This pulao is a simple, healthy preparation of cooked rice, mixed and spiced up with methi leaves and spices. The addition of oats and coconut milk and spices brings out rich and delicious flavors to the rice.
To begin, heat oil in a heavy bottom pan over medium heat.
Add cumin seeds, grated ginger, and sauté for a few seconds.
Stir in the fenugreek leaves, oats, turmeric powder, and sauté until the leaves have softened.
Add in the whole spices, salt, green chilies and the rice. Add in the coconut milk and 1-1/4 cups of water.
Check the salt and adjust to suit your taste.
Bring the methi rice to a quick boil. Once the rice comes to a boil, turn the heat to low, cover the pan and allow the rice to cook along with the spices and leaves until all the water is completely absorbed.
Once you notice all the water is completely absorbed, turn off the heat and allow the rice to rest for about 5 minutes.
After 5 minutes open the pan, add the steamed peas and serve.
Serve the Methi Pulao along with a Cucumber Raita for a refreshing lunch or dinner.