Methi pulao

Name: Methi pulao
Total time: 1800 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 1 Cup Biriyani rice; Methi leaves ( a bunch ); 1 Lemon; 1 Tablespoon masala Biriyani; 2 Tablespoons Ghee; 2 Onions; 2 Tomatoes; 2 Carrots; 4 Beans; 1 Tablespoon Oil; to taste Salt; 1 Tablespoon Turmeric powder

Meenakshy Ramachandran @cook_7797462

Bangalore

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 @cook_7797462

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Ingredients

30 mins

4-serving

1 CupBiriyani rice
Methi leaves ( a bunch )
1Lemon
1 Tablespoonmasala Biriyani
2 TablespoonsGhee
2Onions
2Tomatoes
2Carrots
4Beans
1 TablespoonOil
to tasteSalt
1 TablespoonTurmeric powder

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Steps

30 mins

1

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.
2

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.
3

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.
4

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