Monday, April 15, 2013

Methi Pulao(Rice cooked in a fenugreek base)

Methi Pulao is a delicious preparation of rice which can be had with
some yogurt and papad.
Here it is served as part of a  Cheti Chand celebratory meal along with
Sai Bhaji,Tairi,Yogurt,Papad and Black eye beans.


1 cup basmati rice
1/2 cup methi masala(fenugreek base)
1 3/4 cup water to cook + 2 cups to soak
2 tbsps oil
1/ tsp turmeric( haldi)
salt to taste


Rinse the rice and then soak  in about 2 cups of water for about 30 minutes.
I like to wash the rice 4-5 times till the cloudiness disappears from the water.
Heat oil in a pan and add the drained rice,salt,turmeric and the masala.
Gently stir the rice for few minutes.

Now add the water and cook on medium high till all the water is absorbed.
Cover and keep on a low flame with a griddle under the pan and
cook for about 15 minutes.

Gently stir every 5 to 7 minutes.
Serve hot.
You can add your choice of vegetables if you want to have just  pulao and yogurt .
You can add cubes of potatoes,cauliflower,green beans,carrots and peas.

You can also make a fish pulao by adding small boneless,skinless,salted pieces
of any fish of you choice.(salt the fish for about 10/15 minutes before adding to rice).
The fish has to be added after the water has dried and just before you cover and cook,
and be extremely gentle when stirring the pulao.
Put the fish in between folds of rice so that the fish absorbs all the flavours.


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