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Methi Pulao Recipe -- How to make Methi Pulao

Hi, Thank you, friends and viewers. Today I will post how to make Methi Pulao Recipe.
Methi pulao, rice cooked with fresh methi leaves and veggies. Come December, right season for the fresh coriander leaves, methi leaves(fenugreek leaves), Muli(Radish) and also for Gazar(Red Carrot) to make gazar ka halwa. I love to use them in my day to day cooking. Methi or Fenugreek leaves are good for health. Mildly bitter in taste keeps blood sugar under control, good for hair also. Don't know how far it is true and proven right but daily a teaspoon full of methi keeps the hair fall under control and also helps in growing healthy hair.
We can find different varieties of recipes with the fresh leaves like methi paratha, methi thepla, methi pakoda, dal, curry etc.,

Methi Pulao

Methi Pulao -- Rice cooked with fresh fenugreek leaves.

  • 1 Cup Rice
  • 2 Cups Fenugreek Leaves(Methi Leaves)
  • 1 Carrot
  • 1 Potato
  • 1 Onion
  • 1/4 Cup Peas
  • Salt to Taste
  • 3 to 4 Green Chillies
  • 3 to 4 Garlic Cloves
  • 2 to 3" Ginger
  • 2 to 4 Cloves
  • 3" Long Cinnamon Stick
  • 1 Bay leaf
  • 2 to 4 Elaichi/Cardamom
  • 2 Tablespoon Oil/Ghee
  1. Discard methi leaves from stem and chop them.
  2. Wash thoroughly, add little salt and keep aside. It can reduce the bitterness from them.
  3. Cut carrot, potato into cubes.
  4. Slice onion.Soak peas in luke warm water.
  5. Soak rice for half an hour.
  6. In a mixer grinder, grind ginger, garlic, and chillies to a coarse paste. Or we can use mortar and pestle. Muddle it.
  7. In a thick bottom vessel or pressure cooker, heat oil/ghee.
  8. Add cloves, cinnamon, cardamom and bay leaf. Add grounded ginger, garlic and chilli paste.
  9. When they splutter add sliced onions.
  10. Fry them till they turn light brown or translucent.
  11. Add chopped carrot and potato and also peas. Saute for a while.
  12. Squeeze out excess water from the fenugreek leaves and add them too. Saute it well.
  13. Drain rice and add it to the above veggies.
  14. Add 2 cups of water, salt to it.
  15. Cook for two to three whistles.
  16. Once the pressure goes off, open the lid and mix it with a spatula.
  17. Serve methi pulao with plain onion raita.

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