Methi Pulao
Fenugreek is used as a medicine worldwide, also there are numerous health benefits associated with Fenugreek/Methi leaves. Its high in Vitamins, Iron, Copper, Manganese and Phosphorous. It plays a key role in lowering blood sugar, maintains cholesterol, aids in weight loss. Fenugreek improves milk flow and hence its essential for nursing mothers to include it in their daily diet. Fenugreek leaves plays a role in cosmetic health too, by managing skin and hair health. Methi pulao is a good way of incorporating methi leaves in your diet for fussy kids and those who hate to have it in spinach form. To enjoy the full benefit of it, try to grow this in your garden, for a healthy, pest free and chemical free leaves.
Ingredients
- 1 Cup Basmati/ Seeraga samba Rice
- 2-3 Cup Methi Leaves
- ½ Cup Green Peas
- 1 Onion
- 1 Tomato
- 1 tsp Cumin Seeds
- 1 Bay leaf
- 1-2 Cloves
- 1 Cardamom
- 1" Cinnamon
- 2 tsp Pepper Powder
- 1 tsp Coriander Powder
- Mint Leaves
- Cashews
Instructions
- Wash and soak 1 cup Basmati rice in water for about 15 min. Drain it later.
- In a cooker add 1 tsp oil + 1 tsp ghee. When hot enough add 1-2 clove, 1" cinnamon, 1 bay leaf, 1 cardamom, 1 tsp cumin seeds and cashews.
- After sauteing for about 3-4 min, add 1 big chopped onion. Cook until onion turns translucent.
- Add 1 chopped tomato and cook for about 2-3 min.
- Add 1 tsp coriander powder, 2 tsp pepper powder, turmeric powder, salt and mix it.
- Add methi leaves, mint leaves and green peas. Increase or decrease the quantity of methi leaves according to your preference. Adding mint leaves impart a good flavour and aroma to the rice.
- Cook till the leaves wilt.
- Now add 1.5 cups water. When water starts boiling, add drained rice.
- Close cooker and when steam starts coming from the vent, place whistle and cook for 5-7 min in low flame. Open when pressure is released and fluff it up with a fork.
- Serve hot with raitha.
