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 recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 45 mins | Cook time: 20 mins | Serves: 2
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 – ¾ tsp
Amchoor powder – ½ tsp
Salt – As needed
Methi leaves – 1 cup
Green chillies – 2
Red chilli powder – 1 tsp
Coriander powder – ¾ tsp
Amchoor powder – ½ tsp
Salt – As needed
To temper
Ghee – 1 tblsp
Cinnamon – 1 inch piece
Cloves – 1
Cardamom – 1
Bay leaves – 1
Cinnamon – 1 inch piece
Cloves – 1
Cardamom – 1
Bay leaves – 1
Method
- 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.
- 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.
- Add water(1 & ½ cups) and bring to boil. Add the soaked rice and bring to boil again.
- Keep the flame in lowest possible and cook covered for 10 minutes or until the water is fully dried up.
- Stir only once in between, carefully for even cooking.
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.
Healthy and aromatic pulao….
Healthy recipe..looks delicious
healthy, delicious pulao..
This rice dish is beautiful! But what are methi leaves? I've never heard of them!!!
Healthy pulao for the diabetic people
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
Looks simple and easy to make…Great pics Raji..
Healthy ……n the luk is goddd….classic n royal…with tht color….thanks raks for another hit recipe…..
Simple and healthy good
Fenugreek leaves. ..
so easy and healthy!
Healthy and yummy looking pulao…love the clicks
Superb!!!!!! Healthy and tasty. Love ur recipies!!
This dish is delicious!!! I only used one green chili, so it will not be too hot. Thank you for sharing this recipe.
Hi!!
This pulao doesn't need onion, ginger or garlic is it??
If you want you can add 🙂
I made this pulao this weekend . It was so delicious . This receipe would be frequent in our house from now onwards . Thank you
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