Methi Pulao (No Onion No Garlic)
This Mehti Pulao, without onion and garlic, is made with fresh fenugreek leaves and other vegetables. The recipe is simple and quick but yields delicious and flavorful pulao.
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Ingredients
For Cooking The Rice
- 1 cup basmati or long-grain rice
- 1 teaspoon oil
- Salt to taste
- 4-5 cups water for cooking the rice
For The Methi Pulao
- 1½ cups tightly packed methi leaves
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon green chili paste or add to taste
- 1 tablespoon ginger grated or paste
- ⅓ cup finely chopped celery
- ½ cup finely chopped green peppers
- ½ cup finely chopped tomatoes
- Salt to taste
- ½ cup boiled green peas
- ¼ cup finely chopped coriander leaves
- ¼ teaspoon turmeric powder
- 1 teaspoon pav bhaji masala or garam masala)
Instructions
Cooking The Rice
- Wash the rice thoroughly until the water runs clear. Then, soak the rice in cold water for 20-30 minutes. Drain the rice and set it aside.
- Boil 4-5 cups of water in a big pot. Add drained rice, salt, and oil to boiling water. Do not cover the pot with the lid; let the rice cook for about 10-12 minutes or until well cooked.
- Keep an eye on the rice while cooking; we should not overcook the rice. If overcooked, then rice will be mushy and sticky. So make sure to boil rice just enough so each grain stays separate.
- Once the rice is cooked, pour it on the strainer and remove all the water from the rice. Then, spread the rice on the big plate and let it cool completely.
Making The Methi Pulao
- Heat oil in a pan and add cumin seeds. Allow cumin seeds to sizzle, and add green chili and ginger. Mix well and saute for a few seconds.
- Add methi leaves, mix well, and cook for a minute or until methi leaves are wilted and water oozes out from the leaves.
- Then, add chopped celery, green peppers, and tomatoes. Mix well, add salt, and cook for 4-5 minutes or until tomatoes are soft.
- Add boiled green peas, chopped coriander leaves, turmeric powder, and pav bhaji or garam masala. Mix well and cook for a minute.
- Turn the heat on low and add cooked rice. Stir gently to combine everything well.
- Taste the pulao and adjust the salt as required. You can also squeeze some lemon juice if you prefer.
- Turn off the heat and transfer the Methi Pulao to a serving bowl.
Serving Suggestions
- Methi Pulao can be served with plain yogurt.
- You can also serve it with your choice of yogurt raita.
- Serve this pulao as a side dish with your main course.
Notes
- Rice: The look and taste of the Methi Pulao greatly depend on the type of rice used. So, use good-quality basmati rice that produces perfectly long grains.
- Methi Leaves: Use fresh Methi leaves and discard the wilted ones. To remove the bitterness of the leaves, mix them with salt and leave them aside for 10 minutes. Then, wash them thoroughly under running water; this will help reduce the bitterness of the Methi leaves.
- Do Not Overcook The Rice: It is essential for the pulao that cooked rice grains stay separate and do not become mushy. And for that, make sure not to overcook the rice. Cook the rice in a big pot with enough water. Also, do not leave it unattended while cooking; even cooking for a couple more minutes may make the rice overcooked. Also, immediately after straining the rice, spread it on a big plate to prevent it from further cooking and sticking together.
- Vegetables: Add vegetables of your choice. You can add more vegetables than mentioned in the recipe or fewer vegetables. If you add potatoes and cauliflower, steam or boil them separately and add them when you add green peas.
- Paneer: If you want your pulao to be more satisfying, filling, and protein-packed, add some paneer cubes.
- Leftover Rice: Methi Pulao can be made with leftover rice, and the recipe will be quick. For this recipe, you can use approximately 3 cups of cooked rice.
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