If you think making methi-pulav is a lengthy task, and needs preparations, and should be decided before making rice, then here’s an alternative. You can make this version of methi-rice after preparing rice. And while the rice is being cooked, the preparations with methi can be done in parallel, which saves time. And the taste is quite different, with an enhanced flavor of fenugreek. Ever since we learnt this variety of methi rice from an aunt, we’ve switched over to it from the usual pulav style. Here’s the recipe....
Preparation time : 10 min Cooking time : 10 min, apart from making rice Serves : 4-5
Ingredients: Methi - 1 cup, chopped Onion - 2 medium sized, chopped (optional) Green peas - ½ cup (optional) Cooking oil - 1 Tbsp Cumin seeds - 1 Tsp Cinnamon - 1” stick, broken into 4-5 pcs Cloves - 4-5 Pepper - 8-10 Cooked Rice - 3 cups (preferably Basmati) Water - 3 cups Salt - ½ Tsp or as per taste Coconut - ½ cup, grated Green chilies - 5-6, depending on taste Ginger - 1" cube
Method: • Heat oil in a pressure pan and add cumin seeds, cinnamon, cloves and pepper • After half a minute, add grated ginger, slit green chilies, chopped onion and peas. Sauté for 2-3 minutes • Add chopped methi leaves and sauté for 3-4 more minutes, till the raw smell of methi is replaced by an aroma of sautéed methi • Add grated coconut, salt and stir • Mix in the cooked rice thoroughly and optionally heat it for another few minutes • Add water and cook in the pressure pan till 2 whistles • Serve it hot, optionally with any raita
Tips n Tricks: • Avoid adding methi in excess as it gives the pulav a bitter taste
Variations: • Onion and green peas can be added or omitted – both give a different taste