Methi Vegetable Pulao

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Methi (Fenugreek) rice is a very delicious, flavorful rice dish with the 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 just good for diabetes as helping to slow down the rate of sugar absorption into the 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 making it very simple. While making methi rice i will going to add a 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.

Recipe Details:

• Preparation Time : 10 -12 min
• Cooking Time : 15-20 min
• Servings: 2-3

Ingredients required for making methi Rice..

• 2 Handful Methi (fenugreek) leaves
• 150 g Rice (preferably Basmati Rice)
• 15-20 Garlic Cloves - Finely Chopped
• 2tbsp Coconut Milk or 1Tbsp desiccated coconut
• 3 Tomatoes (puree)
• 2tbsp Green Peas - blanched
• 1 carrot Finely chopped and blanched
• 50 g Cauliflower - roughly chopped (blanched)
• 5-6 Green chillies (As per taste)
• 2tbsp cooking oil 
• Salt to taste

Method:

Step 1: Mise en Place

◾Wash and soak rice for 10 minutes..

◾Fenugreek leaves - Discard the stems of Methi and wash the Methi leaves thoroughly. Chop the Methi leaves finely and keep it aside, until required.

◾Peel and finely chop garlic

◾ Make tomato puree

◾Wash, and finely chop Cauliflower, blanch for 5-10 minutes Keep aside till needed.

◾ Blanch peas and carrots. Keep it aside until needed.

Step 2: Cooking Time

◾Heat oil in a pan, add garlic, sauté it for 1-2 minutes, till the change in color. 

◾Add tomato puree and cook for 5-7 minutes (First 2 minutes on high flame) 

◾and then on slow flame. When you see it is cooked and the oil is separated..

◾ add Methi leaves, mix well and sauté for 2-3 min on high flame,

◾add cauliflower, saute for 2-3 minutes..

◾Add coconut milk, mix well

◾ Add rice, mix well and sauté for 2-3 minutes.

◾ Add carrots, peas and salt to taste, Mix well, 

◾add 2 cups of water, cook rice by absorption method. i.e let it gets cooked first on high flame till the water is reduced up to 90-92% 

◾and then on slow flame, cover the lid and cook for 5-7 minutes or till done. . 

◾Methi Rice Vegetable Pulao is ready to dish out. Serve hot garnished with boiled peas and carrots.

Notes:

• Salt goes a little more in this recipe, else give you bland taste. Same rule applies to green chillies in this recipe.
• To retain natural colors, avoid turmeric and red chilly powder if required, add ⅓tsp turmeric powder.
• Blanching helps to retain natural colors so added in blanched form.
• Methi leaves are very dry in nature, so add cooking oil little more compare to what you use in your regular cooking.