Rajma methi pulao

Ingredients:

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• Basmathi rice/Sona masuri - 1 cup
• Onion - 1 medium sized
• Tomatoes - 2 big ,ripe
• Green chillies - 3
• ginger-garlic paste - 1 tsp
• Methi leaves - separated from stalk and washed
• Rajma - soaked overnight and pressure cooked( 3 whistles)

Reserve the stock after cooking rajma.

• salt - to taste
• oil and ghee - 1 tsp each
• garam masala - 1/2 tsp

To be crushed in a pestle and mortar

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• Peppercorns - 8
• cinnamon - 1/2 inch
• cloves - 4
• elachi - 2
• aniseed - 2 pods(optional)
• saunf - 1/2 tsp
• jeera - 1 tsp

Method:

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• Soak rice in water for 10 min and the drain the excess wwater.
• Heat oil and ghee in a kadai.Add the crushed ingredients along with chopped onions,green chillies ,ginger-garlic paste and saute till the raw smell goes off.
• Add chopped tomatoes and saute for 3 min .Add the methi leaves sand saute again for 2 min.
• Add turmeric powder,salt,rajma,garam masala and saute for another 2 min.
• Add the rice and saute till it becomes slightly dry.
• Switch off the flame .Add 2 cups of stock (diluted with water if needed )
• Mix well and add the ingredients into a rice cooker .
• Cook and garnish with chopped coriander leaves.

Serve hot with raita and papad.