The fresh and abundant variety of vegetables and green leaves bought by vendors early in the morning is a wonderful sight. I love the plethora of green leaves they carry. Amaranth leaves, spinach, mint, fenugreek and spring onion are the usual ones we get here every day. Cooking is a joy when you have fresh vegetables and the right ingredients at hand.
Fenugreek leaves are healthy and packed with nutrients. Spinach and fenugreek leaves are versatile to use, one can use them in dal, sabzi or even parathas. Today, I have a delicious rice dish made with fenugreek leaves. It is ideal for lunch or dinner. You can evn pack it in the lunch box. If you have left over rice, you can use it too.
For the past two years, Covid has been an issue which all of us are trying to cope with. In these unprecedented times, work from home has become the new norm. One is always looking for simple, healthy and tasty dishes to cook. This methi rice ticks all the boxes, give it a try.
The rice variety used can be either sona masoori or basmati. For methi pulao, I prefer using sona masoori as the smell of rice should not evade the freshness of fenugreek. A little extra spice mix may be added. You can serve the rice with cucumber raita and papad.
1 cup rice
2 cup water
2 tablespoon oil
½ teaspoon cumin
2 cup fenugreek leaves
¼ teaspoon turmeric powder
½ teaspoon chilli powder
½ teaspoon garam masala powder
- Prepare rice in a pressure cooker. The grains of the rice should be separate. The usual water required is 1: 2, but it again depends on the quality of rice.
- Once the pressure releases, put the rice in a wide plate or bowl.
- In the meantime, cut onion and tomato into small pieces.
- Wash the fenugreek leaves and chop them.
- Take oil in a pan, add cumin. Once it splutters, add onion pieces. Let cook for sometime, it should be translucent. Now, add tomato to it.
- Once the tomatoes are tender, put the fenugreek leaves and cook for a minute.
- Put turmeric powder, chilli powder, garam masala and salt in it. Give a mix and put it aside.
Add the rice and gently mix it. Methi Pulao is ready to serve.
(This is a guest post by Jayashree). Jayashree is a food blogger and freelance content writer. She loves cooking and writing about them. Her website evergreendishes.com has many kinds of vegetarian recipes. Her e-books are available on Amazon. She is passionate about poetry. To know more about her, follow her on Instagram.