Methi Pulav

This weekend, when I went to the Grocery Stores ,this Methi Leaves Bunch was so fresh and green that it kept calling me “Buy me buy me” kind. I usually prepare Methi Leaves Sambhar or Paruppu with it and never tried any other kind of dish.
This time,I daringly attempted Methi Pulav and voila!! So nice and tasting the First Attempt!
So here we go with the simple recipe,quick to make.







Things Needed:

• Fenugreek/Methi – 1 bunch ((approx 1/2 lb or 250 g)
• Rice- 2 cups
• Oil – 2 tbsp
• Onion - ½  (optional)
• Peas Carrot - ½ cup
• Cumin Seeds – 1/2 tsp
• Tomato – 1, med. diced
• Turmeric Powder (Haldi) – 1/2 tsp
• Green Chillies – to taste, finely chopped
• Red Chili Powder – to taste
• Coriander Powder (Dhaniya) – 1 tbsp
• Salt – to taste
• Water – 4 cups

Methi Pulav

Method:

1. Chop the roots and the thick stems off the bunch of Fenugreek Leaves.
2. Wash well and finely chop the rest.
3. Sprinkle a generous amount of Salt on the leaves, mix and keep aside for 15-20 minutes.
4. Wash the Rice well and soak in some Water and keep aside for 20 minutes.
5. In a pan (that has a tight fitting lid), heat Oil on medium heat.
6. Once the Oil is hot, add in the Cumin Seeds and allow them to change color.Add Onion , fry for few secs.
7. Add in Green Chillies and Tomatoes, Turmeric Powder.
8. Squeeze out the water from the Fenugreek Leaves and put them in the pan.Add the Carrot Peas at this point.
9. Add in Coriander Powder and Red Chili Powder.
10. Cook for a couple of minutes.
11. Drain the water from the Rice and add the Rice to the Methi Leaves.
12. Cook for 2 minutes.
13. Add the Water and mix well.
14. Check on the Salt, add in needed.
15. Increase the heat, and allow the Rice to cook till most of the Water has evaporated and you can see the Rice come up to the surface.
16. Mix, lower heat, preferably to simmer and cover. Cook for 15 minutes.
17. After 15 minutes, open cover, turn off the heat, mix/fluff gently.
18. Cover and allow the Rice to rest for a couple of minutes before serving.
19. Serve hot with Raita and pickle.

Tips:

1. Kasturi Methi/Dried Fenugreek Leaves can be substituted (approx 1 cup).
2. If Dried Fenugreek leaves are being used, there is not required to salt and soak the leaves. Add directly to the pan.

Ready for Serving with Cucumber Raita.