Monday, 17 June 2013

Methi or Fenugreek greens Pulao

I always love one pot dish for those lazy days.
Pulaos are favourites in my family and I make them with different masalas and veggies and greens.
It is the most efficient way to make your children and yourself to eat veggies and greens.
Add it with some raita , makes a complete, comfort meal.
Good for packed lunches as well, topped up with some fruit or yogurt.
My children love them for their packed lunches.
Today its going to be methi or fenugreek greens pulao.

Raw Rice - 11/2 cups(soaked for 20 mins),
Onion - 1 large chopped,
Tomato - 3 medium chopped,
Methi or Fenugreek - 1 large bunch(leaves picked, washed and chopped),
Oil - 2 Tblspn,

To Grind:
Onion - 2 medium,
Garlic - 3-4,
Ginger - 1 inch
Cinnamon - 1 inch,
Cloves - 4-5,
Red Chillies - 5,
Oil - 1 tspn,
Coconut - 1Tblspn grated (optional),
Turmeric - 1/4 tspn,
Coriander - 1Tblspn,


Fry the ingredients(except turmeric and coriander) under the grinding, with oil until onions are soft, finally add coconut and fry for a minute and grind to smooth paste with turmeric and coriander.

In a pan heat 2 Tblspn of oil and add chopped onions, fry until soft.
Add tomatoes and cook until mushy.
Add methi or fenugreek and fry until it wilts.
Add the ground masala and fry until raw smell goes.
Add 1:2 water i.e., 3 cups of boiling water and salt.
Drain water from the rice and add to the boiling water.
Cook until rice is soft and fluffy.
Serve with raita.

Note: The measure of water depends on the rice you are using. Some rice might take less or more than what I have said above. So it is for you to decide on how much water your rice needs.

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