Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, methi millet pilaf/fenugreek pulao. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Methi millet pilaf/Fenugreek pulao is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Methi millet pilaf/Fenugreek pulao is something which I’ve loved my entire life. They’re nice and they look fantastic.
Methi pulao recipe - Quick and easy methi pulao that is healthy, delicious and goes good in lunch box. Learn the recipe with step by photos. Pour oil to a pot or pressure cooker and heat it.
To get started with this recipe, we must prepare a few ingredients. You can cook methi millet pilaf/fenugreek pulao using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Methi millet pilaf/Fenugreek pulao:
- Prepare 1 cup banyard millet
- Prepare 1 spoon Cumin
- Take 1 medium onion
- Make ready 2 tsp ginger garlic paste
- Get 2 tomatoes
- Make ready 1 potato
- Make ready 1 Carrot
- Make ready 1 cup methi leaves
- Prepare 1/2 cup coriander leaves
- Get 1/3 cup mint leaves
- Prepare 3 tablespoon oil
- Make ready 1 spoon butter/ghee
- Get 1 tsp chilli powder
- Make ready 1/2 tsp turmeric powder
- Get 2 tsp coriander powder
- Prepare 3 tsp pao bhaji masala powder
- Prepare to taste Salt
I think it is because I love methi / fenugreek leaves so much. This nutritious one pot meal is best cooked on a Sunday… I've been eating methi pulao since ages, but still have not got bored of it. The flavors of whole masalas,fresh herbs and the beautiful fragrance of basmati rice , is truly a blissful meal. Addition of coconut milk enhances the flavor.
Instructions to make Methi millet pilaf/Fenugreek pulao:
- In a pressure cooker, add oil and heat it. Once the oil is hot add cumin. Let it splutter. Then add chopped onion and saute for a while.
- Add ginger garlic paste, and cook it for about 4 minutes, until the aroma is off. Throw in all the vegetables simultaneously and saute for a minute. Then add the chopped Methi leaves, mint leaves, and coriander leaves together. Saute until shrinks.
- Wash and add barnyard millet, and water in the ratio as millet: water = 1:(2 and a half) Then add turmeric, chilli, coriander, pao bhaji powders, and salt. Then close the lid and let it cook for two whistles
- Once the pressure is completely released by itself, open and fluff it. Using cooker is completely optional. This recipe can be done in a pan also, with half more cup of water. But it has to be checked once in a while.
- Add ghee and serve it with raita.
This is one among the best lunchbox menu that is easy to make. Pulav, Pulao or Pilaf are Indian one pot meals where rice and vegetables (meat or poultry) are cooked along with lots of herbs and spices. Today I made a very easy Navane Menthya Pulav or Foxtail Millet and fenugreek leaves Pulav. Lovely fresh fenugreek leaves are cooked along with millets. Methi Pulao (Fenugreek Leaves Rice, Vendaya Keerai Sadam) - A quick rice dish with fenugreek leaves makes it a healthy meal.
So that’s going to wrap this up with this special food methi millet pilaf/fenugreek pulao recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
