Methi Pulao is very simple and tasty recipe. It is easy to prepare without the need of cutting many vegetables except Onions. Earlier I was actually afraid of using Basmati Rice in my Pulao recipes as they would tend to break or the rice would stick to each other. So I usually would mix normal Sonamasoori rice with some portion of Basmati rice. Few years back; in my cookery class I learnt how to cook the basmathi rice with correct water proportion and cooking duration in a different method. Here I have explained the pressure cooking method of preparing the Pulao. We can also prepare without whistle. I will explain that method in my further rice recipes. For now gear yourself to prepare the Methi Pulao in Pressure Cooking method. Serve with love and enjoy the praises you get.
- Basmati Rice – 1 Cup
- Methi Leaves or Fenugreek Leaves – 2 Cups
- Coriander Leaves – 1/4 Cup
- Pudina or Mint Leaves – 1/4 Cup
- Green Chillies – 2
- Ginger + Garlic Paste – 1 tsp
- Onion – 2
- Fresh Green Peas – 1/2 Cup
- Oil – 2 Tbsp
- Ghee – 2 Tbsp
- Coconut Milk – 1 Cup + Hot Water – 3/4 Cup
- Salt to taste
- Lemon Juice – 1 tsp
- Cashew nuts – 10-15
- Cinnamon – 1/2 inch – 2 pieces
- Cardamom – 2
- Cloves – 2
- Turmeric Powder – 1/2 tsp
- Rasam Powder – 1 tsp
- Garam Masala Powder – 1 tsp (Use MDH or Everest)
Time to Prepare: 30 minutes
How to Make Methi Pulao:
- Rinse the Methi Leaves, Mint Leaves and Coriander leaves in Salt water for 10 minutes. Remove from the water and keep aside. This helps to remove the dirt in the leaves and keep it fresh. Do not chop the Leaves after removing from the water. Adding Methi Leaves directly to the Pulao will enhance the taste.
- Cut the Onions lengthwise (Shredded), Chop the Green Chillies; keep aside.
- Soak the Basmati Rice for an hour or until you use it for Pulao. Do not drain the water till it is used for Pulao as the soaked rice once removed from water and kept for long will break while making Pulao.
- If you are using dried peas, soak it in the water overnight and keep ready to cook.
- Heat Oil and Ghee in a pressure cooker. Add whole masalas like Cardamom, Cinnamon and Cloves, fry for few minutes. Now add the shredded Onions, Ginger – Garlic Paste, Turmeric Powder and chopped Green Chillies. Fry until the Onion changes it colour to golden brown.
- Now add the Methi, Mint and Coriander Leaves to it. Fry till the leaves shrink and change its colour to dark green. Then add Peas and soaked rice and mix once with the help of spatula.
- At this stage add dry Masalas like Garam Masala and Rasam Powder, Salt. Now add the hot Water, Coconut Milk and mix once.
- Close the lid of the pressure cooker and cook until 2 whistles. Now lower the flame and cook for 3 minutes then switch off the flame. After 2 minutes, release the pressure (by removing the whistle from the pressure cooker). This method helps the Rice to separate the grains and do not stick to each other. Do not mix with the spatula immediately after removing the lid. The rice grains may split when the Methi Pulao hot.
- Heat the Ghee in a small frying pan. Add the Cashew nuts and fry till golden colour.
- Leave the Pulao to settle down for few minutes. Then add the Lemon Juice, fried Cashew nuts and mix once.
Serve Methi Pulao with Tomato-Onion Raita.