Methi Pulao


Basmati Rice / any rice of your choice – 2 Cups soaked for 1 hour, Methi Leaves or Fenugreek Leaves – 2 Cups pealed and cleaned ( do not chop methi) Coriander Leaves – 1/4 Cup

Ginger + Garlic Paste – 1 tsp

Onion – 2 thin sliced

Fresh Green Peas – 1 Cup

Vegetables- optional (beans carrot peas & cauliflower 1/2 cup each)

Oil – 3 Tbsp

Ghee – 2 Tbsp

Salt to taste

Lemon Juice – 1 tsp

Cashew nuts – 10-15

Raisin 10-15

Rasam powder 2-3 spoons to taste( I use Sakthi masala or aachi masala rasam powder)

Turmeric Powder – 1/2 tsp

Water - 2 cups

In a rice cooker or pressure cooker heat ghee, add cumin seeds and other dry spices.saute them on medium flame till they turn aromatic.To this add cashews raisin and sliced onions & saute till they turn golden brown. Now add chopped tomatoes and saute till they turn out is like a paste .

To this add green peas and vegetables optional ( beans carrot peas & cauliflower ) and saute for 5 min. Now add rasam powder, soaked basmati rice and methi leaves then add 2 cups of water, add salt to taste , lemon juice & mix well and pressure cook for 2-3 whistles on medium flame. If it is a rice cooker it would switch off keep warm state once done . Serve with raita of curd.

Suggestions offered by doctors on BabyChakra are of advisory nature i.e., for educational and informational purposes only. Content posted on, created for, or compiled by BabyChakra is not intended or designed to replace your doctor's independent judgment about any symptom, condition, or the appropriateness or risks of a procedure or treatment for a given person.

Recommended Articles

Scan QR Code
to open in App