ONE-POT METHI CARROT PULAV | How to make ONE-POT METHI CARROT PULAV

By Vanitha Bhat  |  13th Jan 2019  |  
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  • Photo of ONE-POT METHI CARROT PULAV by Vanitha Bhat at BetterButter
ONE-POT METHI CARROT PULAVby Vanitha Bhat
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

1

0

About ONE-POT METHI CARROT PULAV Recipe

Methi Carrot Pulav is a quick, healthy and aromatic rice flavored with fresh fenugreek leaves and carrots, made in a pressure cooker or instant pot for an easy lunch or dinner option!

ONE-POT METHI CARROT PULAV

Ingredients to make ONE-POT METHI CARROT PULAV

  • 1 cup Basmati rice, soak in cold water for 1 hour, drain and keep
  • 1 cup methi leaves/fresh fenugreek leaves, picked, washed and chopped
  • ½ cup chopped capsicum/bell pepper
  • ½ cup chopped tomato
  • ½ cup grated carrot
  • 1 tbsp grated ginger (1-inch)
  • 1 tbsp grated garlic (3 cloves)
  • 2 slit green chilies/jalapenos/serrano
  • 2 cloves
  • 1 bay leaf
  • ½ tsp jeera/cumin seeds
  • ½ tsp garam masala powder (or Kitchen King masala powder)
  • 1 tsp salt
  • 2 tbsp oil/ghee
  • 1 ¾ cups hot water
  • Chopped coriander leaves/cilantro for garnishing

How to make ONE-POT METHI CARROT PULAV

  1. Wash rice in plenty of water until the water runs clear and then soak in more water for about 30 minutes. Drain and set aside.
  2. Wash methi leaves well (pick the leaves and tender stems and discard the tough parts) and chop roughly. Peel and grate carrots. Chop capsicum and tomatoes into small pieces.
  3. TO MAKE THE PULAV: PRESSURE COOKER METHOD: Heat a pressure pan and once hot, add oil. Sprinkle jeera, bay leaf and cloves and sauté for a few seconds to flavor the oil.
  4. Stir in onions and sauté again with green chilies until the onions are slightly soft, about 1 minute.
  5. Add grated ginger and garlic and sauté again for a few seconds.
  6. Add chopped methi leaves, tomatoes and capsicum and saute again for a few minutes on medium low heat; about 1 minute.
  7. Stir in drained rice and grated carrot along with 1 tbsp ghee (optional) and fry again on medium heat, stirring often (to avoid burning of rice at the bottom) for a few minutes until each grain of rice is coated well with fat/ghee/oil!
  8. Add 1 tsp salt, ½ tsp garam masala/Kitchen King powder (both available in any Indian store or online) and mix well. Stir in 1 ¾ cups hot water, mix well and close the pressure pan.
  9. Cook on pressure on high until first whistle, reduce heat to low and then cook for another 5 to 7 minutes. Remove from heat and let the pressure drop on its own.
  10. Open and fluff up the pulav with a fork. Serve hot with any curry, raita, kurma etc. along with a healthy salad on the side!
  11. Enjoy and Happy Cooking!!

My Tip:

Instead of water, you can use coconut milk for a lovely tropical flavor! If vegan, use only oil and omit the ghee. Whenever you make a biryani or pulav, rest it for a few minutes to allow rice to absorb rest of the moisture. This ensures each grain of rice is long, whole and separate!

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