Aloo – Methi Pulao



  • Onions – 2 nos (julienned)
  • Garlic – 4 pods (finely chopped)
  • Potatoes – 3 nos (medium sized, julienned)
  • Fresh Methi leaves – 1 bunch (big sized bunch, finely chopped) (You could even use Kasuri methi, but the taste is always better with fresh methi leaves)
  • Pulav spices (cinnamon, clove, marathi moggu, anananas flower, elaichi, bade elaichi, bay leaves) – 1 to 2 nos each
  • Garam Masala, Chilli powder – 1/2 tsp each
  • Jeera powder, Dhaniya powder – 1/4 tsp each
  • Basmathi Rice – 2 cups (washed and drained of all water)
  • Ghee – 2 tbsps
  • Olive Oil – 1 tbsps
  • Salt – to taste
  • Water – 4 cups

Method: (I prepared this in my rice cooker; you could adapt this recipe to the way you normally make pulao)

  • Heat 1 tbps ghee and 1 tbps olive oil in the rice cooker vessel. Once hot, add all the dry spices. Once you get the aroma of the spices, add the julienned onions and saute till golden brown.
  • Add methi leaves, powdered spices, salt, mix well and fry till the raw smell of methi leaves is gone.
  • Separately cook the julienned potato pieces (with salt) and add to the rice cooker vessel.
  • In the meantime, fry the washed and drained basmathi rice with 1 tbsp ghee in a non stick pan, till the grains start sticking to each other and all the water content has evaporated from the rice.
  • Add this fried rice to the rice cooker vessel. Mix all contents well and fry for half a minute.
  • Now add 4 cups of water (use the same cup that you used to measure the rice)
  • Cover the rice cooker till the rice is properly cooked.
  • Serve hot with some refreshing tomato raitha garnished with cilantro!

Aloo Methi Pulav


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