Friday, March 22, 2013

Methi Pulao|Fenugreek leaves pulao

Methi Pulao|Fenugreek leaves pulao

Preparation time: 5 minutes
Cooking time: 10minutes


1 Cup Basmathi rice
1 Onion
2 tomatoes
1 tsp ginger-garlic paste
Mint leaves fistful
¼ cup methi leaves (I used frozen methi leaves)
Veggies of ur choice (mushrooms, paneer, green peas are of good choice)
1tsp Chilli powder
1tsp Corainder powder/dhaniya powder
Salt (to taste)
Coriander leaves/cilantro (for garnishing)

To temper

1 bayleaf
1 clove
1-2 cinnamon

How I made It

  • Wash and soak rice in 1½ cups of water for 10mins. 
  • In a wok heat oil and temper the items given. add the chopped onions. half cook it and add ginger-garlic paste. saute for 3-5mins at medium flame.
  • Now add chopped tomatoes,cook until till goes gooey. add the methi leaves. give a quick fry.
  • add chillipowder and coriander powder. mix well.

  • add mint leaves and veggies of choice. mix it together. Now add the soaked rice without water (retain the water)
  • Quick fry the rice and add the retained water. Check for salt at this time. Cook for 5 mins in high flame and for 10 mins in low flame. 

Garnish with coriander leaves and serve hot with onion raitha.


For cooking in a pressure cooker follow the same procedure. Keep for 1 whistle then simmer the flame, cook for 5mins and serve.

Linking this Recipe to: Cooking with Seeds Rice Event 

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