Skip to main content

Aloo Methi Pulav (Potato Fenugreek Rice)

Ingredients:
Fenugreek/Methi leaves - a bunch
Potatoes - 2 medium
Basmati Rice - 1 cup
Cashews - 5
Coriander seeds - 1 tbsp
Green chillies - 6
Cloves - 4
Bay Leaf - 1
Biryani or Pulav Masala - 1/8 tsp (optional)
Butter or Oil
Salt

Method:
1. Roughly chop washed Fenugreek leaves (with tender stems).  Peel the potato skin and dice it into medium size julienne pieces.  Place the potatoes in a bowl of water.
2. Wash rice well, about 3 - 4 times in water.  Let the rice drain in a colander for about 15 minutes.
3. Grind green chillies and coriander seeds with about 1/2 cup water.  Save it for later.
4. Heat about 2 tbsp butter or oil in a pressure cooker.  Add cloves and bay leaf.  After a minute add diced potatoes.  Saute potatoes for about 2 minutes.  Add chopped fenugreek leaves and cashew pieces.  Saute for a couple of minutes.  Add drained rice and biryani masala.  Fry for a minute and add ground chilli coriander paste.  Add about 1 cup water, salt and mix well. (Add water based on the variety of rice.)
5. Pressure cook to one whistle.  Let the pressure in the cooker drop down naturally, (15 - 20 minutes) before opening the lid.  Mix and serve Alu Methi Rice with raita.
Labels:

Comments

  1. DoriAugust 22, 2010 at 5:51 PM

    I always know I like anything with fenugreek... Looks really tasty :)

    ReplyDelete
  2. UnknownAugust 22, 2010 at 6:14 PM

    I always love this combination..Whether in rice, paratha or curry, fenugreek is always too welcoming....

    ReplyDelete
  3. aipiAugust 22, 2010 at 6:19 PM

    Aloo methi combo is just so perfect n an all time fav..rice looks very tempting:)

    ReplyDelete
  4. subhashiniAugust 22, 2010 at 9:20 PM

    I love methi's aroma never tried thid version of rice.Bookmarked it.

    ReplyDelete
  5. Lakshmi ...Rasoi ki Malkin..northern and southern spicesAugust 22, 2010 at 10:31 PM

    aloo methi pulao,i am not familiar to this dish,but it sounds tasty n delicious.

    ReplyDelete
  6. Sadhana ValentinaAugust 22, 2010 at 11:33 PM

    Perfect dish!!!

    ReplyDelete
  7. NithuAugust 23, 2010 at 12:27 AM

    Pulao looks nice. Never tried methi pulao.

    ReplyDelete
  8. Priya SureshAugust 23, 2010 at 3:16 AM

    Very interesting and healthy pulao, thanks for sharing..

    ReplyDelete
  9. kshipraAugust 23, 2010 at 4:56 AM

    love the aloo methi combo. imparts gr8 flavor to rice.

    ReplyDelete
  10. Sushma MallyaAugust 23, 2010 at 6:34 AM

    looks delicious & lovely combo

    ReplyDelete
  11. RekhaAugust 23, 2010 at 6:59 AM

    OK, I have aloo and methi sitting in my pantry, maybe I should try this one..

    ReplyDelete
  12. KrishnaveniAugust 23, 2010 at 10:31 AM

    Uma, this is my fav combo looks so good, must be super delicious

    ReplyDelete
  13. hamaarethoughts.comAugust 26, 2010 at 2:43 PM

    nice combo!

    ReplyDelete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Ricotta Cheese Pedha / Peda

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder. Ingredients: Ricotta Cheese (full fat) - 15 oz (about 400 gm) Milk Powder - 3/4 cup Whole Milk - 1/2 cup Sugar - 1/4 cup + 2 tbsp Ghee/Clarified Butter - 1 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 3 How to make Pedha using Ricotta Cheese: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice. Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 15 - ...
10 comments
Read more