Methi Pulao ( Fenugreek rice )
Author: Zeel Patel
Recipe type: Main
Cuisine: Indian
Serves: 4
- 1 ½ cup pulao rice
- 1 ½ cup methi (fenugreek leaves ) ( fine chopped )
- ½ cup onion ( fine chopped )
- ½ tsp garlic paste
- ¼ tsp ginger paste
- 1 – 2 green chilies
- 1 tbsp oil
- 5 tsp [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]fresh garam masala
- Salt according to taste ( 1 ½ - 2 tsp )
- 2 ½ cup water
- Soak rice in warm water for 30 min. Drain and keep aside.
- Rains methi properly and fine chop them. Keep it aside.
- Prepare garam masala as per mentioned in recipe ( [/fusion_builder_column][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]fresh garam masala recipe ).
- Heat oil in deep non-stick pan or kadai.
- Add chopped onion and sauté till oil get released.
- Add green chili, ginger and garlic paste. Sauté for a while.
- Add prepared garam masala. Sauté for a min.
- Add chopped methi. Mix well. Cover the lid and cook it methi get soften and cooked.
- Add rice. Mix well.
- Add water and cover the lid.
- Stir genetly in between.
- When rice get cooked. Turn of the flame.
- Serve hot with papad, raita and pickle of your choice.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/methi-pulao-fenugreek-rice/
3.4.3177