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Methi pulav
Methi pulav is a rice preparation with fresh fenugreek leaves or methi leaves.Methi leaves has many health benefits.Methi seeds is one of the major ingredient in the Indian cooking.The dried ones are called as kasuri methi which is crushed and added to the North Indian dishes which enhances the flavor.The fresh or dried leaves are used as a herb and the seeds as the spice.Though it tastes little bitter it has a hidden sweet taste…I have been preparing this pulav since many years and the recipe was passed from my aunt.Coconut milk is one of the main ingredient in this pulav since it balances the dish and reduces the bitterness of the leaves.It is advisable to use whole leaves instead of chopped leaves,If you prefer it to be less bitter.But since coconut milk is added in this dish you cannot notice the bitterness,so not to worry.This is one of my favorite pulav and it tastes truly good.
Ingredients:
Basmathi rice-1 cup
Fresh coconut milk –
Water-
Turmeric powder-1/4 tsp
Green peas-1/4 cup
Freshly chopped Fenugreek leaves-1 ½ cup
Cashewnuts-few
Tomato-2,chopped into dices
Onion-2,chopped lengthwise
Ghee-2 tbsp
Salt-to taste
To be ground into paste:
Cloves-3-4
Ginger-1/2” piece
Garlic-7-8
Cinnamon-1” piece
Coriander leaves-1 cup
Green chillies-4-5 as per taste
Green chillies-4-5 as per taste
Method:
- Grind all the ingredients written under TO BE GROUND.
- Take a pressure cooker and heat ghee and fry onions till translucent.
- Add the ground masala and fry for 6-7 minutes.
- Add tomatoes,green peas,turmeric powder and fry for 2-3 minutes.
- Add rice,cashewnuts and salt to taste.
- Add coconut milk and water and close the lid.
- Take 2-3 whistles and off the flame.
- Once the pressure releases open the lid and delicately mix the rice.
- Serve it hot with raita and gravy or you may eat just like that.
Looking so healthy and delicious….
Thanks Arthy 🙂