Methi Tomato Pulao | #shortrecipe #shorts

Here's a simple recipe for Methi Tomato Pulao:

Ingredients:

1 cup basmati rice
2 cups water
1 tbsp oil or ghee
1 tsp cumin seeds
1 large onion, chopped
1 tbsp ginger-garlic paste
2 large tomatoes, chopped
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala powder
1 bunch fresh methi (fenugreek) leaves, washed and chopped
Salt to taste
Instructions:

Rinse the rice in cold water until the water runs clear. This will remove excess starch from the rice.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and reduce the heat to low. Cover the saucepan and let the rice cook for 15-20 minutes or until fully cooked.
Once the rice is cooked, remove it from the heat and let it cool for 5 minutes.
In a separate pan, heat the oil or ghee over medium heat. Add the cumin seeds and let them splutter for a few seconds.
Add the chopped onion to the pan and sauté until it turns golden brown.
Add the ginger-garlic paste to the pan and sauté for a minute.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala powder to the pan. Mix well and cook until the tomatoes become soft and mushy.
Add the chopped methi leaves to the pan and sauté for 2-3 minutes or until the leaves wilt.
Add the cooked rice to the pan and mix well with the tomato-methi mixture.
Add salt to taste and stir everything well.
Cover the pan with a lid and let the pulao cook on low heat for another 5-7 minutes.
Turn off the heat and let the pulao rest for a few minutes before serving.
Enjoy your Methi Tomato Pulao!