Methi Rice/Methi Pulao was a huge part of my life while growing up. I remember it as one of the many fragrant rice items that my Amma packed in my lunch box, for school. For me, Methi has a distinct aromatic smell, that is definitely enticing. Now since I'm away from home and do not have the luxury of having Amma cook Methi Rice/Methi Pulao for me every now and then, I've learned to make it myself. Definitely, the Methi Rice/ Methi Pulao that I prepare doesn't taste as good as hers but I am trying and will continue to try.
Methi Rice Recipe | Methi Pulao Recipe | Fenugreek Rice Recipe | Indian Recipes
In this recipe I'll take you through a step-by-step guide on how to cook up simple,healthy and super delicious methi pulao/methi rice.
In this case, one needs to make some preparations before actually going ahead and cooking the methi pulao/methi rice.
The methi leaves need to be thoroughly washed. As you know the methi leaves have a bitter taste and we need to get rid of this before we start cooking the methi pulao/methi rice.
PREPARATIONS FOR METHI PULAO/METHI RICE
- Use fresh methi leaves
- Cut the stem and keep only the leaves aside
- Wash the leaves in running water
- Keep aside
- Add salt to the leaves and let it dry for 10-15 minutes (This is so that the Methi leaves loose their bitterness)
- Wash and soak rice grains in water for about 30 minutes
- Semi cook the rice in a pressure cooker, pan or in the microwave
- Keep aside to be used for the methi pulao/methi rice
WHAT YOU NEED FOR METHI PULAO/METHI RICE
- 1 cup basmati rice soaked 30 minutes and semi-cooked
- 1.5 tbsp ghee / clarified butter (tbsp = tablespoon)
- 1 tsp cumin seeds / jeera (tsp= teaspoon)
- 1.bay leaf / tej patta
- 1 tsp black pepper
- 2-3 star anise
- 1-2 cinnamon stick / dalchini
- 4 cloves / lavang
- 1 onion thinly sliced
- 2-3 green chilli slit
- 1 tsp turmeric / haldi
- 1 tsp ginger - garlic paste
- 1.5 cup methi leaves / fenugreek leaves
- 1 tsp kashmiri red chilli powder / lal mirch powder
- 1 cup frozen assorted veggies
- 2 cups water
- salt ( as per taste)
STEP-BY-STEP GUIDE FOR METHI PULAO/METHI RICE
- Heat ghee in a pan till hot
- Add cumin seeds and let them splutter
- Then add the chopped onions and stir till they become translucent
- Now add the ginger-garlic paste and stir till the raw smell of the paste goes away
- To the above mixture, add the methi leaves till they shrink in size
- Then add red chilli powder and turmeric powder and mix
- After a minute, add the semi cooked rice to the pan
- Then add 1 cup of water to the pan and stir
- Now add the frozen veggies and stir
- Then add salt and garam masala (as per taste)
- Stir well till the Methi Pulao/Methi Rice is cooked completely
- You can then serve the Methi Pulao/Methi Rice with Curd/Raita
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