Quinoa-Methi Pulao ( Quinoa-Fenugreek-Rice Pilaf); Meatless Monday

I am big fan of quinoa. I make quinoa-black bean salad, quinoa-avocado salad, quinoa dosa, quinoa idlis, quinoa cutlets. However, unlike many people, I cannot substitute rice with quinoa. I love my rice. You see, I am South-Indian and we South-Indians love our rice! Being  that I am always looking for novel ways to incorporate quinoa into my diet, I experimented making a pilaf using it. I mixed it with rice in the ratio of 1:1. I loved it! Even my picky kids ate without any fuss ( or even realizing), which to me was very encouraging. Since then, I became even more adventurous and made quinoa-methi pulao. This one came  out perfect and my husband almost didn't realize that anything was different.

I think this is a technique that all those who want to incorporate quinoa in their meals should use until they are habituated to quinoa.

Methi pulao is one of my favorite dishes. It is simple and easy to make one-pot meal.

Servings: 3-4

Ingredients :

Basmati rice: 1 cup
Quinoa: 1/2 cup
Fresh Methi leaves (Fenugreek leaves): 1 cup ( from 1 medium bunch), washed and cleaned.
Soya chunks: 1 cup ( optional)
Ghee: 1 tbsp
Coconut oil: 1  tbsp
Clove: 2-3 nos
Cinnamon: 1 inch stick
Bay leaf: 1 medium-sized
Cardamom pods: 2-3
Cashewnut halves: 1 tbsp
Onion: 1 medium, chopped lengthwise.
Ginger-garlic paste: 1 tbsp
Green chillies: 3-4( depending on your spice level),chopped fine
Turmeric powder: 1 tsp
Garam masala powder: 1 tsp
Tomato: 1 medium, chopped
Salt : to taste
Sugar: 1/2 tsp
Hot Water: 3 cups + 1 cup

Method:

Rinse the basmati rice thoroughly until all the starch is removed. Soak basmati rice in water for 30 mins. Drain the water and let it dry for 20-30 minutes.

Soak the soy chunks in 1 cup water with a pinch of salt for 5-10 mins. Squeeze and remove them from water. Keep aside.

Wash the quinoa and keep ready.
Boil the water and keep ready.

Heat oil/ ghee mixture in a kadai/ sauté pan/ pressure cooker. Add the cloves, cinnamon, cardamom, bay leaves and the onions. Sauté until the onions turn transparent.

Add ginger-garlic paste, chopped green chillies and sauté for few seconds.

Now add the turmeric powder and the chopped tomatoes. Saute until the tomatoes wilt.

Add the methi leaves and cook for 3-4 minutes. 

Add the garam masala powder and drained soy chunks. 

Add the drained rice and sauté for 2-4 minutes. 

Add in the hot water, salt, sugar and bring it to a boil. 

Add quinoa. 

Cover, reduce the flame to low and cook for 15 minutes. If you are using a pressure cooker/ pan, do not use the whistle/ weight.

When done, fluff with a fork/ spoon.

Garnish with freshly chopped cilantro leaves.

Serve hot with a Raita of your choice or by itself.

Enjoy!

I am bringing this delicious dish to all my friends at Throwback Thursday#39, Fiesta Friday#120  and Saucy Saturdays#45! Angie's co-hosts this week are Loretta @ Safari of the Mind and Linda @ Fabulous Fare Sisters

Cooking made easy:

The quinoa can be cooked separately and added to the pulao at the end once the rice has cooked.

Quinoa can be made ahead of time and stored in the refrigerator for 3-4 days.

You can use only garam masala powder or only whole garam masala depending on your preference and availability.

Tip for healthy living:

Fenugreek leaves are highly nutrient-dense . They are especially beneficial for diabetics. Quinoa as we are all aware is a super-food! It is gluten-free and protien-rich. You can read more regarding the benefits of quinoa in the references below:

References:
http://healthnfitnesshops.com/7-health-benefits-of-quinoa.html/
http://www.mindbodygreen.com/0-4994/7-Benefits-of-Quinoa-The-Supergrain-of-the-Future.html
http://www.bbcgoodfood.com/howto/guide/health-benefits-quinoa

Food for thought:

People are trapped in history and history is trapped in them. James Baldwin

Please do share your thoughts. Your opinion matters!

Let us stay connected on Facebook | Pinterest | Twitter | Instagram | Google+ 

Methi Pulao ( Pulao made with fresh fenugreek leaves), Meatless Monday

This week is my husband's birthday. Hence, all week I am making his favorite dishes! He could eat pulao everyday instead of plain rice! He likes all kinds of pulaos.Methi pulao is by far one of my favorite pulaos too. I like it not only because of the delicious distinctive aroma of the fenugreek but also because of the immense health benefits of fenugreek leaves. I make it even more healthier by adding dry soy chunks and fresh tender green peas.Mmmm yummy! Pair it with fresh cucumber raita, it is heaven on earth. Here is a fine meal for you.

Serving: 6-8

Ingredients :

Basmati rice: 3 cups
Fresh Methi leaves (Fenugreek leaves): 1 cup ( from 1 medium bunch), washed and cleaned.
Soya chunks: 1 cup
Green peas: 1 cup ( I used frozen)
Ghee: 2 tbsp
Coconut oil: 2 tbsp
Clove: 3-4 nos
Cinnamon: 2 inch stick
Bay leaf: 1 big
Cardamom pods: 3-4
Cashewnut halves: 1 tbsp
Onion: 1 large,chopped lengthwise.
Ginger-garlic paste: 1 tbsp
Green chillies: 4-6( depending on your spice level),chopped fine
Turmeric powder: 1 tsp
Garam masala powder: 1 tsp
Tomato: 1 medium, chopped
Salt : to taste
Sugar: 1/2 tsp
Coriander leaves: 1 tbsp chopped fine ( for garnishing)
Hot Water: 2 cups + 6 cups

Method:

Rinse the basmati rice thoroughly until all the starch is removed. Soak basmati rice in water for 30 mins. Drain the water and let it dry for 20-30 minutes.

Soak the soy chunks for 15 mins in 2 cups hot water with 1/8 th spoon salt added to it. Squeeze the soya chunks out of the water and keep aside.

Heat oil/ ghee mixture in a kadai/ sauté pan/ pressure cooker. Add the cloves, cinnamon, cardamom, bay leaves, cashew halves and the onions. Sauté until the onions turn transparent.

Add ginger-garlic paste, chopped green chillies and sauté for few seconds.

Now add the turmeric powder and the chopped tomatoes. Saute until the tomatoes wilt.Add in the soy chunks.Add the methi leaves and cook for 3-4 minutes.

Add in the garam masala powder.

Add the drained rice and sauté for 2-4 minutes. 

Add in the hot water, salt, sugar, green peas and bring it to a boil. 

Cover, reduce the flame to low and cook for 15 minutes. If you are using a pressure cooker/ pan, do not use the whistle/ weight.

When done, fluff with a fork/ spoon.

Garnish with freshly chopped cilantro leaves.

Serve hot with a raita/salad of your choice or by itself.

Enjoy!

Cooking made easy:

The rice texture in any kind of pulao is one of the most important factors for making it a good pulao. Rice should neither be overcooked or undercooked.Each grain of rice should be distinctive, but cooked to perfection. This can be easily achieved if one pays attention to the following factors:
1. Soak the rice for 30 minutes so that the grain elongates.
2. Drain and dry for 30 minutes so that it is not easily broken upon sautéing.
3. Use hot water so that it can cook quickly.
4. It takes exactly 15 minutes to cook on medium-low flame. Do not open immediately. Let it sit for 15 more minutes after switching off the flame and before fluffing the rice.
5. Do not overmix the rice once cooked. Over mixing causes the rice grains to break.

Tip for healthy living:

Fenugreek has immense health benefits. It is potent in small amounts. It is not only a blood purifier but is also known to influence hormones in women. Lactating women benefit from the consumption of methi to increase the yield of milk.

Food for thought:

It's always too early to quit. Norman Vincent Peale