Fenugreek & Cumin Pulao
By: Meenakshi S Nair
Published: Thursday, August 18, 2011 - 12:49am

Ingredients




200 grams blanched chopped methi (fenugreek)
2 cloves chopped garlic
1 cup basmati rice (or any rice of your choice, but a long grain works better)
1 teaspoon jeera (cumin)
2 tablespoons fresh paneer (cottage cheese)
1 tablespoon chopped almonds
2 tablespoons ghee/butter/oil
Salt to taste

Preparation

1 In a wok, heat a tablespoon of ghee. Once the ghee is hot, add in the chopped garlic and let it soften. Then take the methi and wilt it in. Remove the mixture from the wok. In the same wok, add in 1 more tablespoon of ghee. Once hot, add in the jeera. Then add in the cooked rice. Once the rice is evenly coated, add the paneer, followed by the wilted methi mixture, some salt to taste and chopped almonds. Stir for a minute or two more and you’re done!

About

Simple, tasty and nutritious. Works well as a main to be had with curry or yoghurt.