Methi Aloo and Chana dal pulao

This recipe is inspired from Ramya Bala of ramya cook's.. This is one of those fabulous recipe from her kitchen.... i tried to reproduce the same with my taste and what i had at home .... So here goes the recipe...

INGREDIENTS

Basmati Rice-2cups
Methi Leaves-1 bunch(cleaned and chopped)
Chana dal - 1cup(soaked overnite i used the kala/black chana)
Potato - 2nos
Onion- 1 big (finely chopped)
Tomatoes- 2 (chopped)
Fennel seeds-1tsp
Cinnamon- 1stick
cardamom-1
clove -4
bay leaves-2-3
Green chilli-4
Ginger Garlic Paste - 1tbsp
Red chilli pwdr-1tbsp
Coriander Pwdr-1tsp
Jeera pwdr-1tsp
Garam masala pwdr-1tbsp
Turmeric-1tbsp
Salt to taste
Oil-1tbsp
Butter - 1tbsp

METHOD

1. Soak 2 cups of Basmati Rice for 30 mins
2. Heat oil in the pan. Season with fennel seeds, cinnamon sticks, cardamom, cloves and bay leaves.
3. Take a couple of mins and add the green chilli and ginger garlic paste. Wait for sometime until the raw smell of garlic leaves
4. Now add the onions and saute until they turn soft. Add tomatoes and lil salt and saute for couple of more mins. Now add all the powders listed above and give a nice stir.
5. After 2 mins add the methi leaves and saute for around 5 mns and close the lid. This process helps to take away the bitter taste in methi leaves.
6. Now add the potatoes, chana dal, salt and give a quick stir.
7. Now add the rice. If you are using a electric rice cooker transfer contents to the vessel and cook until rice is done.
8. Garnish with coriander leaves and serve it with Onion Raita...