Saoji Methi Pulao - Maharashtrian Style Fenugreek Leaves Pulao

Step 1: To prepare Saoji Methi Pulao Recipe, start by preparing saoji masala first

Step 2: Dry roast all the spices mentioned for saoji masala like whole black peppercorns, bay leaves, cinnamom stick, black cardamom, cardamom, star anise, cumin seeds, fennel seeds, poppy seeds, dessicated coconut powder except chilli powder

Step 3: Grind it in Mixer grinder along with chilli powder into a fine powder

Step 4: (If using dry red chilli, dry roast it along with other spices

Step 5: )Take oil in Cast Iron Handi, add cumin seeds and then add onion into it

Step 6: When onion is translucent and looks cooked, add ginger garlic paste

Step 7: Cook it for 2 to 3 minutes, add tomatoes to it

Step 8: When the tomatoes become tender, add red chilli powder, and saoji masala with salt

Step 9: Now wait for the masala to cook well in the mixture, when it is blended well, add green peas and fenugreek leaves into it

Step 10: Cook for 5 minutes and then add rice with 4 cups of water

Step 11: Let the rice cook on a high flame

Step 12: When there is a little water left, lower the flame, cover pan with lid and let the rice fully cook

Step 13: Serve Saoji Methi Pulao Recipe along with Ajwaini Tamatar Bhindi and Phulka to make it a delicious everyday meal