Our farmers markets are showcasing fresh methi greens for past few weeks. I want to make everything at the same time when I see fresh methi. Good thing is methi season lasts about 4-6 weeks and I get enough to make everything possible..
I love methi pithale the most, then comes everything else, daal methi, methi matar malai, Khandeshi style methichi bhaji, methiche alaN, methi times three, methiche thepale. And my recent favorite Methi Rice or Methi Pulav. I learned this from a friend few years ago and made it couple of times back then. It somehow went off my mind until recently. So in last couple of weeks I have made it 3-4 times with rice and with quinoa. It is a very quick satiating dish that does not take long to make and does not need anything special that you cant find in an Indian Pantry. I have made it in rice cooker and on stove top. Few years ago a friend gave me a quick tip on making nice and fluffy, non sticky rice in just 20-25 min on stove top! I am going to share that tip today. It works for white rice, plain or pulav or masale bhat.
5 cups Fresh Methi
1 cup White Rice
1 cup Cauliflower Florets
1.5 tsp Garam Masala
2 Green Chilies (Adjust according to your taste)
1 tbsp Oil
10-12 Cashews (Optional)
Tempering - 2 Cloves, 4 Black Peppers, 2 Bay Leaves, 2 Cardamom Pods, 1 tsp Cumin Seeds
Salt per taste
2 cups Water (do not approximate)
Clean the methi bunch and take only tender stems and all the leaves. Everything should be about 5-6 cups.Wast thoroughly and chop fine.
Wash rice, drain and keep aside.
Clean cauliflower and cut into 1" florets. Split cashews into two halves. Vertically split the green chilies in half.
Heat oil in thick bottom vessel. Add tempering ingredients. Saute for a minute. Now add green chilies saute for another minute.
Now add cashew halves and saute until golden brown.
Add cauliflower florets and chopped methi. Add little salt and saute until methi is wilted.
Add rice and continue sauteing for about 3-4 minutes on lower heat.
Now add two cups of water and increase the heat. Let the water boil. Add Salt and garam masala. Mix it well.
Lower the heat to low-medium. Cover the pot with a tight fitting lid and set the timer for 20 minutes.
Let the rice cook, do not open the lid to check, do not mix the rice over and over. Just be patient!!
When timer rings, turn off the heat, if you have non-gas stove, remove the vessel and keep aside. Do not open the lid for another 5 minutes.
Open the lid, fluff the rice with fork. And voilà! Fluffy and non sticky rice is ready to enjoy.
I like to eat this rice with solkadhi the most.
- You can add potatoes, green peas, tofu pieces to add more nutritional value.
- I have tried with with 1/4 cup coconut milk + 1 3/4 cup water combo. It becomes little creamy but not too much. Or just add couple of tbsp fresh coconut.
- If you are planning to make it in rice cooker, then add the sauted rice mix in rice cooker and add water. Cook the rice as usual.
Lovely! Looking yummy!ReplyDelete
Very interesting! The bitter taste of methi must add a kick to the pulao. I have to try this.ReplyDelete
Looks very nice its in my try listReplyDelete