Methi pulao
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Methi pulao

Methi or fenugreek leaves are rich in iron and proteins. It would be a nice idea to include green leafy vegetables in your diet thrice a week and methi pulao would be a tasty way to do that. When prepared the right way, the spices would eliminate its bitter taste.

Meenakshy Ramachandran

Ingredients

4-serving
  1. 1 Cup Biriyani rice
  2. Methi leaves ( a bunch )
  3. 1 Lemon
  4. 1 Tablespoon masala Biriyani
  5. 2 Tablespoons Ghee
  6. 2 Onions
  7. 2 Tomatoes
  8. 2 Carrots
  9. 4 Beans
  10. 1 Tablespoon Oil
  11. to taste Salt
  12. 1 Tablespoon Turmeric powder

Method

30 mins
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    Wash finely chopped methi leaves. Soak the leaves in salt water for around 20 minutes and then squeeze the water away to eliminate the bitter taste.

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    Soak the washed rice also in water for 20 minutes. Boil the rice in pressure cooker. 1.5 cups of water is required for 1 cup of rice to be cooked. Add a lemon’s juice and biriyani masala also to the water.

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    Preheat oil in a pan and fry onions till it gets a golden brown tinge. Add finely chopped tomatoes, methi leaves, finely chopped carrots and beans and stir fry till 10 minutes. Add salt and turmeric powder during the process.

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    Mix the rice well with the vegetables and keep it on low flame for 5 minutes. Serve with salad, pickle and papad.

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