1 1/2 cups rice, washed & soaked for 15 min.
2 1/2 cups water
5 bunches small methi (leafy vegetable)
2 onions
2 tomatoes, chopped
4 tbsp. oil
1/4 tsp. cumin (jeera)
Bunch of coriander leaves
3 - 4 green chilies
1 inch piece ginger
8 - 10 flakes garlic
Pinch of turmeric powder
Salt to taste

Methi Pulao

1. Cut the tips / roots of the methi, chop the leaves / stem into two. Soak in water & wash for at least 7 - 8 times in running water so that the methi seeds & mud are removed completely. Ensure that the leaves are well cleaned or else the pulao will have a slightly bitter taste. Let it drain completely.
2. Grind together using little water, coriander leaves, green chilies, cumin seeds, ginger & garlic. Finely slice / chop onions & tomatoes.
3. Heat oil in a vessel. Add onions. Fry till brown. Add ground masala. Fry till oil & masala separates. Then add tomatoes with turmeric powder & salt. Fry till tomatoes are well blended with the masala.
4. Add methi, fry for a minute. Add rice, fry for a minute & add water. Let it boil, check salt etc. When the water nearly dries up place the vessel on indirect heat on a low gas mark, cover & allow to cook till done.
5. Serve hot. (This dish tastes very nice & is specially for those people who do not like methi bhaji because of its bitter taste.)
   Serves: 2 - 3
   Preparation time: 20 minutes