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Kasuri Methi Pilaf (vendhaya keerai pulao) (fenugreek leaves biryani) (main course rice dish)

March 18, 2013

(Kasuri) Methi Peas Gobi Pulao (fenugreek leaves, cauliflower-green peas biryani or pilaf) (vendhaya keerai pulao)

 

This is another nutritious main course dish.

Ingredients:  Fresh Methi leaves or KasuriMethi leaves (fenugreek leaves) (vendhaya keerai) – 1 bunch, a cup of fresh peeled and shelled green peas, cut cauliflower 1 cup, onion and tomato – 1 each, garlic cloves – 2 or 3, ginger a slice, green chili – 1 or 2 (optional), cashew nuts, Madras curry/sambhar powder 3 tsps (or alternately red chili powder – 3 tsp plus coriander seeds or dhania powder – 3 tsp), salt to taste, turmeric powder, bay leaf and cinnamon stick, cloves – 1 or 2, saunf – 1/2 tsp, oil 1 tbsp, water, basmati rice -3 cups.

Method:

Soak the basmati rice in water on washing and keep aside for about 30 min- 1 hour.

Take a bunch of fenugreek /methi leaves and cut the leaves leaving out the stalks.  Wash thoroughly and keep aside.  Grate a big onion and a tomato.  Grind the ginger-garlic into a fine paste and add 1-2 green chili if you desire.  Washt the gobi (cauliflower) and soak in hot water for 5-10 minutes.  Take a tbsp of oil in a pan and heat it.  Add the spices bay leaf, saunf, cloves, cinnamon stick to the oil when its hot.  When the spicy aroma rises, add the cashew nuts and onions and stirfry to golden brown.  Add the ginger-garlic paste and stir.  Add the shelled peas and cauliflower fillets.  Turn well and finally add the vendhaya keerai or fenugreek leaves or methi leaves.   The leaves will wilt within a minute or two.  Keep stirring and mix well so the methi/fenugreek leaves spread evenly.  Add the curry powder, turmeric powder and salt.  Mix again.  Stir fry for 2-3 min.  This will help in the biryani rice not getting broken when cooked.  Add water to the mixed rice in the following ratio.  Rice: water = 2 : 1.  You can vary the water content depending on how old the biryani raw rice is.  If its too old like some over 6 months this ratio will work fine.  If its too new, reduce the water content by 1/4 cups.

Transfer everything to either a pressure cooker or an electric rice cooker.  If its pressure cooker, turn off the flame blame just before the first whistle when the steam is steady after some 5-7 minutes.

Mix everything well once again taking care not to break the rice, some 10 min after the dish is done.

We have now the Methi or Fenugreek leaves Pilaf and this main course dish will serve 4-5 people easily for lunch or dinner.

Serve with onion raitha and papads.

PS:  refer glossary for curry powder description.

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From → Vegetarian

2 Comments
  1. Fenugreek is one of my favorites.

    good one.

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