The last dish that I am preparing with methi is “Methi Pulav”. The base recipe is Menu Rani Chellam’s. She prepared this dish in Jaya TV’s Arusuvai Neram. I modified the spices and didn’t fry the rice separately but went with using butter instead of oil. Usually I don’t add too much oil. At the max 2 tsps or for some dishes 1 tbsp. If I add more oil for one dish I compensate that by making other dish non-oily. For this pulav some how I thought why can’t try butter. I am not going to do it always but once in a while it should be ok right? As I had a bag full of sera samba rice that bought for Chettinad Biriyani, I used that instead of basmati rice. Ok here is the recipe.
- Fresh Methi leaves – 2 cups
- Basmati / Seeraga Samba rice – 2 cups
- Water – 4 cups
- Bay leaf – 1
- Fennel Seeds / Sombu – 1 tbsp
- Butter – 1 tbsp
- Onion – 1
- Tomato – 1
- Red chilly powder – 1 tsp
- Dhaniya/Coriander powder – 2 tsp
- Garam Masala – 1 tsp
- Turmeric powder – 1/2 tsp
- Salt – 2 tsps
- Cilantro – 2 tbsps
- Wash and soak the rice in water while doing the prep work.
- Remove the methi leaves from the stems and clean them. (Discard the stems).
- Chop them roughly. Chop the onions and the tomato too.
- Now heat the pressure cooker or pan and add butter.
- Once the butter melts, add the bay leaf and fennel seeds.
- Let it splutter and add onions and cook them till they are translucent.
- Now add the tomatoes and methi leaves.
- Add salt and turmeric powder and cook for couple of minutes.
- Add all the dry masalas at this stage and cook for 3-4 minutes.
- Now add rice and 4 cups of water. Check for salt and adjust accordingly.
- Add the chopped cilantro and pressure cook for unto 3 whistles.
That’t it. Yummy methi pulav is ready. Serve hot with raita.
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