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:
Prep time:
Cook time:
Total time:
Serves: 2
- Rice 1 cup
- Fenugreek leaves (a handful if fresh or 2 tsp if dried kasoori methi is used)
- Ginger garlic paste 2 tsp
- 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
- Oil 2-3 tsp
- Rinse the rice few times and soak in water for about 15-20 min (you can use basmati or any other variety).
- Pick Methi leaves and rinse it with water a few times to get rid of dirt. If using Kasoori Methi, soak it first in hot water for half an hour, drain the water, squeeze it well and keep aside.
- 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
- Heat oil in the cooker/Handi and add pounded ginger garlic. Saute till light brown.
- Add the Methi and cook for 3-4 minutes. Add the vegetables, green chilies and a little of Salt and Saute the vegetables for 3-5 minutes. If using tomato, add it at this stage and cook further till tomato turns mushy.
- Add soaked rice, turmeric and the water. If using the pressure cooker add water just above the level of rice. If using a Handi/Sipdi, the water should be double the quantity of rice used.
- Close the lid of the cooker and wait for 2 whistles and switch off the flame.
- Serve hot with curds/Papad/Pickle/Raita.
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…
alka..that rice looks beautiful…great picture…
yummy lovely pulav we love rice varieties and this looks colorful must have a spoon
rice looks sooo beautifulllllll
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!
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 🙂
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:)
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 .