Methi Pulao ( Pulao made with fresh fenugreek leaves), Meatless Monday

This week is my husband's birthday. Hence, all week I am making his favorite dishes! He could eat pulao everyday instead of plain rice! He likes all kinds of pulaos.Methi pulao is by far one of my favorite pulaos too. I like it not only because of the delicious distinctive aroma of the fenugreek but also because of the immense health benefits of fenugreek leaves. I make it even more healthier by adding dry soy chunks and fresh tender green peas.Mmmm yummy! Pair it with fresh cucumber raita, it is heaven on earth. Here is a fine meal for you.

Serving: 6-8

Ingredients :

Basmati rice: 3 cups
Fresh Methi leaves (Fenugreek leaves): 1 cup ( from 1 medium bunch), washed and cleaned.
Soya chunks: 1 cup
Green peas: 1 cup ( I used frozen)
Ghee: 2 tbsp
Coconut oil: 2 tbsp
Clove: 3-4 nos
Cinnamon: 2 inch stick
Bay leaf: 1 big
Cardamom pods: 3-4
Cashewnut halves: 1 tbsp
Onion: 1 large,chopped lengthwise.
Ginger-garlic paste: 1 tbsp
Green chillies: 4-6( depending on your spice level),chopped fine
Turmeric powder: 1 tsp
Garam masala powder: 1 tsp
Tomato: 1 medium, chopped
Salt : to taste
Sugar: 1/2 tsp
Coriander leaves: 1 tbsp chopped fine ( for garnishing)
Hot Water: 2 cups + 6 cups

Method:

Rinse the basmati rice thoroughly until all the starch is removed. Soak basmati rice in water for 30 mins. Drain the water and let it dry for 20-30 minutes.

Soak the soy chunks for 15 mins in 2 cups hot water with 1/8 th spoon salt added to it. Squeeze the soya chunks out of the water and keep aside.

Heat oil/ ghee mixture in a kadai/ saut� pan/ pressure cooker. Add the cloves, cinnamon, cardamom, bay leaves, cashew halves and the onions. Saut� until the onions turn transparent.

Add ginger-garlic paste, chopped green chillies and saut� for few seconds.

Now add the turmeric powder and the chopped tomatoes. Saute until the tomatoes wilt.Add in the soy chunks.Add the methi leaves and cook for 3-4 minutes.

Add in the garam masala powder.

Add the drained rice and saut� for 2-4 minutes. 

Add in the hot water, salt, sugar, green peas and bring it to a boil. 

Cover, reduce the flame to low and cook for 15 minutes. If you are using a pressure cooker/ pan, do not use the whistle/ weight.

When done, fluff with a fork/ spoon.

Garnish with freshly chopped cilantro leaves.

Serve hot with a raita/salad of your choice or by itself.

Enjoy!

Cooking made easy:

The rice texture in any kind of pulao is one of the most important factors for making it a good pulao. Rice should neither be overcooked or undercooked.Each grain of rice should be distinctive, but cooked to perfection. This can be easily achieved if one pays attention to the following factors:
1. Soak the rice for 30 minutes so that the grain elongates.
2. Drain and dry for 30 minutes so that it is not easily broken upon saut�ing.
3. Use hot water so that it can cook quickly.
4. It takes exactly 15 minutes to cook on medium-low flame. Do not open immediately. Let it sit for 15 more minutes after switching off the flame and before fluffing the rice.
5. Do not overmix the rice once cooked. Over mixing causes the rice grains to break.

Tip for healthy living:

Fenugreek has immense health benefits. It is potent in small amounts. It is not only a blood purifier but is also known to influence hormones in women. Lactating women benefit from the consumption of methi to increase the yield of milk.

Food for thought:

It's always too early to quit. Norman Vincent Peale

Methi Chicken ( chicken cooked with fenugreek leaves)

Methi Chicken has been one of my go-to recipes when I am in a rush and want to cook some chicken and make it quick.This dish also gives me my protein and vegetable in one pot ( without too many dishes to clean after cooking).I always have frozen methi leaves in my freezer and most of the time have some chicken with my basic marination of lemon,salt and pepper. The recipe below though has been made with fresh methi leaves as I recently had been to the Indian store.

Servings: 4

Ingredients:

Chicken : 2 lbs
Methi ( fenugreek) leaves: 1 small bunch
Oil : 1 tbsp ( I use coconut oil)
Onions: 2 medium chopped fine
Ginger-garlic paste: 1tbsp
Green chillies: 4-6medium ( depending on your spice level)chopped fine
Haldi(turmeric): 1tsp
Garam masala powder: 1 tsp
Yogurt : 1/2 cup
Cilantro leaves: 1 tbsp chopped fine
Salt to taste

Method:

Clean chicken, cut it into medium size pieces and keep aside.

Pluck methi leaves from it's stems, clean and keep aside.

Heat a saut� pan with 1tbsp oil, add chopped onion and saut� until they start turning golden brown. Now add ginger-garlic paste and saut� for a minute. Add chopped green chillies, haldi and saut� for a minute. Add cleaned chicken pieces and saut� for 3-4 minutes.Add yogurt, mix well.Add the cleaned methi( fenugreek leaves), salt. Mix well, cover and let it simmer for 15-20 mins on low flame until the chicken & methi leaves are cooked. Add garam masala, mix well.

Garnish with cilantro leaves.

Serve hot with basmati rice or roti.

Cooking made easy:

While cooking chicken, generally there is no need to add additional water as the chicken leaves water. Therefore just keep the flame low and let it cook in its own juices. Add water at the end if needed.

Methi (fenugreek) leaves should always be plucked and not chopped. According to my mother, apparently chopping methi leaves makes it more bitter.

Freshly chopped ginger & garlic can be used in this dish instead of the paste.

Frozen methi (fenugreek) leaves can be used instead of fresh ones in the above recipe. If using frozen methi leaves, use 1 cup for the above recipe.

Tip for healthy living:

For centuries fenugreek leaves and seeds have been used in Indian cuisine and have been known for its medicinal properties. It apparently aids in digestion, helps blood purification and helps lower/maintain blood sugar levels in diabetics. It also apparently facilitates labor and helps enhance breast milk production. There is no conclusive scientific evidence for any of these claims.

References:

http://www.webmd.com/vitamins-supplements/ingredientmono-733-FENUGREEK.aspx?activeIngredientId=733&activeIngredientName=FENUGREEK
http://health.india.com/diseases-conditions/15-health-benefits-of-methi/

 Food for thought: 

Knowledge is Power ( Francis Bacon)