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Home » BACHELOR COOKING » Methi pulao recipe | Methi recipes

Methi pulao recipe | Methi recipes

June 25, 2014 by Raks Anand 18 Comments /

methi-pulao-recipe
I bought a bunch of methi leaves when I went to shop at Mustafa and it was fresh, so too hard resist buying. I was thinking what else to make other than making methi thepla. Then made pulao in my own way and turned out easy yet very flavorful and makes a perfect lunch box recipe. Since I made only for us two, I made it in my non stick kadai itself. It was perfectly done and super easy. Sure to follow this method when I make this kind of pulaos.
methi-pulao-2

Methi pulao recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 45 mins    |  Cook time: 20 mins    |  Serves: 2

Ingredients

Basmati rice – 1 cup


Methi leaves – 1 cup


Green chillies – 2


Red chilli powder – 1 tsp


Coriander powder – 3/4 tsp


Amchoor powder – 1/2 tsp


Salt – As needed


To temper

Ghee – 1 tblsp


Cinnamon – 1 inch piece


Cloves – 1


Cardamom – 1


Bay leaves – 1


Method

  1. Soak the rice in warm water for atleast 30 mins. Heat a pressure cooker (I did in my non stick kadai itself) and add ghee, temper with the items under ‘To temper’ table. Add the cleaned methi leaves. 1-temper 
  2. Fry in medium flame until it shrinks in volume without changing its colour. Add green chillies, red chilli powder, coriander seeds powder, amchoor powder, salt and give a quick stir.2-fry
  3. Add water(1 & 1/2 cups) and bring to boil. Add the soaked rice and bring to boil again.3-add-water 
  4. Keep the flame in lowest possible and cook covered for 10 minutes or until the water is fully dried up.4-cook
  5. Stir only once in between, carefully for even cooking.5-cooked

Notes

    • Soaking in warm water is very important as it helps the rice to get cooked in short time and also helps in giving long grain.
    • Do not stir much after the rice gets cooked, just do it on between once for even cooking.
    • If you are cooking in pressure cooker, after the water boils, close the lid and cook in lowest flame for 10 mins. Or if whistle, use 2 cups water and let 2 whistles in medium flame.
    • If you don’t have amchoor powder, use 1 tsp lemon juice in place of it.
    • Do not chop the leaves as it may turn bitter while cooking.

Serve hot with any raita or dal or any gravies. I had simply with raita and pickle. It was great and flavorful.
methi-pulao

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    Filed Under: BACHELOR COOKING, LUNCH, PULAO RECIPES, RICE VARIETIES

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    Reader Interactions

    Comments

    1. Kurinji

      June 25, 2014 at 8:32 am

      Healthy and aromatic pulao….

      Reply
    2. Anonymous

      June 25, 2014 at 1:22 pm

      Healthy recipe..looks delicious

      Reply
    3. nandoos Kitchen

      June 25, 2014 at 1:58 pm

      healthy, delicious pulao..

      Reply
    4. mimi rippee

      June 25, 2014 at 2:18 pm

      This rice dish is beautiful! But what are methi leaves? I've never heard of them!!!

      Reply
    5. nithya rajendran

      June 25, 2014 at 3:13 pm

      Healthy pulao for the diabetic people

      Reply
    6. Anonymous

      June 26, 2014 at 4:01 am

      This is an amazing way for feed the healthy methi to my family. Gonna add this to my 'must try' recipe list.
      Check out RuskAndTea's latest post here

      Reply
    7. Gayu

      June 26, 2014 at 5:49 am

      Looks simple and easy to make…Great pics Raji..

      Reply
    8. divya

      June 26, 2014 at 8:56 am

      Healthy ……n the luk is goddd….classic n royal…with tht color….thanks raks for another hit recipe…..

      Reply
    9. sudha

      June 26, 2014 at 9:42 am

      Simple and healthy good

      Reply
    10. nasreen fathima

      July 6, 2014 at 8:14 am

      Fenugreek leaves. ..

      Reply
    11. Kavita Raut

      July 7, 2014 at 7:58 am

      so easy and healthy!

      Reply
    12. SHARMILEE J

      July 19, 2014 at 10:21 am

      Healthy and yummy looking pulao…love the clicks

      Reply
    13. Anonymous

      March 18, 2015 at 9:29 am

      Superb!!!!!! Healthy and tasty. Love ur recipies!!

      Reply
    14. leana gammon

      May 3, 2016 at 12:28 pm

      This dish is delicious!!! I only used one green chili, so it will not be too hot. Thank you for sharing this recipe.

      Reply
    15. Gayatri Arvind

      May 10, 2016 at 1:14 pm

      Hi!!
      This pulao doesn't need onion, ginger or garlic is it??

      Reply
    16. Raks anand

      May 10, 2016 at 1:36 pm

      If you want you can add 🙂

      Reply
    17. Madhu

      May 12, 2016 at 4:00 pm

      I made this pulao this weekend . It was so delicious . This receipe would be frequent in our house from now onwards . Thank you

      Reply
    18. Nobanno

      October 21, 2018 at 6:09 pm

      This comment has been removed by a blog administrator.

      Reply

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