Methi Pulao (Fenugreek Rice) Recipe

By Fiza Khan

Ingredients:

1/2 cup Basmati Rice (long grained rice) 1 cup chopped Fresh Fenugreek Leaves (methi) 1-inch piece of Cinnamon 2-3 Cloves 1 medium size Onion, finely chopped 1 Green Chilli, finely chopped 1 teaspoon Ginger-Garlic Paste 1¼ cups Water Salt to taste 1 tablespoon Oil 1/2 tablespoon Ghee Directions: Wash and soak basmati rice in water for 20 minutes and drain the water. Heat oil and ghee together in a pan (pressure pan or normal pan). Add cinnamon and cloves and allow them to crackle. Add onion and sauté until it turns light brown. Add green chilli, ginger-garlic paste and sauté for 30 seconds. Add chopped fresh fenugreek leaves. Stir and cook for 2-minutes. Add drained rice and sauté until rice starts to stick to the bottom for 1-2 minutes. Add 1¼ cups water and salt and bring it to boil over medium flame. When it starts to boil, cover it with the lid and cook it for 8-10 minutes over low flame. Do not open the lid in between otherwise rice may remain uncooked. Turn off flame and let it settle for 7-8 minutes. After that, remove the lid and fluff the rice with a fork. Transfer methi rice to serving plate and serve it hot with yogurt raita. Tips and Variations: Clean and wash green fenugreek leaves (methi) properly before using. If you prepare this healthy food for kids, add green peas and yellow sweet corn in step-3 to make it healthier and give it a tempting look. You can also cook it in a 3-5 liter capacity aluminum/steel pressure cooker for 3-whistles over medium flame. Keep the lid on until pressure comes down naturally. Open the lid carefully after letting remaining steam escape and fluff the rice with a fork. (Do not open the pressure cooker lid immediately after cooking otherwise rice may not cook properly.) Taste: Mild spicy Serving Ideas: This delicious dish is best enjoyed with plain curd (yogurt) or raita and papad. Serve methi pulao with dal tadka or your favorite punjabi curry. It can also be eaten with onion or cucumber raita for dinner.