methi pulao | fenugreek leaves pulao | methi Matar pulao, Iron-rich fenugreek leaves have lots of nutrients and medicinal values, this Pulao can be used as lunch box food especially for kids. To reduce the bitterness, soak the fenugreek leaves in salted water for about 10 minutes and rinse. Also, I have added sour taste (tomato and lemon juice) to reduce bitterness of fenugreek.
Let’s see how to make methi pulao | fenugreek leaves pulao | methi Matar pulao
Cuisine: Indian
Category: main
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves : 3
Ingredients:
Ghee (clarified butter) – 2 tbsp
Star anise – 1
Bay leaf – 1
Cloves – 3
Cinnamon – 1 inch
Black cumin – 1 tsp
Green chilly – 1
Onion – 1 (medium-sized- chopped)
Ginger garlic paste – 1 tbsp
Fenugreek leaves – 1 cup (chopped)
Peas – 1/4 cup
Tomato – 1 (chopped)
Kashmiri Red chili powder – 1/2 tsp
Lemon juice – 1/2 tbsp
Pepper powder – 1/2 tsp
Water – 1 and 1/2 cups
Basmati rice – 1 cup (soaked for 20 minutes)
Salt to taste
cook with care
Preparation method:
1. Soak the fenugreek leaves in salted water for about 10 minutes before chopping.
2. Heat the ghee in a pressure cooker, add bay leaf, star anise, cloves, cumin, green chilly saute
3. Add onion and ginger-garlic paste, saute
4. Add fenugreek leaves saute for 30 seconds
5. Add peas and saute
6. Add tomato and saute for 2 minutes
7. Add chili powder, salt, lemon juice and pepper powder, mix
8. Add 1 and 1/2 cups of water, bring it to boil
9. Now add the soaked basmati rice
10. Cover the lid, cook in medium flame for 1 whistle. When the pressure releases, fluff it with a spoon.
Stepwise picture recipe:
Cleaning and chopping the fenugreek leaves:
Steps for cooking:
Add salt, chilly powder, pepper and lemon juice
Now the Methi Pulao is ready
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