Monday, January 31, 2011

Methi Pulao


Methi Pulao


Methi/Fenugreek leaves is something I am almost obsessed about these days.I seem to add it to Chapathi,Bhakri,Upma and even my North Indian curries[far cry from someone who detested the sight of greens!!].I prefer the mini-methi leaves which are so abundantly available here,perfect for a meal-rather than those huge bunches which give me a headache when it comes to cleaning!!


I've been hearing a lot about this pulao from my ma-in-law,who became an instant fan of it when my vanni[co-sis]made it once when they came down.She doesn't usually prefer any mixed rices because of the strong taste of garam masala,but in this pulao,the methi flavor is so good that there is no need to add any garam masala!I made it few days back to pair with Matar Paneer Masala[one more dish which I am obsessed about now] and I should say it made a great combination.The mild,subtle flavor of the rice along with the burst of many flavors in the curry made for a delicious lunch.

Methi Pulao


Methi Pulao

Recipe source - Lakshmi Kudua


Ingredients


Rice - 1 cup[I used Basmati,but any long grained rice,or raw rice can be used]
Methi leaves - 2 small bunches,washed[no need to chop the leaves as they tend to make the rice bitter]
Onion - 1 large,finely chopped
Green chilly - 1,finely chopped
Garlic cloves - 5-7 peeled
Coriander leaves - 2-3 tbsps,finely chopped
Water - 2 cups
Ghee - 1 tbsp
Salt to taste


Method


Wash and soak the rice for 10-15 minutes and drain.
In a pressure cooker,add ghee and saute onion,garlic cloves and green chilly for 3-5 minutes.
Add the methi and coriander leaves and saute for a minute or two.
Mix in the drained rice and stir well.
Add water and salt to taste and let it boil.
Close the pressure cooker and put on the cooker weight.
Let it cook for about 5 minutes or 1-2 whistles.
Switch off the flame and let the cooker come to room temperature.
Open the lid and fluff with a fork.
Serve hot.

Methi Pulao


21 comments :

  1. I was waiting for the recipe, since I saw it in flickr...looks flavourful n tasty. Pulao has come out perfect with each grain seperated

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  2. Wow,those methi leaves are so so fresh! I too love to add fresh methi leaves in NI curries,pulav sounds like a good idea !

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  3. I am a huge fan of greens. Your Pulao looks so tempting that too with each grain of rice separated! Presentation is a treat to the eyes. I too make Methi Pulao in a slightly different way. Do give it a try some time.

    http://amchi-bong-konnexion.blogspot.com/2010/10/methi-pulao.html

    Regards,
    Seema
    amchi-bong-konnexion.blogspot.com
    seemabbas.blogspot.com

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  4. pulao looks perfect and delicious....

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  5. treat to the eyes--loved the clicks a lot !

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  6. very recently i tasted this in a friend's place. Recipe sounds very simple yet very delicious too.Will give it a try

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  7. The methi here looks different. Adding the leaves without cutting sounds like a great idea, since I am lazy to clean and cut greens though I love to eat them:-)This is seriously easy and looks very inviting Divya!

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  8. This is very new to me. I thought its tastes bitter. I must give urs a try :)

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  9. Havent saw this much fresh methi leaves since a long, pulao looks super delicious..

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  10. Methi pulav is one of my favorite,luv d flavor of methi..I even liked the granular texture of the pulav

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  11. Oh Divya, even I am hooked onto these greens! Just made an amazing chicken curry with it last night. I bet this pulao is delicious!

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  12. Pulao looks really delicious!!

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  13. I've been bookmarking too many methi pulao nowadays .. this too looks perfect.

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  14. The photos of the rice are spectacular --esp the bunch of fresh methi!Can smell the aromas!

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  15. Fluffy and perfectly cooked rice! Love the fresh methi leaves in pulao. Must try soon.

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  16. I love bareek methi and piyava upkari.. yummy..never tried the pulav though..ma hubby hates adding onions to rice if there are no other veggies :( so can't try out this one..

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  17. Tried this recipe. It was fantastic!
    Only variation is I blended some coconut, coriander leaves and green chillies into a fine paste.
    Thanks for sharing the recipe.

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Love,
Divya.

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