This is the first time I am preparing Methi Pulao/ Fenugreek Leaves rice. Both the seeds and leaves are strongly aromatic and bitter in taste. But they loose the bitterness if slightly roasted. They are rich in vitamins, folic acid, riboflavin and minerals. Some of the health benefits are as below
- Reduces Cholesterol
- Increases breast milk
- Prevents Diabetes
- Maintains healthy testosterone levels
- Aids Digestion
- Cools down your body heat
- Helps ease menstrual pain for ladies
Usually we prepare lentil and fenugreek leaves dal. But this pulao was a little different for me. And this pulao didn’t taste bitter, because of the tomato added. Anything bitter would reduce its bitterness when added with something sour. Here is my try…
Fenugreek Leaves : 1/2 cup finely chopped
Basmathi Rice : 1 cup ( I used brown basmathi rice)
Onion: 1/4 of a large chopped
Tomato : 1 chopped
Red Chili Powder : 1/2 teaspoon
Coriander Powder : 1 teaspoon
Turmeric Powder : 1/8 teaspoon
Garam Masala : 1/2 teaspoon (optional)
Salt : 1/2 teaspoon
Cumin Seeds : 1/2 teaspoon
Fennel Seeds : 1/2 teaspoon
Ginger Garlic paste : 1 teaspoon
Oil : 1 teaspoon
Water : 3 cups
Cilantro : to garnish
Soak Basmathi rice for half an hour.
Heat oil in a pressure cooker.
When oil is hot, add cumin seed and fennel seeds. When they change color, add onions and ginger garlic paste. Let it turn translucent.
Add the Methi leaves/ Fenugreek leaves. Saute for 3 to 4 mins. Next add tomato. When tomato gets smashed well. Add red chili powder, coriander powder, turmeric powder and garam masala. Next add salt and saute for 2 mins.
Now drain water in rice and mix it in the cooker. Fry for 2 to 3 mins. Add the 3 cups of water. Cook it for 3 whistles if you are using normal rice, I had to cook for 8 whistles as its brown basmathi.
Garnish with Cilantro leaves and serve with yogurt or raita 🙂