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Methi pulao

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Methi Pulao

Serves 4

45 mins

555 Kcal

This methi pulao recipe is an absolute masterpiece balance of bitterness towards the subtle flavour of methi and the fragrant rich flavour of spices, which are typically Indian, and it tastes like a wholesome meal. Now prepare methi pulao. Start by washing and soaking 1 cup basmati rice for about 20 minutes. Meanwhile, wash and roughly chop 1 cup of fresh methi leaves. Heat 2 tablespoons of oil or ghee in a pan along with whole spices like cumin seeds, bay leaf, cinnamon stick, and some cloves for additional flavours. Add the finely chopped onions and saut until golden brown as soon as the spices crackle. Add one tablespoon of ginger-garlic paste. Saut till the raw smell disappears. Chopped methi leaves can be added and saut for 2-3 minutes till they wilt. If needed, a mix of vegetables such as peas, carrots, or potatoes can be added to make the methi pulao-filled. Drain the soaked rice and place it in the pan. Stir gently. Add 2 cups of water with a dash of salt and garam masala. Close it and let it cook slowly till the rice is soft and fluffy. Methi pulao is now ready to be served! Garnish with fried onions and fresh coriander, and enjoy this nutritious, flavourful methi pulao as a main course or combination dish to go with raita.

Ingredients required for Methi Pulao

2 cup methi leaves
1 cup basmati rice
1 cup mixed vegetables
1 onion
1 inch ginger
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp coriander powder
3 tbsp oil
As per taste salt
1/2 tsp cumin seeds
1 black cardamom
2 green cardamoms
1 inch cinnamon
3-4 cloves
Mace

Cooking steps for Methi Pulao

1
Begin by cleaning a cup of basmati rice in cold running water.
2
This removes excess starch present in the rice and prevents it from becoming sticky or lumpy.
3
Then rinse the rice and soak it in water for around 20 minutes.
4
Meanwhile, take 2 cups of fresh methi leaves, clean them to remove all dirt and grit, and chop them finely.
5
Now, prepare 1 cup of mixed vegetables.
6
For this particular recipe, use 1/2 cup of chopped carrots and 1/2 cup of green peas, which not only add a good colour to the methi pulao but also provide sweetness that balances well with the slight bitterness of the methi.
7
Heat 2-3 tablespoons of oil in a large pan or pot over medium flame.
8
Once the oil is hot, add all the whole spices: cumin seeds, black cardamom, 2 green cardamoms, 1-inch cinnamon stick, and 3-4 cloves.
9
Add some mace, maybe 1 or 2 strands for some added flavour. Allow the spice to crackle and release its fragrance.
10
Bring out a large onion and slice it thinly.
11
Throw the onions into the oil and allow them to cook until the onions are golden-brown and caramelized.
12
Add the ginger-garlic-green chili paste prepared by crushing 1 inch of ginger, 3 to 4 garlic cloves, and 2 to 3 green chilies in a mortar and pestle. Stir-fry this mixture for a minute or two until the raw smell of the ginger and garlic disappears.
13
Once the onions and spice paste are well cooked, add all the ground spices.
14
Add ¼ teaspoon of turmeric powder, 1/2 teaspoon of red chili powder or cayenne pepper, and 1/2 teaspoon of ground coriander.
15
Mix the spices into the onion mixture and cook for one more minute to blend the flavours.
16
Add the chopped methi leaves to the pan. Stir and let the methi leaves cook for about 2-3 minutes until they begin to wilt and soften, releasing their pungent aroma.
17
Once the methi leaves have softened, add the chopped carrots and green peas to the pan and saut for another minute.
18
Drain out the soaked basmati rice, add it to the pan, and gently mix the rice with the methi and vegetables.
19
Ensure the grains of rice are well coated with the spices, and stir carefully so the rice does not break.
20
Add 2 cups of water with salt to taste to the pan and stir slowly. Bring the water to a boil over a low flame.
21
Once it starts boiling, reduce the flame to a minimal level. Cover the pan with a lid.
22
Let the pulao simmer for about 15-20 minutes or until the rice is fully cooked and has absorbed all the water.
23
When the methi pulao is done, turn off the heat and let it rest for 5 minutes before fluffing with a fork. This ensures that the rice grains remain separate from one another.
24
Serve the Methi Pulao hot, garnished with freshly chopped coriander leaves, if desired. It pairs well with plain yoghurt, raita, or a side of pickle. This methi pulao recipe is not only healthy but also full of flavour, making it a great choice for a nutritious meal.

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FAQs

What is Methi Pulao? And what is so special about it?

Methi Pulao is an aromatic and flavourful Indian dish in which basmati rice is cooked with fresh fenugreek leaves or methi, seasoned with spices in every flavour profile. This lends a slight bitterness with earthy undertones that perfectly balance the sweetness of the rice and, at the same time, contrasts well with generous amounts of cumin, cinnamon, and especially cloves. Methi Pulao uses fresh methi leaves that taste the next level. It helps aid digestion and manages blood sugar levels. It is light, nourishing, and generally pairs well with raita or sides with curry.

Can I make Methi Pulao using dried methi leaves (kasuri methi)?

If fresh methi leaves are unavailable, you can use dried methi (Kasuri methi). The taste will differ somewhat, as dried methi is more concentrated and earthy in flavour. Use one-third the quantity of dried methi compared to fresh leaves; also, soak the dried leaves in warm water for 10 minutes before adding them to the rice. Although the overall flavour of the pulao will still be great, fresh methi adds a more vibrant flavour and colour.

Can I modify the recipe of Methi Pulao?

Methi Pulao can be prepared in many ways. You can add vegetables such as peas, carrots, or potatoes to give it added nutrition and texture. You can add paneer, tofu, or chickpeas to make it more protein-rich. For a richer flavour, the rice can be cooked in coconut milk; sometimes, a handful of cashews and raisins can also be added to give it an interesting flavour. These variations complement the mellow bitterness of methi, making it the perfect dish that suits individual preferences.