Tuesday, November 6, 2012

Methi Pulao

Winter is approaching here and we can see lovely METHI leaves in the market these days. The moment I say METHI many of  you think its gonna be a bitter dish, no no don’t worry its really a very nice flavoured rice with very less ingredients what you  have at your kitchen.  Even if you don’t have fresh methi leaves you can still manage with the dry version. But I suggest you try making this first with the  fresh leaves, as you will fall in love with the divine, yummy and healthy dish as its  with loads of methi in it.

Lets move on straight to the recipe:

Cook time: 30 min
Serves: 4-6


Methi – 1 bunch ((approx  250 g)
Rice- 2 cups
Oil – 2 tbsp
Cumin seeds –  ½  tsp
Tomato – 1 medium chopped
Turmeric powder   ¼   tsp
Green chillies – 2 nos. finely chopped
Red Chili Powder – to taste and spice it to your level
Coriander Powder  – 1 tbsp
Salt – to taste
Water – 4 cups
Chop the roots and clean the bunch of methi leaves and wash it well. Once the water is drained, chop them fine. Add some generous amount of salt on the leaves, mix and keep aside for 15-20 minutes.
 Wash the rice well and soak in some Water and keep aside for 20 minutes.

In a pan which has a tight  fitting lid, heat Oil, Once its hot, throw in the cumin seeds and allow them to change color. Now add the green chillies, tomatoes and turmeric powder.

Go back to the  methi leaves bowl  and qqueeze out the water from the fenugreek leaves and put them in the pan (masala). Now you add coriander powder and red chili owder.  Let it cook for a couple of minutes.

Drain the water from the rice and add this to the methi Leaves. Let is cook for 2 more minutes.
Add the water and mix well. Now its time to check on the Salt, add  as much as you need.

Increase the flame  and allow the rice to cook till most of the water gets  evaporated and you can see the rice come up to the surface. Give it a gentle mix and reduce the flame to a simmer level and cover and cook for 15 minutes Now your kitchen is filled with the aroma of the methi leave. I just love this aroma
After 15 minutes, open cover, turn off the heat. Cover and allow the rice to rest for a couple of minutes.

Serve hot  methi pulao with raita.

1. Kasturi Methi/Dried Fenugreek Leaves can be substituted (approx 1 cup).
2. If Dried Fenugreek leaves are being used, there is not required to salt and soak the leaves. Add directly to the pan.



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