methi pulao recipe | methi rice recipe | fenugreek rice recipe

Ingredients

for masala paste:

• few mint / pudina
• few coriander
• 2 tbsp coconut
• 3 chilli
• 1 inch ginger

for pulao:

• 2 tbsp oil
• 2 bay leaf
• 1 black cardamom
• ½ tsp cloves
• 1 inch cinnamon
• 1 tsp fennel
• 1 tsp cumin
• 1 onion, sliced
• 1 tsp garlic paste
• 1 tsp garam masala
• ½ tsp coriander powder
• 2 tbsp peas
• 1 tomato, chopped
• 1 bunch methi / fenugreek
• 1 tsp salt
• 2 cup water
• 1 cup basmati rice, soaked 20 minutes
• 2 tsp lemon juice
• 1 tsp ghee

Steps

1. Put a few mint leaves, a few coriander leaves, 2 tbsp coconut, 3 chili and 1 inch ginger into a blender jar.
2. Grind with water to a smooth paste and set it aside.
3. Heat 2 tbsp oil in a large kadai. Put in 2 bay leaf, 1 black cardamom, ½ tsp cloves, 1 inch cinnamon, 1 tsp fennel and 1 tsp cumin. Sauté over a low flame until fragrant.
4. Sauté 1 onion and 1 tsp garlic paste until the onion is golden brown.
5. Keep the flame low and sauté 1 tsp garam masala and ½ tsp coriander powder until aromatic.
6. Add the masala paste you prepared and cook it well.
7. Put in 2 tbsp peas, 1 tomato, 1 bunch methi and 1 tsp salt.
8. Sauté over a low flame until the masala is aromatic.
9. Pour in 2 cups water and combine thoroughly.
10. Add 1 cup basmati rice, 2 tsp lemon juice and 1 tsp ghee, mixing thoroughly.
11. Leave covered at a simmer for 20 minutes or until the rice is thoroughly cooked.
12. Fluff the rice gently and enjoy the methi pulao with raita.