Fenugreek seeds and leaves are strongly aromatic and flavorful. Seeds are bitter in taste but lose their bitterness if roasted slightly. Fenugreek leaves are a rich source of vitamin K as well. The herb is also useful for mouth ulcers and boils. Its leaves are also applied directly for relieving sores and boils. Methi leaves are also used for fever. It may also help in removing the bad taste in mouth that people often report after consuming medications or after recovering from fever.Knowing the medicinal benefits of methi and methi seeds, it is time to include this healthy food in our diet. Most of us are already using methi. There are many delicious dishes with methi leaves. Methi Pulao is one such dish. My daughter loves this methi leaves compared to other spinach varieties. She really enjoyed this pulao as it is mild in spices and has a nice flavour of methi leaves incorporated into the pulao. Lets see how to make this simple and delicious Methi Pulao...
Methi Pulao Recipe | Vendaya Keerai Pulao Recipe
Preparation and Yield:Preparation time 15 mins
Cooking Time 40 mins
Servings 4
Methi Pulao Recipe | Vendaya Keerai Pulao Recipe
Ingredients:Basmati Rice / Raw Rice 1 Cup*
Methi Leaves 1 Cup
Green Chilli 2
Salt To taste
Water 2 1/4 Cup
Onion 1
Crushed Peppercorns / Pepper Powder 1/4 teaspoon
Butter / Oil 2 tablespoon
Cumin Seeds 1 teaspoon
Fennel Seeds 1/2 teaspoon
* 1 Cup = 250ml
Methi Pulao Recipe | Vendaya Keerai Pulao Recipe
Method:
- Finely slice the onions and set it aside. Rinse the rice twice and soak the rice in water for 15 minutes.
- Heat buttter or oil in a pan. Add cumin seeds and fennel seeds and allow it to crackle. Add thinly sliced onions along with a pinch of salt and saute the onions till they are light brown in color