"A RECIPE HAS NO SOUL. YOU AS THE COOK MUST BRING SOUL TO THE RECIPE" - thomas keller

Saturday, April 9, 2016

METHI PULAO






I have been busy for the past couple of weeks, because of a Nursing exam that I have to take by the end of this month. Between studying and cooking, right now studying is given more time. But I cannot stay away from my passion which is cooking. So instead of preparing a dish worth 2-3 hours, I decided to make dishes that would only take an hour of my time. All the Pulao dishes take less than 1 hour of preparation and cooking time and that is why today's recipe is METHI PULAO.


Some of the benefits of Fenugreek (Methi) leaves is that it helps to bring down the cholesterol level, prevents colon cancer, weight loss, helps with digestion etc. Fenugreek seeds are a common found ingredient at most of the Indian homes.

INGREDIENTS


Prep Time: 15 mins
Cook Time: 
15 mins
Total Time: 
30-35 mins
Serves: 
5-6





  • Basmati Rice                      - 1 cup
  • Methi (fenugreek) Leaves          - 1 bunch
  • Green Chilies                     - 2
  • Ginger (minced)                   - 1 inch
  • Garlic (minced)                   - 3-4 cloves
  • Onion (finely chopped)            - 1 small
  • Whole Spices:
      • Bay Leaf                    - 1
      • Cloves                      - 4-5
      • Cardamom                    - 2-3
      • Cinnamon Stick              - 1 inch
      • Star Anise                  - 1
  • Cumin Seeds                       - 1/4 tsp
  • Turmeric Powder                   - 1/4 tsp
  • Chilly Powder                     - 1/4 tsp
  • Garam Masala Powder               - 1/4 tsp
  • Lemon Juice                       - 1 tbsp.
  • Thick Coconut Milk                - 1/2 cup
  • Water                             - 1 cup
  • Ghee/ Oil                         - 2-3 tbsp.
  • Salt to taste
METHOD OF PREPARATION STEP BY STEP


1.Wash and soak rice in water for about 15-20 minutes. Then drain and set aside.
Seperate the methi leaves from stem. Wash well and drain, set aside.
(Do not chop the leaves, as it will make the pulao taste bitter)
2.Heat ghee in a heavy bottomed pan/ pressure cooker. Add whole spices and cumin seeds, saute until fragrant. Add chopped onion and saute until translucent. Add minced ginger, garlic, chilly and saute for few minutes
3.Reduce the flame and add turmeric powder, chilly powder and garam masala powder, saute for a minute. Add methi leaves and saute for few minutes until they wilt well.
4.Add drained rice, salt and lemon juice. Stir fry for few minutes. Add 1/2 cup of thick coconut milk and 1 cup of water. Cook covered over medium heat until the rice is cooked and dry.
5.I usually transfer it into a pressure cooker after adding the coconut milk and water. 

Then close the pressure cooker with its lid (without the whistle on it) and heat it over medium heat. Once the stem starts to come profusely, put on the whistle and cook over medium heat for about 4-5 minutes. Do not let the cooker whistle. Then set aside until the pressure settles down on its own for about 10-15 minutes.
Open the lid and gently fluff the rice with a fork.
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NOTES:
  • If you want you can skip adding coconut milk, but instead add 1 1/2 cups of water (hot)
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SERVE WITH RAITA AND PICKLE OR WITH ANY CURRIES
ENJOY!!!

Hope you like it
Visit us for more
Previous Recipe: ACHINGA PAYAR THORAN / LONG  BEANS STIR FRY

Recipe Type: Vegetarian Pulao
Cuisine: Indian
Location: Amma's Kitchen
~LIVE LIFE WITH A LITTLE SPICE~


1 comment:

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