METHI PULAO(வெந்தய கீரை புலாவ் )

Methi pulao(வெந்தய கீரை புலாவ்) is a very simple ,flavourful and less spicy pulao recipe.

You can make it in hurry burry morning time and pack for lunch also. It Tastes great with simple onion raita itself.

So now coming to this recipe,

METHI PULAO

RECIPE TYPE: MAIN | CUISINE: SOUTH INDIAN |

|PREPARATION TIME:  5 MIN | COOKING TIME: 10 TO 15 Min

INGREDIENTS:

Methi leaves                           ½ cup (tightly packed)

Basmati rice                           1 cup

Onion                                      1(Finely chopped)

Tomato                                   1(Finely chopped)

Green chillies                         3(slitted)

Salt                                          as needed (normally 1 ½ to 2 tsp)

Ginger Garlic Paste               1 tbls

Milk                                         1/2 cup

Water                                      1 cup

For tempering:

Oil + Ghee                               1 tbls

Bay leaves                              1

Clove                                       2

Cinnamon                              1 inch piece

Cardamom                             2         

*tsp: teaspoon ||tbls: tablespoon     

                                                                                                     

METHOD:

Wash and soak the rice for around 20 minutes.

Keep the ingredients ready.

Saute methi leaves with a little oil for few minutes. This step is to reduce the bitter taste in the leaves. Keep it aside.

In a pressure cooker or heavy bottomed kadai add oil &ghee, let it heat.

Add the items given under tempering table. Once they fried add onion and fry till they become translucent.

Add ginger garlic paste and sauté untill the raw smell goes off.

Add the tomatoes and sauté well.

Then add the soaked and drained rice and saute for 2 minutes.

Add sauted methi leaves milk and water. Add required salt and close with a lid and let it cook. If you use a pressure cooker, then cook till 2 whistles and wait till the pressure goes off.

Once it cooked, open the lid and fluff the rice with a fork or knife.

Garnish with coriander leaves and serve hot with any raita or spicy curry.

NOTES:

• Soaking the rice will make the rice to cook well and give good textured rice.
• Sautéing the methi leaves will reduce the bitterness in the leaves.
• You can fry the rice in little ghee separately and then add.
• Fluff the rice by using knife or fork will avoid the breaking of the rice.
• You can use coconut milk instead of milk.

Do try this recipe and please don’t forget to give your feedback in comments.

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