Methi pulao recipe | Methi recipes

I bought a bunch of methi leaves when I went to shop at Mustafa and it was fresh, so too hard resist buying. I was thinking what else to make other than making methi thepla. Then made pulao in my own way and turned out easy yet very flavorful and makes a perfect lunch box recipe. Since I made only for us two, I made it in my non stick kadai itself. It was perfectly done and super easy. Sure to follow this method when I make this kind of pulaos.

Methi pulao recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 45 mins    |  Cook time: 20 mins    |  Serves: 2

Ingredients

Basmati rice	1 cup
Methi leaves	1 cup
Green chillies	2
Red chilli powder	1 tsp
Coriander powder	3/4 tsp
Amchoor powder	1/2 tsp
Salt	As needed

To temper

Ghee	1 tblsp
Cinnamon	1 inch piece
Cloves	1
Cardamom	1
Bay leaves	1

Method

1. Soak the rice in warm water for atleast 30 mins. Heat a pressure cooker (I did in my non stick kadai itself) and add ghee, temper with the items under ‘To temper’ table. Add the cleaned methi leaves.  
2. Fry in medium flame until it shrinks in volume without changing its colour. Add green chillies, red chilli powder, coriander seeds powder, amchoor powder, salt and give a quick stir.
3. Add water(1 & 1/2 cups) and bring to boil. Add the soaked rice and bring to boil again. 
4. Keep the flame in lowest possible and cook covered for 10 minutes or until the water is fully dried up.
5. Stir only once in between, carefully for even cooking.

Notes

• Soaking in warm water is very important as it helps the rice to get cooked in short time and also helps in giving long grain.
• Do not stir much after the rice gets cooked, just do it on between once for even cooking.
• If you are cooking in pressure cooker, after the water boils, close the lid and cook in lowest flame for 10 mins. Or if whistle, use 2 cups water and let 2 whistles in medium flame.
• If you don’t have amchoor powder, use 1 tsp lemon juice in place of it.
• Do not chop the leaves as it may turn bitter while cooking.

Serve hot with any raita or dal or any gravies. I had simply with raita and pickle. It was great and flavorful.

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