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Roasted Fresh Fenugreek Leave Pilaf |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Roasted Fresh Fenugreek Leave Pilaf recipe on the web!!
(Bhuni Methi ka Pullao)
Category: Vegetarian Pilafs, Vegan
Makes 4 to 6 servings
Fenugreek greens, called patta methi in Hindi, though superbly fragrant, are somewhat bitter-tasting. This bitterness, however, mellows when it is combined with the sweetness of rice, so in the end, what lingers is only lovely aroma.
_ cups (1 recipe) Simple Cumin Basmati Rice
_ large russet potato
_ tablespoons vegetable oil
_ to 3 bunchs fresh fenugreek leaves (about 4 cups), trimmed and finely chopped
___ teaspoon ground turmeric
___ teaspoon salt, or to taste
___ teaspoon Garam Masala
1. Prepare the rice and keep warm. Meanwhile, boil the potato in lightly salted water to cover until soft, about 20 minutes. Let cool, then peel and chop finely.
2. Place the oil and the fenugreek leaves in a large cast-iron or nonstick skillet and cook, over medium heat, stirring, about 5 minutes. Add the potato, turmeric, and salt and continue to cook until the leaves are dark brown and crisp, about 20 minutes. Transfer the rice to a serving platter and carefully mix in the fenugreek and potatoes. Sprinkle the garam masala on top and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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