29 September, 2015
DATE – 21.9.15
Methi/ fenugreek pulao is healthy and tasty pulao and easy to prepare. In this pulao with methi I am adding peas and paneer, adding paneer is optional, instead of paneer you can add carrot or corn. For making this pulao I am using basmati rice but you can use any raw rice . I have used frozen green peas but u can you fresh peas too. Try this recipe and share your feedback.
Pre time – 15 mins
Cook time- 20 mins
Recipe type – main
Rice – 1 cup
Methi/fenugreek leaves – 1 cup
Peas – ½ cup
Paneer – ¼ cup(optional)
Onion – 1 small (chopped)
Garlic – 2-3
ginger – ½ inch
Green chilly – 1
Red chilly pwdr – ¼ tsp
Turmeric pwdr – ¼ tsp
Cumin/ jeera – ½ tsp
Green cardamon – 2
Clove – 2
Cinnamon stick – ½ inch
Mace – 1-2
Garam masala – ½ tsp
Curd – ¼ cup
Ghee – 1 ½ tbsp +oil – 1 tsp
Salt – as per taste
Water – 2 cups
Rinse rice with water and soak the rice for 30 mins in enough water. Now rinse and chop methi leaves.
Cut paneer in cubes and fry them till they turn light brown in 1 tsp of oil.(frying paneer is optional).
In a small blander take ginger, garlic and green chilly and grind them with less water.
Heat ghee in pressure cooker then add cumin seeds, green cardamon,clove, cinnamon stick and anish. Let them crackle.
Now add chopped onion stir and saute the onion till they become light brown.
Add ginger-garlic and green chilly paste. Stir and saute till the raw small of ginger-garlic goes away.
Now add red chilly and turmeric pwdr, stir them.
Add curd and mix well. Cook curd till it become dry.
Add the soaked basmati rice. Stir and saute for a minute.
Pour 2 cups of water, when water starts boiling add garam masala, salt and paneer cubes. Stir again.
Close the pressure cooker lid and keep the cooker in high flame, for 2-3 whistle OR after 1 whistle keep the cooker in low flame for 1 min. switch off flame and wait till the cooker settles down on its own
Now your methi pulao is ready, serve it with any raita or curd.