I'm updating this recipe with new video and pics. Fenugreek leaves is a herb. In India we use it in dried format or fresh leaves to enhance the aroma and taste of curries and pulao.
These methi leaves are known for its medicinal properties. According to Ayurveda when consumed regularly these leaves help curb diabetic levels, relieve joint pain, body pain and also helps in hair growth.
Since both my parents are diabetic we consume these greens on a regular basis and also try to include it in as many dishes as possible.
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Ingredients:
1 Cup Basmati Rice, Jeera or Bullet Rice
3 Medium Tomatoes blanched and crushed
1 1/2 Large Onion Sliced
1 Bunch Fenugreek leaves (coarsely chopped)
2 Tbsp Ginger and Garlic Paste
2 inch Piece Cinnamon
3 Cloves
3 Cardamom pods
1 Bay leaf
1 Tbsp Tomato Ketchup
1 Tsp Chilly powder
1 Tsp Coriander powder
1/2 Tsp Turmeric powder
1/2 Cup Coconut or Cows Milk
2 Tbsp Oil
1 Tbsp ghee ( clarified butter)
1 Tbsp salt
Finely Chopped Mint, Coriander and 1/2 Lime Juiced for Garnish...
Method:
Method:
Wash and soak rice for 10 mins.
Heat a pressure cooker add oil and ghee fry cinnamon, cloves, cardamom and bayleaf allow the spices to splutter.
Add the onions, slit chillies, ginger and garlic paste fry till onions turn transparent. Add the crushed tomatoes, chilly powder, coriander powder and chilly powder fry till oil is separated from the masala.
Add the fenugreek leaves and tomato ketchup fry for 2 more minutes. Drain excess water from rice. Transfer the rice to the masala fry for a minute.
Measure and add liquid water and milk. For every cup rice add 1 cup milk and 1 cup water. Once the liquid is added stir adjust salt as per taste cover, place a whistle and cook on high flame for three whistles.
After three whistles remove the pressure cooker from flame allow the pressure to release for 2 minutes before opening. Open the lid and mix the pulao garnish with mint coriander and lime juice before serving...Serve hot...Enjoy :)
Add the onions, slit chillies, ginger and garlic paste fry till onions turn transparent. Add the crushed tomatoes, chilly powder, coriander powder and chilly powder fry till oil is separated from the masala.
Add the fenugreek leaves and tomato ketchup fry for 2 more minutes. Drain excess water from rice. Transfer the rice to the masala fry for a minute.
Measure and add liquid water and milk. For every cup rice add 1 cup milk and 1 cup water. Once the liquid is added stir adjust salt as per taste cover, place a whistle and cook on high flame for three whistles.
After three whistles remove the pressure cooker from flame allow the pressure to release for 2 minutes before opening. Open the lid and mix the pulao garnish with mint coriander and lime juice before serving...Serve hot...Enjoy :)
