Methi Pulao recipe | Vendhaya Keerai Pulao

Methi Pulao recipe | Vendhaya Keerai Pulao – mildly flavoured healthy rice cooked with methi / fenugreek leaves. Vegetables like carrot, peas and potatoes can be added. It is a perfect healthy lunch box recipe. We have already made some recipes such as  Methi ChutneyMethi PhulkasMethi Dal with methi leaves. Today we prepare a Pulao with methi.

Nutrition and health benefits of methi leaves.

Ingredients:-

  • basmathi rice – 1 cup
  • tightly packed fresh methi leaves / fenugreek leaves / vendhayakeerai – 1 cup
  • ghee – 2 tsp
  • onion – 1 (sliced)
  • green chilly – 1 (slit)
  • ginger garlic paste – 1 tsp
  • green peas – handful
  • carrot and potatoes – 1/2 cup (optional)
  • salt – to taste
  • water – 2 cups (you can also use thin coconut milk instead of water)

Dry spices needed:-

  • cumin seeds / seeragam – 1/2 tsp
  • bay leaf – 1
  • cloves / Kira but – 3 number
  • cinnamon stick – 1 inch
  • green cardomom / elakkai – 2 number
  • star anise – 1
  • pepper corns / Milagu – few
Dry spices
Dry spices

Method:-

1. Soak rice in water for 20 minutes. Drain water and keep it ready.

Soaked basmati rice
Soaked basmati rice

2. Remove methi leaves from stem, sprinkle little salt and soak it in water for a while in order to remove mud if any. Drain water, chop it and keep this too ready.

Chopped methi leaves
Chopped methi leaves

3. Chop onion green chilly, remove peas from pods and keep it ready.

Chopped onion, peas and green chillies
Chopped onion, peas and green chilly

4. Heat ghee in a pressure cooker. Add the spices.

Spices added to hot ghee
Spices added to hot ghee

5. When it splutters add chopped onion and green chilly.

Chopped onion and green chilly added
Chopped onion and green chilly added

6. When onion turns pale add ginger garlic paste.

Ginger garlic paste added
Ginger garlic paste added

7. Sauté ginger garlic paste for one minute and add soaked basmati rice.

Soaked basmati rice added
Soaked basmati rice added

8. Mix well and add green peas. (You can add chopped carrots and potatoes at this stage if you were using it)

Green peas added
Green peas added

9. Add water and salt and close the cooker without putting the weight and keep it in low flame for 10 minutes. You may check for salt at this stage.

Water and salt added
Water and salt added

10. After ten minutes, open the cooker and the ingredients will be 3/4 cooked.

3/4 th cooked pulao
3/4 th cooked pulao

11. Now add chopped methi leaves.

Chopped methi leaves added
Chopped methi leaves added

12. Mix well, close cooker again and keep in low flame for another 3 minutes without putting the weight.

Methi leaves mixed well
Methi leaves mixed well

13. Now Pulao will be cooked well. You can garnish with fried cashewnuts if needed and serve along with tomato Raitha.

Methi Pulao recipe | Vendhaya Keerai Pulao
Methi Pulao recipe | Vendhaya Keerai Pulao

 

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