methi pulao recipe | how to make methi pulao

Methi pulao is a one pot nutritious meal with the goodness of fenugreek leaves and mix vegetables.

 i have added carrot and peas to make the methi flavors mild and to balance the slight bitterness of methi.

 

 

Healthy pulao made with fenugreek leaves and mix vegetables.quick, healthy and a mildly flavored rice cooked with fenugreek leaves. I usually make this lunch box

I use whatever veggies are in stock like potatoes, carrots, green peas or soya chunks, paneer . No matter what you use, the aroma and taste of the fresh methi leaves is dominant.




This methi pulao can be made in a pressure cooker or in a pot, the pulao can also be made without vegetables.

serve methi pulao with curd or onion tomato raita or boondi raita.

Please click here for more pulao/rice recipes

You can check out tomato methi pulao recipe here




Ingredients:
1 cup basmati rice
2 cups methi leaves/fenugreek leaves, 80 grams, finely chopped
¾ cup chopped mix vegetables
1 medium to large onion, sliced or ½ cup thinly sliced onions
½ inch ginger/adrak + 3 to 4 garlic/lahsun + 2 to 3 green chilies, crushed to a paste in mortar-pestle
½ tsp red chili powder/lal mirch powder
½ tsp coriander powder/dhania powder + 1/2 tsp garam masala
2 cups water
2 to 3 tbsp oil
salt as required

whole spices:
½ tsp cumin seeds/jeera
1 black cardamom/badi elachi
2 green cardamoms/chotti elachi
1 inch cinnamon/dal chini
3 to 4 cloves/lavang
1 or 2 single strand of mace/javitri

Method:

1 wash and soak rice for at least 10 mins, drain and set aside.

2.Pluck the methi leaves from the stems and rinse in lot of water. sprinkle salt and soak for a while for the mud to settle down. Drain them completely.

3.heat 2 to 3 tbsp oil /Ghee in a pressure cooker and saute the following spices till fragrant - ½ tsp cumin seeds, 1 black cardamom, 2 green cardamoms, 1 inch cinnamon, 3 to 4 cloves and 1 or 2 single strand of mace

4.then add ½ cup thinly sliced onions. stir often and saute the onions till they start turning golden.

5.then add the crushed ginger+garlic+green chilli paste. stir and saute till the raw aroma of ginger and garlic goes away.

6.now add the finely chopped methi leaves. about 2 cups of methi leaves which have been finely chopped. stir and saute for 3 to 4 minutes on a low to medium flame.

7.then add ¾ cup chopped mix vegetables and stir well.add 1/2 tsp garam masala powder, ½ tsp red chili powder and ½ tsp coriander powder. stir very well again.

8 Add the soaked basmati rice. stir and saute for a minute.pour 2 cups water,add salt. stir again.

9 pressure cook the pulao on medium to high flame for 2 to 3 whistles. when the pressure settles down on its own, remove the lid. gently fluff the pulao.

10. if cooking in kadhai ,cover with a lid once water in rice is amost absorbed and cook on a low flame for 5 minutes  or till done
11 Serve with raita

Tips:

1. can add 1/2 tsp turmeric powder to above recipe