin seeds (jeera)
• 2 medium onions, finely chopped
• 2 to 3 cloves - garlic, crushed
• 2 to 3 - green chillies, chopped
• 1 tsp - kasoori methi
• salt and red chilli powder to taste
• ghee

How to Make Plain Methi Pulao

• To remove the bitter taste of the methi leaves soak them in salt water for 5-10 minutes.
• After some time, squeeze out the water from the methi leaves. Set aside.
• Heat ghee. Add cumin seeds.
• As they splutter add the onions.
• Stir, add the crushed garlic. Saute for half a min.
• Add green chillies, methi leaves, kasoori methi and saute until the mixture is dry.
• Add rice, mix well and put on "dum" for 10 minutes. by sealing off the covered pan with dough, and placing the pan on low heat.