Fresh Methi Pulao | Fenugreek Leaves Rice
Fresh Methi Pulao | Fenugreek Leaves Rice is a one - pot rice recipe with robust flavors of seasonal greens such as fresh methi (fenugreek) leaves, spring onions, fresh green garlic and some veggies. It requires minimum use of spices in order to bring out the flavors of fresh fenugreek.
Equipment
- cook pot
- wooden spatula
Ingredients
- ¾ cup rice 150 gm.
- 1 cup Fresh methi leaves washed and chopped.
- ¼ cup spring onions and garlic chopped
- ¼ cup carrot chopped; 35 gm.
- ¼ cup fresh green peas 35 gm
- 6 cloves dry garlic chopped; 35 gm.
- 2 green chilies chopped
- ½ medium tomato chopped; optional.
- 3 tbsp cooking oil
- 3 cups water adjust as needed
Dry spices
- ½ tsp turmeric powder haldi powder
- 1 tsp coriander powder dhania powder
- 1 tsp salt adjust as preferred
- ¼ tsp garam masala powder optional
- 1 black cardamom
- 3 cloves
- 1/2" cinnamon stick
Tempering
- ¼ tsp shahjeera
- 1 tbsp oil
Instructions
- Firstly, wash and soak rice.
- Then heat oil in a pot or pan and tip in it cinnamon, black cardamom and cloves.
- Now add garlic and white chopped bulbs of spring onions and garlic. Sauté till garlic turns pink.
- Add chopped methi (fenugreek) leaves and sauté for a minute.
- Then add, green peas, chopped carrots and green chilies. Sauté the veggies well on moderate heat.
- After a few minutes of sauteing, add salt, turmeric powder and coriander powder. Mix well.
- Continue to sauté for a minute and then add chopped tomatoes. Cover and cook on moderate flame till the tomatoes soften. Adding tomato is optional.
- Once the tomatoes soften, add required quantity of water.
- When the water comes to a rolling boil, add soaked and drained rice. Initially cook on moderate flame. Then lower the flame and cover the rice and let it cook.
- Finally, when the rice is cooked, sprinkle some shahjeera and hot oil over the pulao. Keep on dum for 3-5 minutes. Enjoy hot Methi Pulao.
What to serve with
- Enjoy Hot Methi Pulao with Sai Bhaji and Vegetable Boondi Raita alongside Salted Mint Lassi and some fries or crackers. Serve alongside Chhole Masala, Black Eye Peas Curry or Paneer Makhni
Video
Notes
- Preferably use a long grain variety. However a regular variety also goes well.
- Clean the methi leaves well before using. Even a speck of left over silt on the leaves will ruin the pulao.
- If spring garlic (fresh green garlic) is not available, just omit and proceed with the recipe.
- Customize veggies according to your preference, but don't go overboard with them.
- Adjust spices according to your preferences.
- Use minimal spices, because we want to bring out the flavours of fresh methi.