Methi Leaves~Carrot~Beetroot Pulav.

“Methi Leaves~ Carrot~Beetroot Pulav" ... A simple and delicious mildly spiced pulav with the added goodness of fresh methi leaves, carrots and beetroot … tastes awesome when served along with a delicious Veg/NonVeg Curry or even Dal with Veggies … Yummilicious … 

** I have posted many types of pulav before and this one too is on the same lines except for the ingredient combination. I have kept this pulav simple, mildly spiced with little bit of veggies as I served it with a spicy brinjjal~moong dal curry. Without running into details much about pulav’s, I am writing in the recipe straight away. For this pulav I have used fresh methi leaves, carrots and beetroot, you can include any veggie of your choice and prepare it the same way too. You can also prepare with just methi leaves which I have posted before and it tastes awesome too. Do go through other pulav recipes for various combinations using the search options. 

** Here is the recipe for “Methi Leaves~ Carrot~Beetroot Pulav" … My Style …. 

** Ingredients : 

Basmati / Jeera Rice : 2 cups. 

Onion : One large sized sliced finely lengthwise. 

Methi / Fenugreek leaves : 1 cup finely chopped.(Leaves only) 

Carrots / Gajjar : 1 cup grated. 

Beetroot : 1 cup grated. 

Salt to taste. 

Ghee : ½ cup 

Hot Boiling Water 4 cups 

** Spices : 

Jeera / Cumin seeds : 1 tsp 

Cinnamon / Tike saal : 2” length 2 pieces. 

Pepper corns : ½ tsp 

Cloves / lavang : 4-6 

Green Cardamoms : 2 

Black Cardamoms : 2 

Crushed Jaivitri : a large pinch 

Star anise : 1 

Bay leaves : 2 

** Wash and soak the basmati rice in plenty of hours for 30 minutes. Once again wash put it in a colander to drain off all excess water. Keep this ready aside. 

** Also pick and wash and chop the methi leaves and keep it ready aside. Peel of the skin of beetroot and carrot and grate them and keep them also ready aside. 

** In a thick bottomed kadai add in the ghee, when hot, lower the heat and add in all the spices written above from jeera to bay leaves an fry for a minute. Do not burn them. 

** Now add in the finely sliced onions and fry for a minute. When the onion is fried slightly add in the methi leaves and fry for a good 2 minutes. Now add in the carrot and beetroot grated along with the drained rice and mix all well together. 

** Add in the hot water and bring all to a boil on high heat. Once it comes to a full boil, lower the heat to minimum, add in salt to taste, mix well, cover with a tight lid and cook till almost done. Mix all the ingredients gently once and again cover with the lid and cook till done. Remove and keep it aside. 

** “Methi Leaves~ Carrot~Beetroot Pulav" is done and ready to be served. I served it with Brinjal~Moong dal curry, a thick textured curry prepared using spices along with sambar powder. Somewhat a curry in the lines of kolumbo or kootu and I must say it tasted delicious. 

** You can use the search option for "Pulav or Biryani" where you will get many more combinations of the same prepared using different Ingredients. Do try out various types of dishes to relish with yummy side dishes that are also included in the Blog. Just use the labels on the right side of the blog for various types of dishes. Enjoy the dishes with your family and friends and do give me a feedback if possible. 

** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you.