ALOO METHI PULAV

Rice is a staple food in many cuisines, consumed by over 60% of India’s population. As a complex carbohydrate, rice is the primary source of energy for over half of the world’s population. Apart from steamed rice, various other types of rice preparations like pulav and biryani are popular in Indian households.

Aloo Methi Pulav is an easy, quick, and delicious rice recipe. The use of methi leaves (fenugreek leaves) adds depth to this pulav. With minimal spice usage, the flavor of the fenugreek leaves takes center stage.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4 persons

Ingredients:

• 1 cup long-grain rice (preferably basmati), washed and soaked
• 1 cup finely chopped methi leaves (fenugreek leaves)
• 1 potato, peeled and diced
• 1 onion, cut into slices
• 1 tsp ginger-garlic paste
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 1 star anise
• 2 green cardamom
• 3 cloves
• 3 small pieces of cinnamon
• 7-8 black peppercorns
• Salt to taste

Method:

1. Heat ghee in a pan and add whole spices. Sauté for a couple of seconds until fragrant.
2. Add cumin seeds; once they splutter, add onion and sauté. Then add ginger-garlic paste and sauté.
3. Add diced potato and stir. Add water and salt.
4. Once the water starts boiling, add soaked rice and fenugreek leaves. Mix well.
5. Turn the flame to low, cover the rice, and let it cook.
6. Once cooked, turn off the heat. Serve hot with curd, raita, or other accompaniments.