Methi Pulao | How to make Quick Fenugreek leaves pulav

Greens are very essential in our diet. Having green leafy vegetables at least thrice a week is good for our health. Methi pulao is made easy and quick and its a one pot dish. Methi is tossed with Indian spice mix and cooked along with rice. The taste of this pulao will be aromatic once done. Many of us don't use methi frequently because of its strong flavor and I swear if you try this dish you will really love it.

Preparation & Cooking Time : 45 Minutes

YIELD : 2 Servings

Ingredients:

Basmati Rice-11/2 cup

Green Peas-1 cup

Carrot-1/2 cup roughly chopped

Paneer cubes-50 gms

Methi leaves-1 bunch

Tomatoes-2 chopped

Garlic-1 tbsp crushed

Green Chillies-3 chopped

Turmeric Powder-1/4 tsp

Red Chilli Powder-1/4 tsp

Cumin Seeds-1 tsp

Salt to Taste

Oil/Butter-1 tbsp

Method:

1. Wash and soak basmati rice in 3 cups of water for 30 minutes.
2. Wash methi/fenugreek leaves, discard stems and keep aside.
3. Soak paneer cubes in hot water for 15 minutes and drain.
4. Heat oil in a deep pan, add cumin seeds, garlic and fry till raw smell vanish.
5. Add tomatoes, green peas, carrot, methi, green chilli, salt, chilli powder, turmeric powder and stir fry for 8-10 minutes.
6. Add soaked rice and fry well for 5 minutes.
7. Add the rice water and bring it to boil.
8. Cook covered for about 15-20 minutes till rice is cooked completely.
9. Garnish with paneer and coriander leaves.
10. Serve with chilled cucumber raita.

Related Post:

Methi Paratha

Methi Channa Masala

Methi Besan

Mint Rice

Coriander Rice