Methi/Fenugreek Pulao/ Venthaya sadham

Ingredients:

Rice – 1 cup

Methi/ Fenugreek seeds – 1 tbsp

Small onions – 2 cups (don’t slice)

Green chillies – 5 (slit it)

Curry leaves

Turmeric powder

Salt

Oil – 3 tbsp

To temper:

Mustard seeds – ½ tsp

Gram dhal – 2 tsp

Urad dhal – 2 tsp

Method:

1. Wash and soak rice in water for 20 mins.

2. Heat oil in a pressure pan and temper the given ingredients and simmer the flame.

3. Now add methi seeds and fry till it changes to golden brown.

4. Now add onions, green chillies, curry leaves and fry.

5. Add turmeric powder and the soaked rice along with water.

6. Add salt.

7. Pressure cook it for 2 – 3 whistles.

8. Cool and open.

9. Serve with boiled eggs.