Fenugreek (Methi) Pulao (Brown Rice)

Ingredients

• 140 g brown basmati rice, soaked 30 min
• 80 g fresh fenugreek (methi) leaves, washed and chopped
• 1 medium onion (100 g), thinly sliced
• 1 tsp cumin seeds
• 2 green cardamom pods
• 1 small bay leaf
• 1 tbsp ghee
• ½ tsp turmeric powder
• ¾ tsp salt
• 420 ml water

Preparation

1. Drain soaked brown rice; set aside.
2. Heat ghee; crackle cumin, cardamom, and bay leaf.
3. Sauté onion until soft and lightly golden.
4. Add methi, turmeric, and salt; cook 2 minutes until leaves wilt.
5. Stir in rice, add water, bring to a boil.
6. Cover and simmer on low 30–35 minutes until rice is tender; rest 5 minutes, fluff, and serve.