Methi Pulao recipe
This fragrant rice dish, enriched with the unique taste of fresh methi (fenugreek) leaves, is not only quick to prepare but also a family favorite.
Ingredients
- 2 cups basmati rice बासमती चावल
- 2 cloves लवंग
- 1 cardamom इलायची
- 1 1 inch cinnamon stick (दालचीनी)
- 1 bay leaf तेज पत्ता
- Salt to taste (नमक)
- 1 bunch fresh methi leaves हरी मेथी
- 1 medium onion प्याज
- 5 green chillies हरी मिर्च
- 1 tbsp ginger garlic paste अदरक लेहसुन की पेस्ट
- 1/2 tsp turmeric powder हल्दी
- 2 tbsp oil + extra for boiling rice तेल
Instructions
- Prep the Methi Leaves: If using fresh methi, cut and clean the leaves, then set aside. If using frozen, thaw them beforehand.1 bunch fresh methi leaves
- Soak the Rice: Soak 2 cups of basmati rice for half an hour.2 cups basmati rice
- Prepare the Paste: Grind a medium-sized onion, ginger, garlic, and green chillies with a little water to form a smooth paste.1 medium onion, 1 tbsp ginger garlic paste, 5 green chillies
- Cook the Masala: In a pan, heat 2 tbsp of oil. Add the whole garam masala (cloves, cardamom, cinnamon, bay leaf) and fry briefly. Add the ground onion paste and turmeric powder. Cook until the raw smell of onions disappears, adding water if necessary.2 cloves लवंग, 1 cardamom, 1 1 inch cinnamon stick (दालचीनी), 1 bay leaf, 2 tbsp oil + extra for boiling rice, 1/2 tsp turmeric powder
- Add Methi Leaves: Stir in the methi leaves. Cook until the methi aroma is released.1 bunch fresh methi leaves
- Combine with Rice: Drain the soaked rice and add it to the pan. Fry for a few minutes.2 cups basmati rice
- Cook the Pulao: Add the required amount of water for the rice, salt to taste, and a few drops of oil to prevent sticking. Cook in a pressure cooker for 3 whistles.Salt
- Serve: Once cooked, let it rest for a few minutes. Serve hot with a side of raita for a complete meal.