Methi Tamatar pulao

No ratings yet

Methi tamatar pulao is a easy pulao recipe made with fresh fenugreek leaves, tomato and few spices.

Prep Time10

Cook Time13

Course: lunch recipe, Main Course, Tiffin recipes

Cuisine: North Indian Cuisine, Sindhi Cuisine

Keyword: Methi pulao, methi rice, methi tamatar pulao, methi tomato pualo

Servings: person

Calories: 400kcal

Author: Anjana Chaturvedi

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.

Note-