This methi (fenugreek) pulao is all about fragrant basmati rice, fresh tender methi leaves, cashew nuts, fresh home made coconut milk and all the warm spices. A plate of hot, fragrant, comforting one pot meal methi rice along with cool cucumber salad in the middle of summer is a real food magic in your mouth. The fluffy rice gets lots of deep flavor from fenugreek leaves and warm spices at the same time wonderful texture from coconut milk and cashews.
Essentially what this Methi Rice deliciousness is all about starting just 30 minutes early, then cook it and love it and smell it and simmer it and then heap it on a plate to devour till you are full.
Unlike the traditional vegetable pulao, methi pulao stands out as it is cooked in coconut milk and the rich taste thus obtained can never be compensated with water alone. The kick of rich taste is also due to pureed cashews along with spices and coriander leaves. In a pressure cooker with some dry spices seasoned, onion sauteed, the fragrant basmati rice is cooked in cashew puree plus coconut milk. That is when aroma of methi pulao just wafts your kitchen.
Save this recipe for weeknight when you have time to bop in and out of the kitchen- a stir here, a simmer there and you will be rewarded with this beautiful, flavorful dinner. You can also pack this in lunch box to working self or to your school going kids. As a travel food also methi rice is a winner. So thumbs up to this recipe.