Methi pulao recipe | Methi rice

Methi pulao recipe, Methi rice, fenugreek rice, methi paneer pulao, vendhya keerai Sadam, iron-rich recipe, methi rice Indian recipe, methi garlic rice, menthaya bath, fenugreek leaves rice Check out the Methi pulao recipe and If you like the video pls SUBSCRIBE to my channel

 

Jump to:

• • • • Soak rice
      • Saute paneer
      • Ingredients
      • Recipe with step-by-step pictures
      • Methi pulao Video recipe

HOW LONG SHOULD I SOAK RICE?

If you are planning to cook pulao in the pan, soak for 30 minutes. For instant pot and pressure cooker pulao, soak rice for about 5 minutes. Adjust the soaking time according to the variety of rice you use

CAN I COOK methi MATAR PANEER PULAO IN THE PRESSURE COOKER?

Yes, for the pressure cooker methi rice, soak the rice for 10 minutes. Add a 1:2 rice to water ratio. Bring to boil and cook for 2 whistles and do natural pressure release. 

CAN I COOK methi PANEER PULAO IN THE instant pot?

Yes, for the instant pot methi pulav soak the rice for 5 minutes. Add 1:1 1/2,  rice to water ratio. Bring to boil and cook for 5 minutes and do natural pressure release. 

SHOULD I CHOP FENUGREEK LEAVES FOR Indian methi pilaf?

no, it is optional. You can finely chop the leaves or add roughly chopped or whole methi leaves. 

CAN I COOK  methi paneer rice IN OIL?

Yes, using Ghee is optional but it gives a good flavor to the pulav. You can use oil for cooking and add a few drops of ghee for aroma.

CAN I SKIP SAUTEEING PANEER?

I would recommend doing this step. It gives a good flavor to the rice and makes the paneer soft

CAN I COOK methi peas PULAO IN WATER?

Cooking fenugreek leaves rice in thin coconut milk gives the best taste so I would recommend that.

ALTERNATE FOR SHAHI PANEER MASALA?

You can use add masala powders like red chilli powder, kitchen king masala, and garam masala instead of shahi paneer pulao. Adjust the masala according to your spice.

SPICE LEVEL?

I have made it less spicy for kids-friendly lunch. Adjust according to your taste

For the Methi rice video recipe

 

Vendhaya keerai recipes

Ingredients

Soak rice

basmati rice 1 cup

Enough water to soak

Saute paneer

paneer 1 cup

Ghee 1 tbsp

Pulao

Bay leaf 1

Cardamom 1

Clove 1

Onion 1/2 cup

Ginger garlic paste 1/2 tbsp

Green chilli 2

Kitchen king masala 1/2 tsp

Garam masala 1/2 tsp

Sushi paneer masala 3/4 tsp

Turmeric powder 1/4 tsp

Required salt

water 2 cups

Thin coconut milk 1/2 cup

Methi leaves 1 bunch -cleaned, chopped

Sesame oil 1/4 tsp

Sugar 1/8 tsp

How to make Methi pulao with step-by-step pictures

Soak rice

• Firstly wash and soak basmati rice for 30 mins

Prepare methi leaves

• pluck methi leaves from the stems
• Add methi leaves, water, and turmeric powder and rinse well
• Transfer to a colander and wash well till the water turns clear; drain  the water completely
• Chop and keep aside

Roast paneer

• Add ghee and saute paneer till they turn golden brown; transfer and keep aside

Prepare pulao

• Retain the ghee and add bay leaf, cardamom, and clove

• add onion, green chilli, ginger garlic paste; saute till onions turn translucent

 

• Add all the masala powders, and turmeric powder; saute for 2 mins

 

• Furthermore, add peas and the required salt 

• Pour water, and coconut milk and bring to boil

• Add soaked rice, methi leaves, sugar, and sesame oil; mix well

• Cover and cook for 5 minutes. Avoid opening the lid in between

• After 5 minutes mix gently; cover and cook for 2 more mins

• Add paneer and mix gently; open and cook for 2 mins or until rice is ready

• Fluff the rice and serve

•