Saoji Methi Pulao Recipe - Maharashtrian Style Fenugreek Leaves Pulao
A vegetarian Indian recipe with rice - soaked for 10 to 15 minutes, ginger - paste, garlic - paste. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
13 steps- 1
To prepare Saoji Methi Pulao Recipe, start by preparing saoji masala first
methi leaves (fenugreek leaves) - finely chopped(1 cup)to 3 saoji masala(2 tablespoon)star anise(1) - 2
Dry roast all the spices mentioned for saoji masala like whole black peppercorns, bay leaves, cinnamom stick, black cardamom, cardamom, star anise, cumin seeds, fennel seeds, poppy seeds, dessicated coconut powder except chilli powder
methi leaves (fenugreek leaves) - finely chopped(1 cup)red chilli powder(1 tablespoon)cumin seeds (jeera)(1 teaspoon)to 3 saoji masala(2 tablespoon)whole black peppercorns(3)bay leaves (tej patta)(1)cinnamon stick (dalchini)(1)black cardamom (badi elaichi)(1)cardamom (elaichi) pods/seeds(2)star anise(1)cumin seeds (jeera)(1 teaspoon)fennel seeds (saunf)(1 teaspoon)poppy seeds(1 teaspoon)dessicated coconut(2 teaspoon)red chilli powder(1 teaspoon) - 3
Grind it in Mixer grinder along with chilli powder into a fine powder
red chilli powder(1 tablespoon)red chilli powder(1 teaspoon) - 4
(If using dry red chilli, dry roast it along with other spices
red chilli powder(1 tablespoon)red chilli powder(1 teaspoon) - 5
)Take oil in Cast Iron Handi, add cumin seeds and then add onion into it
cumin seeds (jeera)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)fennel seeds (saunf)(1 teaspoon)poppy seeds(1 teaspoon) - 6
When onion is translucent and looks cooked, add ginger garlic paste
ginger - paste(1/2 tablespoon)garlic - paste(1/2 tablespoon) - 7
Cook it for 2 to 3 minutes, add tomatoes to it
rice - soaked for 10 to 15 minutes(2 cups)tomatoes - finely chopped(2) - 8
When the tomatoes become tender, add red chilli powder, and saoji masala with salt
tomatoes - finely chopped(2)red chilli powder(1 tablespoon)to 3 saoji masala(2 tablespoon)salt - as requiredred chilli powder(1 teaspoon) - 9
Now wait for the masala to cook well in the mixture, when it is blended well, add green peas and fenugreek leaves into it
green peas (matar)(1 cup)methi leaves (fenugreek leaves) - finely chopped(1 cup)to 3 saoji masala(2 tablespoon)bay leaves (tej patta)(1) - 10
Cook for 5 minutes and then add rice with 4 cups of water
rice - soaked for 10 to 15 minutes(2 cups)water(4 cups) - 11
Let the rice cook on a high flame
rice - soaked for 10 to 15 minutes(2 cups) - 12
When there is a little water left, lower the flame, cover pan with lid and let the rice fully cook
rice - soaked for 10 to 15 minutes(2 cups)water(4 cups) - 13
Serve Saoji Methi Pulao Recipe along with Ajwaini Tamatar Bhindi and Phulka to make it a delicious everyday meal
methi leaves (fenugreek leaves) - finely chopped(1 cup)to 3 saoji masala(2 tablespoon)
Rate this recipe
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Saoji Methi Pulao Recipe - Maharashtrian Style Fenugreek Leaves Pulao
A vegetarian Indian recipe with rice - soaked for 10 to 15 minutes, ginger - paste, garlic - paste. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
13 steps- 1
To prepare Saoji Methi Pulao Recipe, start by preparing saoji masala first
methi leaves (fenugreek leaves) - finely chopped(1 cup)to 3 saoji masala(2 tablespoon)star anise(1) - 2
Dry roast all the spices mentioned for saoji masala like whole black peppercorns, bay leaves, cinnamom stick, black cardamom, cardamom, star anise, cumin seeds, fennel seeds, poppy seeds, dessicated coconut powder except chilli powder
methi leaves (fenugreek leaves) - finely chopped(1 cup)red chilli powder(1 tablespoon)cumin seeds (jeera)(1 teaspoon)to 3 saoji masala(2 tablespoon)whole black peppercorns(3)bay leaves (tej patta)(1)cinnamon stick (dalchini)(1)black cardamom (badi elaichi)(1)cardamom (elaichi) pods/seeds(2)star anise(1)cumin seeds (jeera)(1 teaspoon)fennel seeds (saunf)(1 teaspoon)poppy seeds(1 teaspoon)dessicated coconut(2 teaspoon)red chilli powder(1 teaspoon) - 3
Grind it in Mixer grinder along with chilli powder into a fine powder
red chilli powder(1 tablespoon)red chilli powder(1 teaspoon) - 4
(If using dry red chilli, dry roast it along with other spices
red chilli powder(1 tablespoon)red chilli powder(1 teaspoon) - 5
)Take oil in Cast Iron Handi, add cumin seeds and then add onion into it
cumin seeds (jeera)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)fennel seeds (saunf)(1 teaspoon)poppy seeds(1 teaspoon) - 6
When onion is translucent and looks cooked, add ginger garlic paste
ginger - paste(1/2 tablespoon)garlic - paste(1/2 tablespoon) - 7
Cook it for 2 to 3 minutes, add tomatoes to it
rice - soaked for 10 to 15 minutes(2 cups)tomatoes - finely chopped(2) - 8
When the tomatoes become tender, add red chilli powder, and saoji masala with salt
tomatoes - finely chopped(2)red chilli powder(1 tablespoon)to 3 saoji masala(2 tablespoon)salt - as requiredred chilli powder(1 teaspoon) - 9
Now wait for the masala to cook well in the mixture, when it is blended well, add green peas and fenugreek leaves into it
green peas (matar)(1 cup)methi leaves (fenugreek leaves) - finely chopped(1 cup)to 3 saoji masala(2 tablespoon)bay leaves (tej patta)(1) - 10
Cook for 5 minutes and then add rice with 4 cups of water
rice - soaked for 10 to 15 minutes(2 cups)water(4 cups) - 11
Let the rice cook on a high flame
rice - soaked for 10 to 15 minutes(2 cups) - 12
When there is a little water left, lower the flame, cover pan with lid and let the rice fully cook
rice - soaked for 10 to 15 minutes(2 cups)water(4 cups) - 13
Serve Saoji Methi Pulao Recipe along with Ajwaini Tamatar Bhindi and Phulka to make it a delicious everyday meal
methi leaves (fenugreek leaves) - finely chopped(1 cup)to 3 saoji masala(2 tablespoon)
Rate this recipe
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