Methi Pulao Recipe
Looking for a meatless rice dish? Try this amazing Methi Pulao recipe! Basmati rice, fresh fenugreek leaves and spices cooked in coconut milk.
Servings: 4 People
Calories: 492.48kcal
Ingredients
Grind to Paste:
- 5 green chillies
- ½ inch ginger
- 3 to 4 garlic cloves
- ½ teaspoon black peppercorns
- ½ teaspoon fennel seeds
For Pulao:
- 1 tablespoon sunflower oil
- 1 tablespoon ghee
- 1 teaspoon caraway seeds (or cumin seeds)
- 1 black cardamom (optional)
- 3 green cardamom
- 4 cloves
- 2 inch cinnamon stick
- 1 bay leaf
- 1 medium onion chopped finely
- ¾ cup frozen or boiled green peas (or mix of carrot, French beans, corn, etc)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 2 cups methi leaves (measured after rinsing and discarding the stems)
- 1½ cup basmati rice (washed and soaked for 30 minutes)
- 2 cup water
- 1 cup coconut 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.
Nutrition
Calories: 492.48kcal | Carbohydrates: 66.11g | Protein: 9.74g | Fat: 22.59g
