Lahsuni Methi Pulao is a flavored rice dish infused with garlic and aromatic fresh fenugreek making it an ideal main course to be served with a nice gravy of your choice.
Lahsuni Methi Pulao is my first post on the blog for the year 2019 and the reason why I chose this dish to be the first one is to indicate that I am going to stress more on easy, practical, and healthy recipes. If I look back on my previous year and the recipes I posted last year were not much in number as I had expected them to be. I could have done better, which I am going to compensate for this year by posting more practical recipes used for daily cooking, and also I have planned for more captivating and appealing videos for my youtube channel.
Lahsuni Methi Pulao is one of the best ways to incorporate herbs into your diet and also this is an ideal one-pot meal that can be served along with curds and homemade pickles. If you are not very keen on adding lots of garlic, you can very well skip the ingredient.
The secret to making the best pulao is all in the technique of cooking which can be mastered in a few attempts. I always measure the rice as well as water, where the ratio for the rice to water is 1:2. In case if you are not able to find fresh methi leaves, this pulao can be made using dry fenugreek leaves (kasoori methi). All you need to do is just soak 1 cup of kasoori methi in warm water for 30 minutes, strain and add to the rice.
You can check out my other similar rice recipes here:
Health Benefits Of Methi Leaves?
There are numerous health benefits which include treating poor liver function and relief from diarrhea. It contains anti-diabetic elements, a strong effect on blood lipid levels, contains strong anti-oxidants and these are just a few out of many benefits.
Methi is highly beneficial in reducing blemishes and skin marks.
Methi is also used as a home remedy in the form of seeds that are bitter in taste as compared to the leaves. Ground methi seeds mixed with coconut oil helps in hair growth and gives volume and shine too.
LAHSUNI METHI PULAO
- 2 cups basmati rice
- 2 cups fresh methi leaves fenugreek
- 1 large onion sliced
- 1 large and ripe tomato finely chopped
- 1 tablespoon chopped garlic
- 1 tablespoon kasoori methi dry fenugreek
- ½ teaspoon ginger and garlic paste combined
- 1 teaspoon cumin seeds
- 2 green chilies roughly chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ¼ teaspoon garam masala powder
- 1 tablespoon lemon juice
- 1 tablespoon white vinegar
- 4 cups of water to cook rice
- 1 teaspoon salt or as per taste
- 4 tablespoon cooking oil
- Wash and soak the rice for 30 minutes.
- Pick the methi leaves from the stem and wash them under running water to get rid of all the mud and sand. This will require changing the water several times until the water looks clean. Chop and set aside.
- Heat ghee or cooking oil in a nonstick saucepan (big enough to cook 2 cups of rice).
- Add cumin seeds, and once it changes color slightly add chopped garlic. Fry for a few seconds until aromatic.
- Then add sliced onion and fry till soft and light brown. Add chopped tomatoes followed by ginger garlic paste, green chilies, turmeric powder, coriander powder, garam masala powder, and dry kasoori methi. Fry for 5 minutes on low flame or till the raw smell disappears and the spices are cooked.
- Now add freshly chopped methi leaves, salt, and lemon juice. Cook for 2 minutes and then add water.
- Bring the water to a slow boil. As the water is boiling add the soaked rice and white vinegar and stir gently. Taste the water and adjust the salt, lemon juice also add more green chili if you want more spicy.
- Place the lid and cook on medium-low heat for 15 minutes.
- After 15 minutes, open the lid and stir the rice gently from the sides to release all the trapped steam. If you still find some water, cook for another 5 minutes and then remove from heat. Let the rice be covered for another 10 minutes before serving.
- Serve hot with your choice of curry and salad.
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