Monday, January 5, 2009

Methi (Fenugreek) Pulao



This recipe is from my amma and she makes it quite often as methi has high medicinal properties inspite of its bitter taste. This Pulao is a complete and healthy meal by itself when served with raitha of your choice.

Ingredients: serves 2-3
Rice - 1 cup (Basmathi/sona masoori or any rice)
methi leaves - small bunch

Onions - 2
green chillies - 2
clove - 2 (optional
cinnamon - 1" (optional)
ginger - 1"
garlic - 4 cloves
tomatoes - 2 medium
garam masala powder - ½ tsp
red chilli powder - ½ tsp
turmeric powder - ½ tsp
water - 2 cups

salt to taste
refined oil/olive oil - 1 tbsp

Method:
Wash methi leaves till the water comes out clear(not muddy) For the final rinse add salt and leave for 10 minutes and then drain the leaves on a colander. Chop the leaves finely.

Wash rice well in running water and keep aside to soak for 30 minutes. Drain it and keep aside the water in which the rice was soaked.
wash and peel ginger and garlic and blend to a smooth paste.
Peel onions and slice them finely.
wash and chop tomatoes into fine pieces.
wash and slit green chillies.

Heat oil in a deep bottomed non stick kadai, when hot splutter cloves and cinnamon then add chopped onions, slit green chillies and ginger-garlic paste and saute till brown. Add chopped methi leaves and saute for around 5-7 minutes until the leaves are wilted and turns dark green in colour. Now add red chilli powder, turmeric powder and garam masala powder. saute for about 30 secs and add chopped tomatoes. Mix well and cook till tomatoes are soft and nice.


Now add salt and rice and saute on low flame for around 3 minutes till the rice turns opaque. Meanwhile make 2 cups of water with the water that was used to soak the rice ( so that the nutrients of the rice are not gone a waste). Boil the water separately in a vessel and add to the methi-rice mixture. Increase the flame to high and get the mixture to a boil.
Cover the lid, reduce the flame to medium and cook for around 7 minutes without interfering in between. Put off the gas and forget it again for another 5 minutes. Don't peep to check if the rice is cooked. After 5 minutes or so, open the lid and tranfer the pulao into the serving bowl and serve hot with raitha of your choice!!


8 comments:

Arundhuti said...

Hi Poonam,

Nice recipe. I have never tried methi pulao. This one is now bookmarked!

Trupti said...

Poonam, methi pulao looks very delicious

poonam said...

Thanks gals for your lovely comments!!!

Vibaas said...

Looks delicious. First time here. You have a nice collection of recipes :)

Vij said...

Hi ya
This is my first time here.
Yummy pulao poonam! looks so tempting ...you got the rite colouring. Gr8 job!

sowmya said...

that looks very colourful..nice pulao recipe..

Indranee said...

Lovely pulao Poonam...looks so yummy! Just want to let you know that I've changed my blog name now...it's no longer the old one(Mistress of Spices). Happy New Year!

spicelover said...

Hi poonam,
very healthy & a different pulao
Will sure give it a shot:)