Tomato & Fenugreek Pulao

My sister-in-law Archana has taught me this recipe. It is made only with 5 ingredients and it is yum! It is a great accompaniment with a hearty soup or with a spicy stew.



1/2 cup dried fenugreek leaves (Kasuri Methi) - available at the Indian store
2 cups chopped red tomatoes
1 tbsp cumin seeds
1 tbsp ghee or butter
1 cup white basmati rice


In a mixing bowl, wash basmati rice 3 times in cold running water, and each time, drain all the water without wasting a single grain of rice. Set aside.
In a 4 qt pot (wide pot), heat ghee on medium heat. Once ghee is hot, add cumin seeds and fenugreek leaves, saute for a minute.
Add tomatoes and cook for 5 minutes, stir frequently. Add salt (about 1 tsp) and then add all the rice. Add exactly double the quantity of water (so 2 cups for 1 cup of rice).
Bring the mixture to a boil.
Once the mixture has come to a boil, turn the heat to low and cook covered for another 10 minutes or until all water has been absorbed by rice.
Stir genty so that the fenugreek leaves and tomato mix well with the rice. Let it sit for 10 minutes and then serve hot as a side dish.

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