Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, methi millet pilaf/fenugreek pulao. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Methi millet pilaf/Fenugreek pulao is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Methi millet pilaf/Fenugreek pulao is something that I’ve loved my whole life. They are fine and they look wonderful.
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.
To begin with this recipe, we have to prepare a few ingredients. You can cook methi millet pilaf/fenugreek pulao using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Methi millet pilaf/Fenugreek pulao:
- Get 1 cup banyard millet
- Prepare 1 spoon Cumin
- Make ready 1 medium onion
- Take 2 tsp ginger garlic paste
- Take 2 tomatoes
- Prepare 1 potato
- Take 1 Carrot
- Make ready 1 cup methi leaves
- Take 1/2 cup coriander leaves
- Prepare 1/3 cup mint leaves
- Prepare 3 tablespoon oil
- Prepare 1 spoon butter/ghee
- Get 1 tsp chilli powder
- Take 1/2 tsp turmeric powder
- Make ready 2 tsp coriander powder
- Take 3 tsp pao bhaji masala powder
- Make ready to taste Salt
Today I made a very easy Navane Menthya Pulav or Foxtail Millet and fenugreek leaves Pulav. Lovely fresh fenugreek leaves are cooked along with millets. This is one of my favourite pulaos of all time. I think it is because I love methi / fenugreek leaves so much.
Instructions 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.
This nutritious one pot meal is best cooked on a Sunday… 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. Millet is an ancient grain that is alkaline, heart healthy, protein-rich and is low glycemic, and you can try this simple macrobiotic pilaf recipe tonight.
So that is going to wrap this up for this special food methi millet pilaf/fenugreek pulao recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
