Methi Pulao

Methi Pulao is a fragrant Indian rice dish infused with the earthy flavor of fenugreek leaves, providing a delightful balance of taste and nutrition. This vegan dish is not only easy to prepare but also makes for a wholesome and satisfying meal.

Ingredients

• Basmati rice - 1 cup
• Fresh methi (fenugreek) leaves - 1 cup, chopped
• Onion - 1 medium, sliced
• Tomato - 1 medium, chopped
• Green chili - 1, slit
• Ginger - 1 inch, grated
• Garlic - 2 cloves, minced
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Salt - to taste
• Oil - 2 tablespoons
• Water - 2 cups
• Cilantro - for garnish

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 15 minutes.
2. In a pan, heat oil over medium heat and add cumin seeds. Once they start to crackle, add sliced onions and sauté until golden brown.
3. Add the minced garlic, grated ginger, and slit green chili. Sauté for another minute until fragrant.
4. Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften.
5. Add the chopped methi leaves to the pan and mix well. Sauté for 2-3 minutes until the leaves wilt.
6. Drain the soaked rice and add it to the pan, gently stirring to combine with the other ingredients.
7. Pour in 2 cups of water and bring to a boil. Once it starts boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked through and water is absorbed.
8. Turn off the heat and let it sit covered for 5 minutes. Fluff the rice with a fork and garnish with chopped cilantro before serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Fenugreek leaves are known for their anti-inflammatory and antioxidant properties.

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