Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, methi millet pilaf/fenugreek pulao. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Methi Millet Pulao - A healthy and flavorful dish using foxtail millets, methi or fresh fenugreek leaves and spices. Millet methi pulao is a healthy Indian style main course made with foxtail millets, fresh fenugreek leaves and spices. Foxtail millet is also known as Korralu in Telugu, Thinai in Tamil.

Methi millet pilaf/Fenugreek pulao is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Methi millet pilaf/Fenugreek pulao is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have methi millet pilaf/fenugreek pulao using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Methi millet pilaf/Fenugreek pulao:

1. Get 1 cup banyard millet
2. Take 1 spoon Cumin
3. Get 1 medium onion
4. Prepare 2 tsp ginger garlic paste
5. Prepare 2 tomatoes
6. Prepare 1 potato
7. Take 1 Carrot
8. Prepare 1 cup methi leaves
9. Get 1/2 cup coriander leaves
10. Get 1/3 cup mint leaves
11. Take 3 tablespoon oil
12. Make ready 1 spoon butter/ghee
13. Make ready 1 tsp chilli powder
14. Prepare 1/2 tsp turmeric powder
15. Prepare 2 tsp coriander powder
16. Get 3 tsp pao bhaji masala powder
17. Make ready to taste Salt

Today I made a very easy Navane Menthya Pulav or Foxtail Millet and fenugreek leaves Pulav. Lovely fresh fenugreek leaves are cooked along with millets. I've been eating methi pulao since ages, but still have not got bored of it. The flavors of whole masalas,fresh herbs and the beautiful fragrance of basmati rice , is truly a blissful meal.

Instructions to make Methi millet pilaf/Fenugreek pulao:

1. In a pressure cooker, add oil and heat it. Once the oil is hot add cumin. Let it splutter. Then add chopped onion and saute for a while.
2. Add ginger garlic paste, and cook it for about 4 minutes, until the aroma is off. Throw in all the vegetables simultaneously and saute for a minute. Then add the chopped Methi leaves, mint leaves, and coriander leaves together. Saute until shrinks.
3. Wash and add barnyard millet, and water in the ratio as millet: water = 1:(2 and a half) Then add turmeric, chilli, coriander, pao bhaji powders, and salt. Then close the lid and let it cook for two whistles
4. Once the pressure is completely released by itself, open and fluff it. Using cooker is completely optional. This recipe can be done in a pan also, with half more cup of water. But it has to be checked once in a while.
5. Add ghee and serve it with raita.

Addition of coconut milk enhances the flavor. This is one among the best lunchbox menu that is easy to make. This is one of my favourite pulaos of all time. I think it is because I love methi / fenugreek leaves so much. This nutritious one pot meal is best cooked on a Sunday… I prepared Fenugreek Pilaf / Methi Pulao and coupled it with a fried brinjal-potato and raw mango pieces that were cooked in sugar syrup.

So that is going to wrap this up with this special food methi millet pilaf/fenugreek pulao recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!