Methi pulao is a easy pulao recipe made with fresh fenugreek leaves, tomato and a few spices.
Good quality methi is easily available during winter. Eating methi during winter is highly beneficial as it provides warmth to the body, boosts immunity against cold and cough. Methi is rich in iron,Vitamin A and C, and rich in folic acid. It’s high fiber content helps in digestion and aids smooth bowel movement.
I regularly try to incorporate all the greens available in abundance during winters in my daily diet. Sarson ka saag, chana saag, bathua, methi, palak, mooli and so many fresh greens are easily available to make new recipes every day. I regularly make saag, bhujiya, paratha, raita, e.t.c. with these greens. I have the habit of keeping some blanched pureed greens like bathua, palak sarson in my refrigerator and when needed a healthy delicious raita can be made by adding the puree in yogurt or can make chapatti dough with that puree and serve with curd.
This Sindhi special methi tamatar pulao is a very easy to make and a flavourful recipe and can be made with very basic ingredients. Methi pulao can be made in two ways. The first method is what I am sharing currently and you can also make it with your leftover rice, and you just need to make the masala I have mentioned in the recipe and then mix your leftover rice in it and your quick methi pulao will be ready.
This is a Sindhi specialty that they make in a sipri[a heavy-bottomed rounded pan]. You can make it quickly using the pressure cooker or use a heavy bottom pan\sipri. Serve it with raita, yogurt, papad and pickle. You can also add green peas or your favourite vegetables in it to make it more healthy and colourful.
You can also check out these Maayeka recepies:
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Methi Tamatar pulao
Ingredients
- 3 cup Fresh Fenugreek / Hari Methi
- 1 cup Rice/chawal
- 2 medium Tomatoes / Tamatar chopped
- 2 Green Chillies / Hari Mirch
- to taste Salt / Namak
- 1/4 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chilli powder / Laal mirch powder
- 1 tsp Coriander Powder / Dhaniya Powder
Tadka / tempering
- 4 tbsp Cooking oil or ghee
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/4 inch Cinnamon /daalchini
- 1 Black Cardamom / Badi Elaichi
Instructions
- Wash and soak the rice for minimum 20 minutes or till it change its colour.
- Wash and clean methi leaves , remove the hard stems and chop finely.
- Heat oil or ghee in the cooker or heavy bottom pan, i used the cooker.
- Add cumin, cardamom and cinnamon stick.
- As soon as it start to crackle add the chopped tomato , green chili and saute for a minute.
- Now add the chopped methi and all the dry spices and keep sauting on low to medium heat till tomato become soft.
- Now add 1.5 cup water and mix. (If cooking in a pan then use 2 cups of water )
- When water start boiling add the soaked and drianed rice and mix .
- when it start to boil, stir once and then cover with the lid and pressure cook for 1 whistle on medium heat .
- Let it keep covered for 5 minutes after switching off the heat.
- After 5 minutes open the cooker or pan and drizzle 1 tbsp ghee on top (optionaL ) and fluff gently using the fork.
- Serve hot with raita , papad and pickle.
Notes
- you can use any rice-basmati or short grain to make this pulao
- can also add vegetables of your choice