Methi Pulao Recipe | Methi Rice Recipe
The Methi Pulao Recipe is a simple and nutritious dish made with fresh methi leaves, also known as fenugreek leaves in English, and commonly used spices. It essentially consists of rice that is combined with fenugreek leaves and spices. In this recipe I have used just green peas/matar and no other veggies.
This Methi Rice or Methi Matar Pulao is prepared in several ways, but in this recipe, I have used only matar (green peas) as the other main ingredient. As we know fenugreek leaves are bitter in taste, the sweet flavor of green peas mellow down the bitterness. It not only enhances the nutritional values of this recipe but also imparts a unique aroma.
You have the option to choose from premium quality rice or brown rice and mix in your preferred vegetables along with a variety of spices according to your liking. You can enjoy this Methi Matar Pulao dish for either lunch or dinner, served with your favorite Raita or papad on the side.
Methi Rice is a great lunch option for kids’ lunch box due to its simplicity in preparation and numerous health advantages.
Methi Pulao Recipe Video
Methi Pulao Recipe Health Benefits:
There are numerous health benefits that fresh methi leaves have to offer.
- This is rich in iron, vitamins and calcium.
- high levels of iron help produce adequate hemoglobin, which can reduce heart disease.
- Reduces bad cholesterol levels.
- Low glycemic index which is good for diabetics.
- High fiber content helps control weight.
- Regular use of fenugreek helps to increase energy.
- It benefits in getting rid of dark spots and maintaining the skin.
- They are low in calories.
- It aid in managing constipation and bloating.
- promote bone health with their calcium and magnesium content.
All the health benefits mentioned above are more than sufficient to include methi recipes or methi pulao in your daily diet.
Tips For Perfect Methi Pulao Recipe
- Ensure the methi or greenback leaves used are fresh and green.
- Soak the rice for a minimum 30 mins, it helps the rice to cook faster.
- Including turmeric powder in methi leaves maintains their green color.
- To bring down the bitterness of methi leaves you can also add a few mint leaves if you like the flavor.
- Cook on low flame for 20 mins.
- If you wish to completely remove the bitterness of methi leaves and salt in water and soak the methi leaves for 15 minutes.
How to remove bitterness from Fenugreek Leaves
- As we know fenugreek leaves are bitter in taste, you can use the following methods to remove the bitterness
- To eliminate the bitterness of fenugreek leaves completely, soak them in water with salt for 15 minutes.
- You can apply some salt on the methi or fenugreek leaves and let it sit for 15 minutes. After a quarter of an hour, you can wash them in clean water.
Methi Pulao Recipe | Methi Rice Recipe
Ingredients
- 2 Nos Bay leaves
- 3-4 Nos Cloves
- 1 Nos Small cinnamon stick
- 2 Nos Finely chopped Medium onions
- 3 Nos Finely chopped medium tomatoes
- 1 Tbsp Ginger garlic paste
- 2 Cups Fenugreek leaves
- 1/2 Cup Green peas
- 1/2 Tsp Turmeric powder
- 1/2 Tsp Coriander powder
- 1/2 Tsp Cumin powder
- 1/2 Tsp Red chilli powder
- 1/2 Tsp Garam masala powder
- Salt to taste
- 1 Chopped green chilli
- 3 Tbsp Oil
Instructions
Preparation Method
- In a deep bottom pan add 3 Tbsp Oil.
- Add 2 Bay leaves, 3-4 cloves, and 1 small cinnamon stick.
- Stir for a few seconds.
- Add 2 finely chopped Medium onions.
- Stir the onions until light brown.
- Add 1 Tbsp ginger garlic paste.
- stir again for a minute.
- Add 2 Cups fenugreek leaves.
- Add 1/2 Cup green peas.
- Mix all the ingredients well.
- Add 3 finely chopped medium tomatoes.
- Add 1/2 Tsp turmeric powder.
- Add 1/2 Tsp coriander powder.
- Add 1/2 Tsp cumin powder.
- Add 1/2 Tsp red chilli powder.
- Add 1/2 Tsp garam masala powder.
- Salt to taste .
- Add 1 Chopped green chilli and mix well.
- Cover with a lid and let it cook for 5 minutes.
- After 5 minutes check if cooked well.
- Add 1 1/2 cup rice (washed and soaked for 30 minutes).
- Now add 3 cups of water and give it a mix.
- Cover and let it cook for 15-20 minutes on low flame.
- Once it cooked well, remove it in a serving bowl and serve hot with papad, curd or raita.
FAQ's (Frequently Asked Questions)
Hi I' Am Ann
Hello friends, I am Ann (Sonia Panjwani) – living in Mumbai, India. Cooking is something that every indian women loves……
