Methi Pulao

Methi pulao is an easy to prepare pulao variety prepared with the goodness of fresh methi leaves. This is an alternate way to make use of methi leaves other than preparing paratha, dal etc.

Methi Pulao Recipe

Serves  :  3 people

Ingredients

• Raw rice or Basmati rice  -  1 cup
• Methi leaves  -  1 small bunch
• Onion  -  1 medium sized, thinly sliced
• Salt  -  as required
• Water  -  1.5 cups
• Oil   -  1 tbsp
• Ghee  -  1 tbsp
• Cumin seeds  -  1.5 tsp
• Bay leaf  -  2

To grind

• Green chilly  -  2 to 3 according to the spice level required
• Ginger  -  1 small piece
• Garlic  -  3 to 4 pods

Method

• Wash rice and soak it in water till immersing level for 20 to 30 minutes.
• Remove the methi leaves from the stalk, wash and clean them well for 2 to 3 times to get rid of the dirt particles.
• Slice the onions lengthwise. 
• Grind the items given under "to grind" to a smooth paste by adding little water.
• In the pressure cooker, add oil and ghee and once it is heated, add cumin seeds and bay leaf.
• Once the cumin seeds crackle, add the chopped onion.
• Once onion turns transparent, add the ground paste and mix well.
• Add the methi leaves and stir well till it shrinks without changing the colour.
• Drain the water from the rice and add it.
• Mix everything well and add the water along with salt required.
• Close the cooker and once high steam comes out, put the whistle and cook in low flame for 15 to 20 minutes. Since the rice is soaked, it will be cooked easily by just keeping in low flame. No need for whistles.
• Fluff the rice gently once pressure is released. Serve with raita, vadam or any side dish of your choice.

Notes

,

• I have given 1 : 1.5 proportion for rice and water. Adjust according to the quality of rice.
• No need to chop the methi leaves. You can use them as such.
• The methi leaves which I get here are not bitter. So I used them as such. If you feel the leaves are bitter, wash them well in water, add little salt to it and keep aside for 10 minutes. Then rinse well in cold water and proceed with the preparation. I came across this tip in Tarla Dalal's site.
• Use green chillies according to the spice level. You can also add garam masala or any other masala ingredients to enhance the taste of the pulao.