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Wednesday, June 25, 2014

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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13 comments:

  1. Healthy and aromatic pulao....

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  2. healthy, delicious pulao..

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

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  4. Healthy pulao for the diabetic people

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  5. 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

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

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

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  8. Simple and healthy good

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  9. I think they should launch some Cooking Classes so that people can learn their recipes perfectly and can prepare them at home also.

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  10. Healthy and yummy looking pulao...love the clicks

    ReplyDelete

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