Add green chilies, garlic, and ginger to a mixer jar. Add 1/4 cup of water and blend into a paste.
Wash and soak 2 cups of Basmati rice for 15 minutes.
In a pot, add 2 liters of water along with bay leaves, cinnamon stick, cardamom pods, cloves, star anise, mace, whole peppercorns, shahi jeera, and salt. Bring the water to a boil.
Add the soaked rice and cook until it's 3/4 done.
Drain the excess water, ensuring the whole spices remain with the rice.
In a pan, heat ghee. Once hot, add the paneer cubes and shallow fry until they develop a brown coating. Remove the paneer and set aside.
In the same pan, add sliced onions and sauté until golden brown.
Add the chili, garlic, and ginger paste, and cook for 3-4 minutes.
Add the peas and mix well. Cover the pan and cook for 10 minutes.
Once the peas are cooked, add the fenugreek leaves and sauté for a minute.
Add the cooked paneer, garam masala, and salt to the mixture. Mix well.
Finally, add the cooked Basmati rice and mix everything thoroughly. Cover and cook the pulao on medium flame for 5 minutes.
Methi pulao is now ready to be served.
Ingredients
Directions
Add green chilies, garlic, and ginger to a mixer jar. Add 1/4 cup of water and blend into a paste.
Wash and soak 2 cups of Basmati rice for 15 minutes.
In a pot, add 2 liters of water along with bay leaves, cinnamon stick, cardamom pods, cloves, star anise, mace, whole peppercorns, shahi jeera, and salt. Bring the water to a boil.
Add the soaked rice and cook until it's 3/4 done.
Drain the excess water, ensuring the whole spices remain with the rice.
In a pan, heat ghee. Once hot, add the paneer cubes and shallow fry until they develop a brown coating. Remove the paneer and set aside.
In the same pan, add sliced onions and sauté until golden brown.
Add the chili, garlic, and ginger paste, and cook for 3-4 minutes.
Add the peas and mix well. Cover the pan and cook for 10 minutes.
Once the peas are cooked, add the fenugreek leaves and sauté for a minute.
Add the cooked paneer, garam masala, and salt to the mixture. Mix well.
Finally, add the cooked Basmati rice and mix everything thoroughly. Cover and cook the pulao on medium flame for 5 minutes.
Methi pulao is now ready to be served.