Craving a flavourful and aromatic rice dish that's both comforting and surprisingly easy to make? Look no further than Methi Badi Pulao, a delightful Bengali specialty. This recipe perfectly balances the earthy notes of fenugreek (methi) with the crispy texture of badi (deep-fried lentil dumplings), creating a culinary experience that's both satisfying and unique. The fragrant spices and perfectly cooked rice combine to create a dish that's perfect for a weeknight dinner or a special occasion. It's a celebration of simple ingredients transformed into something truly exceptional.
Forget complicated recipes and lengthy preparations; this version of Methi Badi Pulao is designed for ease and efficiency, without compromising on taste. We'll guide you through each step, ensuring you achieve a perfectly cooked and deliciously seasoned pulao every time. Ready to embark on this culinary journey? Let's dive into the step-by-step instructions below.
Tools Needed
- Pan
- Bowl
Ingredients
- Basmati rice: 1.5 cups
- Vada (lentil fritters)
- Sunflower oil
- Ghee: 2-3 tablespoons
- Garlic: 1-8 cloves
- Ginger: 1 piece
- Tomato: 1 medium
- Onion: 1 large
- Black cardamom: 1
- Green cardamom: 4
- Cinnamon sticks: 2
- Cloves: 4-5
- Green chilies: 2-4
- Turmeric powder: 1/2 teaspoon
- Kashmiri chili powder: 1 teaspoon
- Garam masala powder: 1 1/2 teaspoon
- Sugar: 1/4 teaspoon (optional)
- Fenugreek leaves: 200-250 grams
- Salt
- Curd (yogurt): 1/2 cup
- Cream: 3/4 cup (200ml)
- Water: 2.5 cups
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Rice
- Wash basmati rice thoroughly and soak in water for 30 minutes. Do not discard the soaking water.
Step 2. Sauté Aromatics and Spices
- Fry the vada until golden brown and crispy.
- In a pan, heat ghee and oil. Add the chopped onions and sauté until golden brown.
- Add ginger-garlic paste, tomato paste, and spices (turmeric, chili powder, garam masala, sugar). Sauté well.
- Add the chopped fenugreek leaves and salt. Cook until the leaves soften.
Step 3. Combine and Simmer the Pulao
- Add the beaten curd and cream. Mix well.
- Add the soaked rice and water (adjust water as needed). Add salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Step 4. Rest and Serve
- After 15 minutes, turn off the heat and let it rest for 5 minutes, uncovered.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Fry the vada well to achieve crispiness and aroma.
- Don't discard the water used for soaking the rice; use it for cooking.
- If adding more water mid-cooking, use hot water to prevent the rice from becoming mushy.
- Don't cover the pulao while resting after cooking to avoid excess moisture.
Nutrition
- N/A
FAQs
1. Can I use store-bought badi?
Absolutely! Store-bought badi is readily available and works perfectly in this recipe. Just ensure they are properly fried before adding them to the pulao.
2. What can I substitute for methi (fenugreek) if I don't have it?
While methi provides a unique flavour, you can try substituting it with a pinch of kasuri methi (dried fenugreek leaves) for a slightly different but still delicious result. You could also omit it altogether, but the flavour profile will change.
This Easy Methi Badi Pulao recipe is a testament to the beauty of simple, flavorful cooking. Enjoy the satisfying aroma and taste of this authentic Bengali dish, perfect for any occasion. Now go ahead and impress your family and friends with this incredibly delicious and surprisingly easy-to-make pulao!