Methi and carrot pulao recipe
Methi carrot pulao is a very healthy and delicious rice recipe (step-by-step pictures) and a good way to include greens in your diet. It can be had as a one pot meal along with raita or papad. Methi carrot pulao is very easy to prepare and tastes nice too. This recipe is a very healthy way to include fibre and iron in your food.
Ingredients
- Cooked rice - 2 cups
- Carrot - 1 cup (chopped into small pieces)
- Fenugreek leaves (methi) - 1/2 cup ( chopped)
- Red chilli powder - 1/2 teaspoon
- Coriander powder - 1 teaspoon
- Garam masala - 1 teaspoon
- Green chillies - 2 to 3 (slit vertically)
- Cooking oil - 2 tablespoons
- Mustard seeds - 1/2 teaspoon
- Cumin seeds (jeera) - 1/2 teaspoon
- Tejpatta (bay leaves) - 2
- Cloves - 2
- Ginger-garlic paste - 1 teaspoon
- Turmeric powder - 1/4 teaspoon
- Salt to taste
Method
Step 1
HOW TO MAKE METHI CARROT PULAO RICE Wash and cook the rice with enough water in a pressure cooker upto 3 whistles. Once the pressure is cooled down, spread the rice in a plate so that the grains are separate and not too mushy.
Step 2
Heat oil in a pan on a medium flame. Add mustard seeds and allow it to splutter. Then add cumin seeds, cloves, bay leaves and saute for half a minute.
Step 3
Add green chillies and chopped carrots and stir well. Cook on a low flame with the pan covered with a lid. (You can sprinkle little water).
Step 4
Once the carrots are cooked, add methi leaves and cook for another 4-5 minutes or till the leaves wilt.
Step 5
Add coriander powder, red chilli powder, turmeric powder, garam masala and salt and mix well.
Step 6
Add cooked rice and combine together. Check for salt and add if required. Switch off the flame.
Step 7
Methi carrot pulao is ready to be served. Remove them in a serving bowl and serve methi carrot pulao hot with chips, raita or papad.
Thanks
simple receipe but tasty
thanks
Informative one, I love rice very much but experimenting everytime by adding some vegetables and spices but after reading this i got how to make an pullao. Really simple and sobre and easy to cook. Thanks for sharing this.