Methi pulao is a healthy and flavorful rice or pulao recipe prepared from fresh methi leaves (fenugreek leaves). An ideal lunch box recipe or which can also be relished for dinner and is typically eaten with raita and or any dal recipe.
Methi Pulao
Course: Main CourseCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
10
minutesCooking time
20
minutesIngredients
1 tbsp ghee / clarified butter
17 pieces of paneer / cottage cheese
1 tsp cumin seeds / jeera
1 bay leaf / tej patta
½ tsp black pepper
1-star anise
1-inch cinnamon stick / dalchini
5 cloves / lavang
1 onion, thinly sliced
1 green chilli, slit
¼ tsp turmeric / haldi
1 tsp ginger – garlic paste
1 cup methi leaves / fenugreek leaves
½ tsp kashmiri red chilli powder / lal mirch powder
1 cup basmati rice, soaked 30 minutes
¼ cup peas / matar, fresh / frozen
2½ cups water
salt to taste
Directions
- Firstly, in a kadai heat ghee and roast paneer pieces.
- Roast paneer till they turn golden brown. Keep aside.
- Further in the same kadai add in spices and saute till they turn aromatic.
- Additionally, add in onions and saute well.
- Now add chilli and ginger – garlic paste. Saute well.
- Furthermore, saute methi leaves till they shrink in size.
- Now add turmeric and chilli powder. Saute for a minute.
- Add in 1 cup basmati rice, soaked 30 minutes.
- Saute for a minute without breaking rice grains.
- Now add peas, water and salt to taste.
- Stir well and cover and cook till rice gets cooked well completely.
- Now add roasted paneer and mix gently.
- Finally, serve methi pulao with lemon and raita of your choice.
tips
- Firstly, add vegetables of your choice to make it healthier.
Also, to cook in cooker, pressure-cook for 2 whistles on medium flame adding just 2 cups of water.
Additionally, add tomato to make slightly tangy tomato methi pulao recipe.
Finally, methi pulao taste great when served with raita.
