How to Cook Methi Pulao
Chop the roots and thick stems off the bunch of methi/fenugreek leaves., Sprinkle a generous amount of salt on the leaves., Wash the rice well., In a pan with a tightly fitting lid, heat the oil., Add the green chillies, tomatoes and turmeric...
Step-by-Step Guide
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Step 1: Chop the roots and thick stems off the bunch of methi/fenugreek leaves.
Wash and chop the rest of the leaves finely. -
Step 2: Sprinkle a generous amount of salt on the leaves.
Set aside for 15 to 20 minutes. , Soak it in some water and set aside for 20 minutes. , Once it is hot, add in the cumin seeds and allow them to change color. ,, Put them in the pan. , Cook for a couple of minutes. , Add the rice to the cooking mixture for 2 minutes. , On high heat, allow the rice to cook until most of the water evaporates. , Let simmer for 15 minutes. , Mix/fluff gently.
Allow the rice to rest before serving. , -
Step 3: Wash the rice well.
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Step 4: In a pan with a tightly fitting lid
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Step 5: heat the oil.
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Step 6: Add the green chillies
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Step 7: tomatoes and turmeric powder.
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Step 8: Squeeze the water from methi/fenugreek leaves.
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Step 9: Add coriander powder and red chilli powder.
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Step 10: Drain the water from the rice.
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Step 11: Add water and mix well.
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Step 12: Lower the heat.
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Step 13: Open the cover and turn off heat.
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Step 14: Finished.
Detailed Guide
Wash and chop the rest of the leaves finely.
Set aside for 15 to 20 minutes. , Soak it in some water and set aside for 20 minutes. , Once it is hot, add in the cumin seeds and allow them to change color. ,, Put them in the pan. , Cook for a couple of minutes. , Add the rice to the cooking mixture for 2 minutes. , On high heat, allow the rice to cook until most of the water evaporates. , Let simmer for 15 minutes. , Mix/fluff gently.
Allow the rice to rest before serving. ,
About the Author
Alice Ramos
Committed to making DIY projects accessible and understandable for everyone.
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