Methi-vegetable Pulao

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Methi-vegetable pulao

Of late, I have been crazily participating in almost every food event held in blogosphere.It’s very hard for me to resist any event and the moment some event is announced, my mind gets restless thinking about what could be my possible entry for that.The big challenge for me, obviously is that the particular recipe should be fit for the event and should be a part of Sindhi cuisine too, to justify my blog name

So when Archana of Archana’s kitchen announced Monthly One dish meal event I kept scratching my head too long to come out with some idea.And after lots of thought processes I finally thought of this Pulao which could fit the bill and that too just on nick of the time (today is the last day for participating, I guess)

Methi-vegetable Pulao:

Methi-vegetable Pulao
 
Author:
Recipe type: Rice Pulao biryani recipe
Serves: 2
Prep time:
Cook time:
Total time:
 
A healthy and delicious vegetable pulao recipe
Ingredients
  • Rice 1 cup
  • Fenugreek leaves (a handful if fresh or 2 tsp if dried kasoori methi is used)
  • Ginger garlic paste 2 tsp
  • Onion 1
  • Vegetables like cauliflower, french beans, potato, carrots, peas, paneer (any /all of them)
  • salt
  • Turmeric powder ¼ tsp
  • Green chillies 2-3
  • Tomato( optional) 1
  • Garam masala power ½ tsp
  • Oil 2-3 tsp
  • Butter (optional) ½ tsp
  • Milk(optional) 1 cup
Method
  1. Rinse the rice few times and soak in water for about 15-20 min (you can use basmati or any other variety)
  2. Now you can make this pulao in pressure cooker which makes the whole process very easy,or you can cook it in handi or vessel you normally use to cook rice
  3. If using pressure cooker,saute the chopped vegetables (excluding peas and paneer) in some oil for about 2 minutes
  4. Then take them out and place aside
  5. Now in same pressure cooker (or vessel) add ginger garlic paste (or pounded ginger garlic) and saute it till it changes the colour slightly
  6. Add chopped methi (fenugreek) leaves or kasoori methi and saute it for some more time
  7. Add sliced onion and saute it till translucent (pinkish)
  8. You can add tomato at this stage or you can escape using tomato
  9. Now add rice, vegetables,peas (if using), chopped green chillies, salt, turmeric powder, garam masala powder and mix well
  10. Add water just above the level of rice, if using pressure cooker or else use water double the quantity of rice, if cooking in a vessel
  11. Close the lid of cooker and wait for two whistles (in case of vessel, cook the rice till almost cooked)
  12. Now comes an optional step,you can completely escape it if you don't want to add calories in this recipe
  13. Take some butter in small frying pan (or in the vessel you normally use for tadka), let it melt, then add about a cup of milk and wait till it boils
  14. Add this mixture to the almost cooked pulao and if using paneer, add fried paneer cubes now, mix carefully and cook the pulao on DUM..i.e keep a griddle on stove top, lower the flame to the minimum and keep the vessel/cooker containing pulao on top of that griddle and let it absorb the flavor of milk and butter ...say for about 6-8 minutes
  15. Garnish it with coriander leaves and serve piping hot with papad or achar (pickle)/curd /dal/vegetable

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8 thoughts on “Methi-vegetable Pulao

  1. Hi Alka,made this for lunch today.As with all your recipes it turned out yum.Will be posting it tomorrow.You have such a lovely blog that it is hard to stop cooking from urz :).Have bookmarked a few desserts as well.Hopefully I can make this before the deadline…

  2. alka..that rice looks beautiful…great picture…

  3. yummy lovely pulav we love rice varieties and this looks colorful must have a spoon

  4. rice looks sooo beautifulllllll

  5. I have never used methi in rice but since I love methi paranthas, I can imagine how delicious this would be. Your pictures are beautiful!

  6. yum! love the color and the look of the pulav….there was a time..i participated in every event…it wears off a lil bit with time 🙂

  7. I add kasuri methi, but was afraid that fresh methi might make the pulao bitter, but am definitely making this after the rains:) (I do not opt for leafy veggies during rains:) The platter looks yum:)

  8. hey guess what, mom has just made this for lunch, will be taking snaps a posting it soon. I love this pulao. But we add yogurt to the pulao .

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