A quick, easy and tasty dish prepared under 15 minutes with a combo of rice and beautifully chopped fresh and sauted methi (fenugreek) leaves enhanced with mild spices!
Both the leaves and seeds are rich in Vitamins A, B, C, Iron and Phosphorus. It helps to cool the system.
Fenugreek is one of the most ancient spices. Fenugreek seeds and fresh Fenugreek leaves have great medicinal value.
A teaspoon of Fenugreek seeds consumed in warm water on an empty stomach is supposed to do wonders for the joints and people suffering from arthiritis.
Dried fenugreek leaves, called kasur methi are also used in the preparation of some sabjis and curries!!! I have used it in this dish for garnishing!
Ingredients to serve 6-8 people
2 Cups Basmati or Long Grain Basmati Rice
2 ½ Cups Water
2 cups Fresh Methi (loose) leaves (finely chopped) OR
1 Cup of Kasur Methi (dried methi leaves available in the Indian Grocery Store)
1 Large onion
1 Pod finely chopped garlic
1-2 Tsp Garamasala Powder
1 Tsp Coriander Powder
½ Tsp Chilli Powder
1-2 Tbs Oil
1-2 Tsp Salt
Handful of Roasted or slightly fried cashewnuts (optional)
Methi Pulao
Preparation
Cook the Rice separately in a pressure cooker or cook the rice directly in a pan
Heat the oil in a pan, add the sliced onions and sauté for a couple of minutes
Add the freshly chopped methi leaves, garamasala powder, coriander and chilli powder
Sauté for a couple of minutes
Fold through the cooked rice (preferably with a wooden laddle) and sprinkle the salt
Garnish with dry methi leaves and dress up the dish with the crunch of the cashew nuts
Note: You may also use dried methi leaves (Kasur Methi), which is available in Indian grocery stores if you do not get your hands on fresh leaves.
The amount of chilli powder may vary based on the palate of the individual!
You may add a chopped tomato or a tablespoon of tomato paste to enhance the colour and flavour of the dish……..Serve this dish with any Raita!!