An easy and yummy way to incorporate greens is to cook them along with rice to create seasonal pilaf or in India we call it as pulav. Pictured here is a simple Fenugreek and spring onion Pulav and it is served with moong dal stew. You can substitute the fresh fenugreek leaves with any seasonal greens to make this pulav. Other greens that I have personally tried are spinach, kale and swiss chard. But, fresh fenugreek leaves is by far my favorite.
What is Fenugreek?
Fenugreek is usually found in any Indian Grocery Stores starting late Fall and until the early Summer months. Fenugreek has many medicinal and nutritive properties. Check out this YouTube video where I talk more about this power green.
Why do I choose basmati rice for the pulav?
Rice comes in many varieties from different part s of the world. long grain basmati rice from India has less starch compared to other types of rice. As rice ages, its starch content is reduced. Therefore in India the price of aged basmati rice is more than fresh harvested rice.
Remember, in a pulav all the water needs to be absorbed in the rice. If you add excess water, the rice will get sticky. If you had less water, the rice won't cook right. A perfect pulav is the one that has just the right amount of water. The way my mom taught me was always double the amount of water to the rice.
Slideshow for this recipe.
Fenugreek (Methi) Pulav
1 cup - Basmati Rice
1 cup - Finely Chopped Fresh Fenugreek Leaves (or substitute with any seasonal greens)
1/2 cup - Chopped Green Spring Onion
1 tablespoon - Sunflower Oil
1 teaspoon - Whole Cumin Seeds
1 teaspoon - Turmeric Powder
1 teaspoon - Roasted Cumin Seed Powder (Never buy this spice! Click here to learn how to make this at home!)
1/2 teaspoon - Chili Powder
Pinch of Asafoetida
Salt to Taste
Wash and rinse the basmati rice several times under running water. Soak in plenty of water for about 30 minutes to an hour and set aside.
Heat oil in a pan. Add a pinch of asafoetida and add whole cumin seeds, allow it to sizzle.
Add chopped fenugreek leaves and spring onions, in oil, add salt and sauté for 4 - 5 minutes.
Now time for spices! Add whole cumin seeds, turmeric powder, chili powder, roasted cumin seed powder.
Drain all the water from the soaked basmati rice. Add the rice to the pan and saute for a minute. Add 2 cups of fresh water to the pan.
Cover and cook the rice over medium heat for about 20 minutes
Want another recipe using fenugreek leaves? Check out this Aloo Methi on the Be.Spiced YouTube Channel!