Saoji Methi Pulao Recipe – Spicy Maharashtrian Fenugreek Rice

Saoji Methi Pulao – Maharashtrian Style Fenugreek Leaves Pulao

Saoji Methi Pulao is a vibrant and flavorful rice dish cooked with fresh fenugreek leaves and seasoned with a special Maharashtrian spice blend called Saoji Masala. This regional spice mix, hailing from Vidarbha in Maharashtra, adds a distinctive heat and depth of flavor to the pulao, making it an irresistible choice for lunch or dinner. Perfect for vegetarians, this dish pairs beautifully with chapatis or any side of your choice.

Cuisine: Indian
Course: Lunch
Diet: Vegetarian

Ingredients:

For the Pulao:

• 2 cups Rice (soaked for 10-15 minutes)
• 1/2 tablespoon Ginger paste
• 1/2 tablespoon Garlic paste
• 2 Onions (finely chopped)
• 2 Tomatoes (finely chopped)
• 1 cup Green peas (Matar)
• 1 cup Methi Leaves (Fenugreek leaves) (finely chopped)
• 1 tablespoon Red Chilli powder
• 1 teaspoon Cumin seeds (Jeera)
• 2-3 tablespoons Saoji Masala
• 3-4 tablespoons Oil
• 4 cups Water
• Salt, to taste

For the Saoji Masala:

• 3 Whole Black Peppercorns
• 1 Bay leaf (tej patta)
• 1 Cinnamon stick (Dalchini)
• 1 Black cardamom (Badi Elaichi)
• 2 Cardamom pods (Elaichi)
• 1 Star anise
• 1 teaspoon Cumin seeds (Jeera)
• 1 teaspoon Fennel seeds (Saunf)
• 1 teaspoon Poppy seeds
• 2 teaspoons Dessicated coconut
• 1 teaspoon Red Chilli powder

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Yield: 4 servings

Instructions:

1. Prepare the Saoji Masala:
   Dry roast the following spices in a pan until fragrant: black peppercorns, bay leaves, cinnamon stick, black cardamom, cardamom pods, star anise, cumin seeds, fennel seeds, poppy seeds, and dessicated coconut (skip the red chilli powder). Once roasted, grind them in a mixer grinder along with the red chilli powder to a fine powder. Set aside.

2. Cook the Pulao:
   Heat oil in a cast iron handi or a deep pan. Add cumin seeds and let them splutter. Next, add the finely chopped onions and sauté until they become translucent. Add ginger garlic paste and cook for 2-3 minutes.

3. Once the onions are soft, add the chopped tomatoes and cook until they become tender. Stir in red chilli powder and the freshly ground Saoji masala, followed by salt. Let the masala cook for a few minutes until it blends well into the mixture.

4. Add green peas and methi leaves (fenugreek) and cook for another 5 minutes. Stir occasionally to avoid burning.

5. Add the soaked rice along with 4 cups of water. Bring the mixture to a high flame, allowing the rice to cook. Once there’s only a little water left, reduce the flame to low. Cover the pan with a lid and let the rice cook fully for about 10-15 minutes.

6. Serve:
   Once the rice is cooked and all the water is absorbed, your Saoji Methi Pulao is ready to serve! Pair it with Ajwaini Tamatar Bhindi (carom-spiced tomato okra) and soft Phulka (Indian flatbread) for a complete meal.

Enjoy this spicy and aromatic Maharashtrian dish for a delightful, wholesome lunch!