Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, methi millet pilaf/fenugreek pulao. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Methi Millet Pulao - A healthy and flavorful dish using foxtail millets, methi or fresh fenugreek leaves and spices. Millet methi pulao is a healthy Indian style main course made with foxtail millets, fresh fenugreek leaves and spices. Foxtail millet is also known as Korralu in Telugu, Thinai in Tamil.
Methi millet pilaf/Fenugreek pulao is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Methi millet pilaf/Fenugreek pulao is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook methi millet pilaf/fenugreek pulao using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Methi millet pilaf/Fenugreek pulao:
- Take 1 cup banyard millet
- Make ready 1 spoon Cumin
- Prepare 1 medium onion
- Take 2 tsp ginger garlic paste
- Make ready 2 tomatoes
- Take 1 potato
- Take 1 Carrot
- Get 1 cup methi leaves
- Make ready 1/2 cup coriander leaves
- Make ready 1/3 cup mint leaves
- Get 3 tablespoon oil
- Make ready 1 spoon butter/ghee
- Make ready 1 tsp chilli powder
- Prepare 1/2 tsp turmeric powder
- Get 2 tsp coriander powder
- Prepare 3 tsp pao bhaji masala powder
- Prepare to taste Salt
I've been eating methi pulao since ages, but still have not got bored of it. The flavors of whole masalas,fresh herbs and the beautiful fragrance of basmati rice , is truly a blissful meal. Addition of coconut milk enhances the flavor. This is one among the best lunchbox menu that is easy to make.
Steps to make Methi millet pilaf/Fenugreek pulao:
- In a pressure cooker, add oil and heat it. Once the oil is hot add cumin. Let it splutter. Then add chopped onion and saute for a while.
- Add ginger garlic paste, and cook it for about 4 minutes, until the aroma is off. Throw in all the vegetables simultaneously and saute for a minute. Then add the chopped Methi leaves, mint leaves, and coriander leaves together. Saute until shrinks.
- Wash and add barnyard millet, and water in the ratio as millet: water = 1:(2 and a half) Then add turmeric, chilli, coriander, pao bhaji powders, and salt. Then close the lid and let it cook for two whistles
- Once the pressure is completely released by itself, open and fluff it. Using cooker is completely optional. This recipe can be done in a pan also, with half more cup of water. But it has to be checked once in a while.
- Add ghee and serve it with raita.
You will simply love this Methi Matar Pulao which is packed with flavour from whole spices and coconut milk. To begin making the Methi Matar Pulao Recipe, we will be cooking the pulao in a single pot. Keep the steamed green peas aside, we will add it towards the end when the entire pulao is cooked. This is one of my favourite pulaos of all time. I think it is because I love methi / fenugreek leaves so much.
So that’s going to wrap it up for this exceptional food methi millet pilaf/fenugreek pulao recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
