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Saoji Methi Pulao Recipe – Maharashtrian Style Fenugreek Leaves Pulao
Experience the aromatic flavors of Maharashtra with this delicious Saoji Methi Pulao, a delightful combination of rice and fenugreek leaves. This vegetarian dish is perfect for a wholesome lunch and pairs beautifully with various sides.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (soaked for 10 to 15 minutes) | 2 cups |
| Ginger paste | ยฝ tablespoon |
| Garlic paste | ยฝ tablespoon |
| Onions (finely chopped) | 2 |
| Tomatoes (finely chopped) | 2 |
| Green peas (Matar) | 1 cup |
| Methi leaves (fenugreek leaves, finely chopped) | 1 cup |
| Red chili powder | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Saoji masala | 2 to 3 tablespoons |
| Sunflower oil | 3 to 4 tablespoons |
| Water | 4 cups |
| Salt | As required |
| 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 |
| Fennel seeds (Saunf) | 1 teaspoon |
| Poppy seeds | 1 teaspoon |
| Dessicated coconut | 2 teaspoons |
| Additional red chili powder | 1 teaspoon |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Protein | 6g |
| Carbohydrates | 45g |
| Fat | 7g |
| Fiber | 4g |
Instructions
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Prepare the Saoji Masala: Begin by dry roasting the whole spicesโblack peppercorns, bay leaves, cinnamon stick, black cardamom, cardamom pods, star anise, cumin seeds, fennel seeds, and poppy seeds. Avoid adding the chili powder at this stage. Once roasted, combine them with the desiccated coconut and grind into a fine powder, mixing in the red chili powder for added spice.
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Cook the Base: In a cast iron handi, heat the sunflower oil and add cumin seeds. Once they begin to sizzle, incorporate the chopped onions. Sautรฉ until they turn translucent, then stir in the ginger and garlic paste. Cook for an additional 2-3 minutes.
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Add the Vegetables: Introduce the chopped tomatoes into the pan, allowing them to soften. Once tender, mix in the red chili powder, prepared Saoji masala, and salt, letting the mixture cook until well combined.
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Combine and Cook: Stir in the green peas and fenugreek leaves, cooking for about 5 minutes. Next, add the soaked rice and pour in 4 cups of water. Increase the heat to high until the water starts to boil.
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Finish Cooking: When the water level decreases slightly, reduce the heat to low, cover the handi with a lid, and let the rice cook thoroughly until fluffy.
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Serve: Serve your flavorful Saoji Methi Pulao hot, accompanied by Ajwaini Tamatar Bhindi and soft phulkas for a complete and satisfying meal.
This recipe beautifully captures the essence of Maharashtraโs culinary heritage, allowing you to delve into a world of flavors and textures. Enjoy your cooking journey!
