Methi Pulav is a nutritious and flavourful one pot meal, perfect for travel and lunch boxes. The methi leaves or fenugreek leaves are a powerhouse of nutrition since they are rich in iron, Vitamin C, A and other minerals. It has myriad of health benefits, including regulation of blood sugar and cholesterol. Methi leaves have a slight bitter taste which can be over powered by adding the right amount of spices & following few tricks and tips. There are several ways to include this nutritious methi leaves in the diet (Methi paratha, Methi adai, Methi millet adai/dosa, Methi raita, Methi Kootu, Methi masiyal, Methi sambar& much more) . Today’s recipe, Methi pulav is prepared by tossing the cooked rice along with methi masala paste and some spices. Stay tuned to this blog space for more healthy methi recipes in future.
Preparation time: 20 – 30 minutes
Health Benefits of Methi leaves*:
- Reduces inflammation
- Good for digestion
- Controls blood sugar level
- Lowers bad cholesterol level
- Good for breastfeeding women
|Methi leaves||1 bunch ( roughly 1 cup after chopping )|
|Basmati rice||1 cup|
|Turmeric powder||1/2 tsp|
|Ginger||1 inch piece|
- Soak the basmati rice for about 15 minutes. After 15 minutes, drain the water and keep the rice aside. In a pot, add enough water and boil it. Once the water boils, add the rice to this, add 1 tsp oil. Cook until the rice is well done. See that the rice is not overcooked and sticky. The grains should be separate. Drain the water completely, and spread the rice in a plate so that grains become separate. Alternatively, cook the rice in pressure cooker using the ratio 1:2 (rice : water)
- Pluck the methi leaves from the stem and wash thoroughly to get rid of all the dirt. Finely chop the methi leaves. To remove the bitter taste of methi leaves, sprinkle some salt on top and mix well. Another way to remove the bitterness is to soak the chopped methi leaves in salt water for about 10 to 15 minutes.
- Finely chop the onion and tomato and keep it aside. Grind the green chillies, red chillies, ginger and garlic (ingredients mentioned under ‘grind’) using little water to a coarse paste using a mixie/blender or mortar and pestle. The paste need not be fine.
- In a pan, add 2 tablespoon oil and 2 tablespoon ghee (or butter), add jeera, all the whole spices – bay leaf, cloves and cinnamon. Stir for a few seconds until all the spices release the aroma.
- Add chopped onions and stir every now and then. Once the onions become transparent and well cooked, add the ground paste and sauté until the raw flavour goes away.
- Now add the chopped tomato, stir every now and then. Close with a lid.
- Once the tomatoes become mushy, add the finely chopped methi leaves and salt. Cook for few seconds until the leaves wilt.
- Add turmeric powder powder, mix well. Reduce the flame to low, add the cooked rice to this methi leaves masala paste. Mix well gently without breaking the grains. Close with a lid, simmer for another minute or two for the flavours to be absorbed.
- Before serving, squeeze half lemon or lime if you prefer some sour taste. This is optional. In the above recipe I did not squeeze lime or lemon.
- Serve with raita of your choice.
- Instead of whole red chillies, you can add chilli powder after adding turmeric powder. But grinding whole red chillies in the masala paste gives fresh aroma and taste.
- Apart from methi leaves, you can add peas or capsicum.