Delicious and Nutritious Methi Pulaav Recipe

Methi Pulaav is a wholesome and aromatic rice dish made with fresh fenugreek leaves (methi), fragrant spices, and basmati rice. This one-pot meal is not only quick and easy to prepare but also packed with nutrients. Methi is known for its numerous health benefits—it is rich in iron, fiber, and antioxidants, making this pulaav a healthy addition to your lunch or dinner menu.
Ingredients
●    1 cup basmati rice

●    1½ cups fresh methi (fenugreek) leaves, cleaned and chopped

●    1 medium onion, thinly sliced

●    1 small tomato, chopped

●    1 green chili, slit

●    1 teaspoon cumin seeds

●    1 bay leaf

●    1-inch cinnamon stick

●    2-3 cloves

●    1-2 green cardamom pods

●    1 teaspoon ginger-garlic paste

●    ¼ teaspoon turmeric powder

●    ½ teaspoon red chili powder

●    Salt to taste

●    2 tablespoons oil or ghee

●    2 cups water

Optional:
●    A few cashew nuts or peas for extra flavor and texture

Method
1.    Wash and soak the rice
 Rinse the basmati rice in water 2-3 times until the water runs clear. Soak it in water for about 20-30 minutes. Drain before cooking.

2.    Prepare methi leaves
 Pluck the methi leaves and rinse them thoroughly to remove any dirt. Chop them finely and set aside. You can also sprinkle some salt on the methi leaves and keep aside for 10 minutes, then squeeze out the water to reduce bitterness (optional step).

3.    Cook the spices
 Heat oil or ghee in a deep pan or pressure cooker. Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom. Sauté for a few seconds until aromatic.

4.    Add onions and ginger-garlic paste
 Add the sliced onions and sauté till golden brown. Then add the ginger-garlic paste and green chili. Sauté for another minute till the raw smell disappears.

5.    Add tomatoes and spices
 Mix in the chopped tomato, turmeric powder, red chili powder, and salt. Cook till the tomatoes turn soft and mushy.

6.    Add methi leaves
 Now, add the chopped methi leaves. Cook for 2-3 minutes until they wilt and blend well with the masala.

7.    Combine with rice
 Add the drained rice and gently mix to coat it with the masala. Sauté the mixture for a minute so that the rice absorbs the flavors.

8.    Add water and cook
 Pour in 2 cups of water and bring it to a boil. Cover with a lid and let it simmer on low flame for about 10-12 minutes until the rice is cooked and all the water is absorbed. If using a pressure cooker, cook for 1 whistle on medium heat.

9.    Let it rest
 Turn off the heat and let the pulaav rest for 5 minutes. Fluff the rice gently with a fork.

10.    Serve hot
 Serve the methi pulaav hot with raita, papad, or a simple cucumber salad for a refreshing meal.

Final Tips
●    You can add vegetables like carrots, peas, or potatoes to make it even more wholesome.

●    A squeeze of lemon juice just before serving enhances the flavor.

●    Using ghee instead of oil gives it a richer taste and aroma.

This methi pulaav is ideal for busy weekdays, lunchboxes, or even as a light dinner. Its earthy flavors and health benefits make it a favorite in many Indian households.

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