Looking for a meatless rice dish? Try this amazing Methi Pulao recipe! Basmati rice, fresh fenugreek leaves and spices cooked in coconut milk.
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Main Course, Side Dish
Cuisine: Indian, South Indian
Servings: 4People
Author: Famidha Ashraf
INGREDIENTS
Grind to Paste:
5green chillies
½inchginger
3 to 4garlic cloves
½teaspoonblack peppercorns
½teaspoonfennel seeds
For Pulao:
1tablespoonsunflower oil
1tablespoonghee
1teaspooncaraway seeds (or cumin seeds)
1black cardamom(optional)
3green cardamom
4cloves
2inchcinnamon stick
1bay leaf
1medium onionchopped finely
¾cupfrozen or boiled green peas(or mix of carrot, French beans, corn, etc)
¼teaspoonturmeric powder
½teaspoonred chilli powder
1teaspooncoriander powder
½teaspoongaram masala
2cupsmethi leaves(measured after rinsing and discarding the stems)
1½cupbasmati rice(washed and soaked for 30 minutes)
2cupwater
1cupcoconut milk(diluted thick coconut milk with 1 cup water)
INSTRUCTIONS
Add all the paste ingredients into a chutney maker or mini processor and grind to paste. You may use a mortar and pestle to get it done. It doesn’t have to be super fine.
5 green chillies, ½ inch ginger, 3 to 4 garlic cloves, ½ teaspoon black peppercorns, ½ teaspoon fennel seeds
Heat oil and ghee in a deep pot to prepare the pulao.
1 tablespoon sunflower oil, 1 tablespoon ghee
Add all the whole spices and sauté until fragrant.
1 teaspoon caraway seeds, 1 black cardamom, 3 green cardamom, 4 cloves, 2 inch cinnamon stick, 1 bay leaf
Add the chopped onions and sauté until they are translucent.
1 medium onion
Add the ground paste and sauté until the raw aroma of ginger-garlic fades away
Next, add the chopped vegetables of your choice and saute until softened.
¾ cup frozen or boiled green peas
Now, add the chopped methi and sauté until wilted.
2 cups methi leaves
Add all the spice powders and cook until the vegetables are almost done.
¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, 1 teaspoon coriander powder, ½ teaspoon garam masala
Add the drained basmati rice and stir to mix everything (don't overdo it)
1½ cup basmati rice
Pour the prepared thin coconut milk and water with some salt to taste. Adjust the salt as required.
2 cup water, 1 cup coconut milk
Bring the pot to a full boil on high heat and cook open until the rice is on the surface.
Reduce the heat to the lowest, close the pot with a tight lid, and cook for 5 minutes. Open and stir the bottom rice to the top, cover, and cook for another 2 to 3 minutes.
Switch off and do not open for another 5 minutes. (Or if you are comfortable, you can make this entire dish in an Instant Pot or a pressure cooker)
Open and fluff with a fork and serve with raita, pickle, kababs, dal curry or some non-veg curry if your folks are pure non-vegetarians!
Notes
For Cucumber raita: Shred or grate a cucumber and add to whisked and yoghurt. Season with salt and green chillies. For Instant Pot cooking - After Saute mode, pressure cook for 4 minutes with 1 cup water and ½ cup coconut milk.