Tag Archives: pulao

Corn Fenugreek Pulao

Fenugreek which is known for its many medicinal qualities and the sweetness of corn makes a good combination of this healthy Pulao recipe. Simple and quick to make and ready to serve within minutes.

1/2 cup sweet corn kernels
3/4 cup chopped fenugreek leaves
1 cup chopped cabbage
1 cup basmati rice (washed and drained)
1/3 cup soft butter
3 whole black peppercorns
1 teaspoon cinnamon powder
2 cloves
2 cardamom pods
1-1/2 teaspoon salt
1-1/2 teaspoon turmeric powder
1 red/green chili chopped
1/4 teaspoon asafoetida (Hing) optional
2 cups hot water

Please check (Measurements)

Heat a medium cooking pot and add the butter to it, once it melts then add the chili and saute for 30 seconds. Add the cloves, cardamom, and peppercorns with asafoetida and saute again for 30 seconds.
Add the cabbage and saute till it turns translucent. Add the cinnamon powder, saute again for few seconds. Add the corn and fenugreek and saute till the fenugreek dries out the water (darker green).
Add the salt, mix it well and then add the rice following 2 cups of hot water. Cover with a lid and cook till rice absorbs all the water. Turn off the stove and let it sit for 5 minutes.

Pulao is ready and you may serve it with Yogurt or Pickles.

Tofu and black eyed peas pulao

A mix of all different spices and vegetables combined with Tofu and black eyed peas is a good menu for parties or celebrations.
A must try one pot meal goes well with Raita or cucumber salad.

Serves 4
2 cups cooked rice
1 cup boiled black eyed peas
2 teaspoons cumin seeds
1 teaspoon coriander powder
2 teaspoons dry mango powder
1 teaspoon pomegranate seed powder
2 bay leaves
2 teaspoons red chilli powder
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon curry powder
2 cups chopped tomatoes
1 teaspoon sugar
1 cup Julienne sliced cabbage
6-8 small broccoli florets
1/2 cup green peas
1/4 cup boiled corn kernels
2 cups of crumbled soft tofu
1 cup chopped spinach
1/2 cup chopped cilantro
2 tablespoon oil
Please check (Measurements)

Process:  Heat oil in a medium cooking pot, add the bay leaves, cumin seeds. After 30 seconds add the broccoli and cabbage, stir fry for 1 minute and then add the tomatoes. Cook them on medium heat with lid covered around 3-4 minutes. Add all the powdered spices, corn, peas and black eyed peas.

Mix everything well, add 1/2 cup water and cook around 5-7 minutes with lid covered.

Add the rice , crumbled tofu, spinach, cilantro, 1/4 cup water, cover with a lid and cook on low heat for 5 minutes. Keep stirring occasionally during the cooking process.

Pulao is ready to serve.