Ingredients

• 3 cups - basmati rice
• 1 cup - coriander leaves
• 1 cup - pudina leaves
• 5 - green chillies
• 1 - tomato
• 2 tbsp - methi seeds
• 2 - large onions
• 1.5 tbsp - ginger garlic paste
• 4.5 cups - water
• 4 tbsp - ghee
• whole garam masala (cloves - 8, cinnamon - 5, elaichi - 4)
• salt

How to Make Special Methi Pulao

• Soak methi seeds overnight. Wash and soak rice while you begin the cooking process.
• Heat ghee and add whole garam masala. Wait till they splutter.
• Add onions and fry till they are transparent. Add ginger-garlic paste and stir fry well till raw smell leaves.
• Add tomato and fry well along with green chillies, coriander and pudina leaves.
• Add the soaked methi seeds (drain the water from the methi). Stir for 3 mins.
• Add 4.5 cups of water, salt and bring it to a boil.
• Add rice and cook till done while stirring just once or twice in between.
• Serve hot with pudina chutney.
• Make the chutney by blending together coconut, pudina leaves, tamarind, ginger, green chillies, and salt.