Methi Mushroom Pulao/Fenugreel Leaves Mushroom Pulao

Everyone wants to relax on weekends. But  Bachelors, Housewife's, Moms will have one job everyday that is cooking. So everyone will search for simple  and quick recipes. One pot meals are amoung those simple, quick and tasty recipes. One pot meals make life easy in kitchen not only on weekends but also on weekdays for working women. Some times I  feel they are like life savers.  Today's one pot meal is Methi Mushroom Pulao. Mom's who worry that their kids don't eat methi, can make this easy, simple, healthy pulao for their lunch box. I am using only methi and mushroom, but you can add any vegetable.

Serves: 4

Ingredients:

• Uncooked Basmati Rice - 2 cups
• Methi/Fenugreek Leaves - 1 cup 
• Mushroom - 250 grams
• Green chillies - 5
• Tomato - 1, Large
• Ginger-garlic paste - 1 tbsp
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1 tsp
• Salt to taste
• Oil - 3 tbsp
• Ghee - 2 tbsp
• Water - 4 cups to cook rice

Masala Ingredients:

• Bay leaf - 2
• Star anise -1
• Cardamom - 3
• Cloves - 3
• Cinnamon - 1 inch stick  
• Mace - 1
• Nutmeg - 1/4 piece
• Fennel seeds - 1/2 tsp

Preparation:

• Soak rice for atleast 20 minutes.
• Clean and chop methi leaves and sprinkle salt, mix and keep aside for 15 minutes. Water will come when we squeeze methi. Discard the water and keep methi aside.

Method:

• Heat oil and ghee in a pot, add all the ingredients under masala and fry for a minute.
• Add onion, green chillies and fry for a minute and add mushroom and cook till mushroom turn tender.
• Add chopped tomato and cook till tomato turn tender, add methi and cook for 5 minutes.

• Add ginger-garlic paste, cumin powder, coriander powder, red chilli powder, turmeric powder and soaked rice and mix well.
• Add water and salt. Water must be little salty.

• Close the lid and cook until there is no water and rice cooked. Stir gently in between once.
• Methi Mushroom Pulao will be ready to serve.

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Chettinad Style Beetroot Pulao

Colors in life. When we born, Up to 3 month we can't see colors except black and white. From then colors start attracting us. Seven colors in a rainbow. Beautiful Red color from a rose, cherry or tomato. Green color from an apple, parrot or trees. Blue color from the sky, morning glory, egg plant or blueberry. Whatever  the color maybe, attract us. Our favorite color speaks about us. Sometimes I wonder why we cannot see colors in dreams?  Maybe if we get colorful dreams, we want to stay there without returning to the real world.

Some Vegetables and fruits will add color to the recipes in which we use them. One such vegetable is beetroot. Who don't like beet due to it's color, try this spicy chettinadu style beetroot pulao. We can have this one pot pulao with raita as a side. 

Ingredients:

• Beetroot - 1 cup
• Rice - 2 cups
• Ginger-garlic paste - 1.5 tsp
• Onion -1/2
• Green peas - 1/4 cup (fresh or frozen)Sweet Corn - 1/4 cup (fresh or frozen)
• Bay leaf - 2
• Fennel seeds / Sompu - 1/2 tsp
• Ghee - 2 tsp
• Coconut milk - 1 cup (optional)
• Water - 3 cups (If coconut milk is not using add 4 cups water)
• Coriander leaves - 2 tsp, chopped

Ingredients for Masala:

• Oil - 1 tsp
• Red chillies - 5 (adjust as per taste or add chilli powder)
• Coriander seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Nut mug - small piece
• Pepper cons -  8 to 10
• Clove - 3
• Poppy seeds - 1/2 tsp
• Cinnamon - 1 inch stick 
• Cardamom - 4
• Tomato - 2, chopped
• Onion - 1/2, chopped
• Grated Coconut - 4 tsp ( If using coconut milk skip it)

Preparation:

• Soak rice for 20 min.

• Heat oil in a pan, fry all the ingredients under masala except onion and tomato for 2 min. Then add onion and tomato and cook for 5 min. Cool it and grind into paste.
• Chop beetroot into small pieces.

Method:

• Heat ghee in a pot, fry bay leaf and fennel seeds for a min.
• Add chopped onion, beetroot, green peas, sweet corn, turmeric powder and little salt and cook for 2 min.
• Now add ginger-garlic paste, and ground masala paste and cook for 5 min.
• Now add  rice, 1 cup coconut milk and 3 cups water, adjust salt. Water must be slightly salty then the salt will be perfect.
• Cook on medium heat until done.
• Garnish with coriander leaves and serve hot with raita.

Note:

• I took frozen green peas  and corn so added at the end.

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