Happy Deepawali!

Laddu & Kara Boondhi / Deepawali Special

Methi Pulao / Methi Rice

Ingredients:
2 cups - Basmati rice
Methi leaves - 1 bunch
2 tbsp - Ginger garlic paste
1 - Big onion ( sliced thin )
3 - Green chillies
1 - Tomato ( chopped )
1 - Clove
1 - Cardamoms
2 - Bay leafs
1″ - piece of Cinnammon
1 - tsp - Chilli powder
4cups - water
3 tbsp - Oil
1 tbsp - Ghee
Salt to taste.
Method:
Wash and finely chop the Methi leaves.( leaves only )
Wash and soak the rice in water 15 minutes.
Heat the oil and ghee in the cooker.Add the  cloves, cardamon,cinnammon and bay leafs and saute for a minute.
Add sliced onions and green chillies and fry till they start to brown.
Add the ginger garlic paste and saute for about 2 minutes.
Now add chopped leaves along with the chopped tomatos and  fry for another 2-3 minutes.
Add chilli powder, salt and mix well.
Now add soaked rice, mix it very gently, then add 4 cups of water, mix well.(slowly)
Cover and cook with the weight on, until you hear 1 whistle.
Switch off gas flame. Allow the cooker to cool naturally.

Serve with raita and chips!