Methi (Fenugreek leaves) has exceptional medicinal uses and can be used as a beauty aid as well. Methi has good dietary fiber and is abundant in Vitamin C and Vitamin K.
Raw methi leaves have a bitter taste, which can be confined to a minimum in cooking process. Try this methi pulao recipe and you will be surprised with its heavenly taste!
Ingredients
- Basmati rice- 2 cups (washed and soaked in water for 30 minutes)
- Methi leaves – 2 bunches (leaves cleaned, washed and drained)
- Onion – 1 (chopped)
- Tomato – 1 (big size- chopped finely)
- Garlic – 4(minced)
- Baby lima beans – 1 cup
- Green chili – 5 (slit)
- Coriander powder- 1 teaspoon
- Cumin powder- ½ teaspoon
- Turmeric powder -1/4 teaspoon
- Cinnamon – 1 inch piece
- Cardamom – 2
- Cloves – 2
- Cumin seeds – 1 teaspoon
- Lemon juice – 1 tablespoon
- Salt to taste
- Oil – 3 tablespoon
Directions
1. Set a heavy bottomed pan, add oil. Once hot add cinnamon, cardamom and cloves. When it gives nice aroma, splutter cumin seeds.
2. Add onion, green chili and minced garlic and sauté until the onion turns translucent. Now add chopped tomatoes and cook until they become mushy.
3. Chop my methi leaves at this point, so that you can add them immediately to avoid bitterness.
4. Sauté until the methi leaves wilt and add a tablespoon of lemon juice.
5. Add coriander, cumin, turmeric powder and mix well.
6. Add baby lima beans and fry for a couple of minutes
7. Add drained rice and fry for a minute more.
8. Add 3 cups of water. Add salt and mix well.
9. Once the water reaches the boiling point, simmer the stove and give it a mix once again.
10. Turn off the stove once the rice is cooked(this would take approximately15 minutes.)
Notes
1. Tomato and lemon juice brings down the bitterness of methi leaves.
2. Fresh methi leaves adds flavor to the dish.
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