Craving a comforting and flavorful Indian meal that's both quick to prepare and incredibly satisfying? Look no further than this delightful recipe for Methi Pulao, a fragrant rice dish infused with the unique aroma of fenugreek leaves, paired with the refreshing crunch of Boondi Raita. This one-bowl wonder is perfect for a weeknight dinner or a casual weekend lunch, offering a balanced blend of textures and tastes that will tantalize your taste buds. The vibrant green hue of the pulao, speckled with aromatic spices, is as visually appealing as it is delicious, making it a beautiful addition to any table.
The combination of the subtly sweet and savory Methi Pulao with the tangy and cool Boondi Raita creates a culinary harmony that's hard to resist. This recipe simplifies the preparation of these two classic dishes, making them accessible even to novice cooks. Ready to dive into the step-by-step instructions and create this delicious meal yourself? Let's get started!
Tools Needed
- Pan
- Pot
Ingredients
- Fenugreek leaves
- Rice: 1 cup
- Tomato: 1
- Peas
- Potatoes: 2
- Green chilies
- Onion
- Ginger-chilli paste: 1 tbsp
- Green garlic paste: 1 tbsp
- Oil: 2 tbsp
- Cumin seeds
- Garam masala
- Fresh cream: 1 tbsp
- Turmeric powder
- Salt
- Homemade curd
- Powdered sugar
- Black pepper powder
- Cumin powder
- Chaat masala
- Boondi
- Coriander leaves
- Red chili powder
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sauté Aromatics
- Wash and set aside the fenugreek leaves. Wash and soak rice.
- chop onions, tomatoes, potatoes, and green chilies.
- Heat oil in a pan. Add cumin seeds, ginger-chilli paste, and green garlic paste. Sauté until fragrant.
- Add chopped onions and fenugreek leaves, sauté until slightly softened.
Step 2. Cook the Methi Pulao
- Add tomatoes, peas, potato slices, and green chilies. Sauté for a few minutes.
- Add the soaked rice and sauté for a while to absorb the flavors.
- Add 2 cups of water (for 1 cup of rice), salt, garam masala, and fresh cream. Bring to a boil.
- Add turmeric powder once the water boils. Reduce heat and simmer until rice is cooked.
- Garnish with coriander leaves and finely chopped chilies. Sprinkle red chili powder, cumin powder, and extra boondi on top.
Step 3. Make the Boondi Raita
- In a bowl, combine homemade curd, powdered sugar, black pepper powder, cumin powder, and chaat masala.
- Add boondi (crispy or soaked, as preferred).
- Garnish with coriander leaves and finely chopped chilies. Sprinkle red chili powder, cumin powder, and extra boondi on top.
Step 4. Serve
- Serve the Methi Pulao hot with the Boondi Raita.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Sautéing the rice with vegetables adds rich flavor.
- Don't use more than two cups of water for one cup of rice.
- Fresh cream enhances the taste of the pulao.
- Maintain medium flame while cooking the pulao for soft rice.
- Adjust the spices in the raita according to your taste. You can skip sugar if you prefer.
Nutrition
- Calories: approximately 450-550
- Fat: 15-20g
- Carbs: 70-80g
- Protein: 10-12g
FAQs
1. Can I make this recipe vegetarian?
Yes! This recipe is naturally vegetarian. No meat or animal products are used.
2. What can I substitute for fresh fenugreek leaves (methi)?
Dried fenugreek leaves can be used as a substitute, but use about 1/3 the amount as they are more concentrated. You could also try using a teaspoon of fenugreek powder, but the flavor will be slightly different.
This Methi Pulao and Boondi Raita recipe offers a fantastic balance of flavors and textures, making it a perfect meal for any occasion. Enjoy the satisfying aroma and delightful taste of this easy-to-make Indian dish. We hope you savor every bite!