Desi Health Bites is an exciting blogger program by Fortune Rice Bran Health Oil
Back to category
Methi Brown Rice Pulao
Methi Brown Rice Pulao
  • Author: Hina Gujral
  • Prep time: 15 mins includes soaking time
  • Cooking time: 30 mins
  • Serves 2-4
    • 1 cup brown Basmati rice
    • 4 tbsp Fortune Rice Bran Health oil
    • 5-6 cashews, sliced
    • 1 star anise
    • 2 green cardamom pods, crushed
    • 1 large onion, sliced
    • 1 tbsp ginger-garlic paste
    • 5 - 6 mint leaves, roughly chopped
    • 2 green chilies, slit lengthwise
    • 2 bunches fenugreek leaves (~200 grams), roughly chopped
    • 1/3 cup curd, whisked
    • 1/2 tsp salt
    • 1 tsp turmeric powder
    • 2 tsp red chili powder
    • 1 tsp garam masala
    • 2 cups water
Method of preparation
    • Clean and wash brown rice in water. Soak rice in enough water for 15 minutes.
    • In a heavy bottom saucepan, heat Fortune Rice Bran Health oil over medium heat. Add sliced cashews and fry until light golden, transfer to a bowl and set aside.
    • In the same pan, add star anise and crushed cardamom pods, fry until aromatic.
    • Add sliced onions and fry on low heat until onions turn golden brown, roughly 7-8 minutes.
    • Add ginger-garlic paste and fry for 5 minutes over low heat.
    • Add chopped mint leaves, green chili and fenugreek leaves. Saute over low heat for 5 minutes, until greens are wilted.
    • Add drained brown rice and saute for few minutes. Add spice powders, whisked curd and saute for 2 - 3 minutes. Add 2 cups water to saucepan. Water quantity depends on the rice you are using. Brown rice takes longer to cook than usual rice and is chewier in texture.
    • Once water is added let rice cook over low heat till all the water has evaporated. Cover the pan with tight fitting lid and let rice cook in steam for 5 minutes. After 5 minutes turn off the heat and let rice sit in the saucepan for 10 more minutes.
    • Remove the lid and fluff the rice with spoon. Mix fried cashews in the cooked pulao. Serve hot with curd or raita.
Comments under moderation