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Wednesday, January 08, 2014

Methi Rice.

Methi (Fenugreek) rice is a very delicious, flavorful rice dish with perfect blend of spices and a slight bitterness and aromatic fresh Leaves.

Fenugreek has been used as a food, spice and medicine since ancient times. 

The Fenugreek leaves are aromatic, cooling and is a good source of iron. Methi contains protein, fibre, vitamin C, niacin, potassium, iron and alkaloids. Methi is considered one of the best option to have in discomfort & menstrual cramps associated with PMS. Fenugreek is not only good for diabetic as helps in slow down the rate of sugar absorptions into blood but also for people with digestive system problem as flush out harmful toxins. It relieves indigestion and helps treat constipation, and very helpful in preventing Colon Cancer due to its fiber content.

My recipe of methi rice is very simple with minimum ingredients, as truly believe in make it very simple. While making methi rice i will going to add good quantity of tomatoes and garlic. If you will get fresh garlic for this recipe, that is like sone pe suhaga, else we will manage with regular Garlic cloves.

What is required for Methi Rice/ Pulao Vegetable Pulao

✔Methi leaves 1 bunch

✔Rice 200 gms (1 cup) 

✔ Garlic (10-15 ) 

✔Tomatoes 2-3 (roughly chopped)

✔Green Peas 50 gms

✔Cauliflower 50 gms 

✔Green chilly 1-2

✔Refined oil 2tbsp

◾Dry ingredients
✔Turmeric Powder 1tsp
✔Red chilly Powder 1tsp
✔Desiccated Coconut 2tbsp
✔Salt to taste.


Step 1: Vegetables Cutting

✒ Fenugreek leaves - Discard the stems of methi and wash the methi leaves thoroughly. Chop the methi leaves finely and keep aside.

✒Peel and finely chop garlic

✒ Chop Tomatoes

✒ Wash, and finely chop Cauliflower

✒Peel peas if using fresh one, if not available use frozen one.

Step 2: Soaking of rice

Wash and soak rice for 10 minutes, go with basmati, if not available then can make use of kolam rice.

Step 3: Cook rice by draining method

In this method rice is cooked partially (half cooked) in open pot of boiling water, and excess water is drained off. This helps in removing the excess starch in rice and the rice grains remain separate, the way we like it.

Water quantity 3 cups of fresh water (or enough to cover the rice by 2-3 inches) 

Step 5 Cooking Time

Heat oil (2tbsp) in a pan add garlic, sauté it for 1-2 minutes, till change in color. Add chopped tomatoes and cook for 3-4 minutes (First 2 minutes on high flame and then on slow flame covering the lid, till tomato is tender.)

Now open the lid and check the tomato.

When you see it is cooked and oil is separated then add methi leaves, mix well and sauté for 2-3 high flame, then add vegetables  (that is peas and cauliflower), if you like, you can add French beans , potato, carrots (if that is available to you) normally I also add carrots and French beans in this, but this time, those vegetable were not available to me, so i had skipped those vegetables.
Mix well and sauté vegetables for 2-3 high flame, then add one cup of water, cover the lid, slow the flame, cook for 3-5 minutes or till oil separate.

Then add dry ingredients that is desiccated coconut, red chilly powder, turmeric powder and salt to taste, and saute for a minute. (Normally in this you need to add little more salt as it require for vegetable and rice). Add Rice, sauté and mix well and cook rice for another one- two minutes on high flame, then cover the lid make the gas stove slow,cook for 1-2 minutes or till done.

Yummy Methi Rice Vegetable Pulao is ready to serve. In our house it is served with Eggplant and potatoes fried and curd.

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