November 26, 2017

(Fresh) Methi Chaman Pulao

How to make restaurant style Methi Paneer Pulao

                This is one of chef Venkatesh Bhat's recipe that was aired maybe last year. I was so tempted by this recipe, I tried it within a few days & was amazed that it truly tasted like a fine dining restaurant dish. It is definitely a party/pot lock recipe with its richness & aromatic flavors. If you want to cut down on ghee, you can do so & still enjoy this pulao with all its flavors. But, please do try it out as mentioned in this recipe at least the first time, before you make changes to it in order to enjoy its full flavor. Sharing this with my fellow bloggers at SriValli's CCC# 51: November Week 4. Do share your comments on how your family liked the pulao. 

Ingredients :

A) basmati rice (uncooked) - 1.5 cups
     methi / Fenugreek leaves (leaves only) 1 cup, tightly packed.
     onion 1 medium, sliced
     ghee - 2 tbsp + 2 tbsp
     oil - 2 tbsp
     saffron - 1 big pinch
     milk - 1/2 cup
     ginger-garlic paste - 2 tsp
     Salt to taste
     1 inch, ginger - julienned 
     fried onions - 2 tbsp

B )   To fry/saute in oil

      cloves - 4no:s
      cinnamon 1 whole
      cardamom pods - 4 no:s
      black cardamom - 2 no:s
      bay leaf 1
      black peppercorns - 8 or 10 no:s
      halved green chilies - 2 no:s

C )  For the Marinade: 

      Mix all the ingredients listed below & add the paneer as the final ingredient & fold gently. Let sit for at least 30 minutes.

      fresh curd/yogurt - 1/2 cup
      ginger-garlic paste - 1 tsp
      salt for the paneer
      green chilies 3
      turmeric powder - 1/4 tsp
      coriander/dhaniya powder - 1 tsp
      chili powder - 1/2 tsp
      dry roasted jeera powder - 1/2 tsp
      garam masala powder -1/2 tsp
      cubed paneer - 1 cup

Stovetop method:

  • Wash and cook the rice until it's almost cooked (3/4th done).
  • Wash thoroughly and chop the methi leaves (discard the stems). Before adding to the pan, squeeze the chopped methi leaves to remove some of its bitterness, if you desire.
  • In a large deep pan heat oil and add whole garam masalas ( listed under ingredient list B), fry until aromatic & lastly add green chilies. Saute for a minute and add sliced onions, let it turn translucent add ginger garlic paste and, julienned ginger. Let saute until the raw smell is gone and then add the chopped methi leaves & saute until the leaves are cooked.
  • Now add the marinated paneer ( listed under ingredient list C ) add salt & 2 tbsp of ghee, stir gently & cook for a few minutes until the raw smell of the marinade disappears.
  • Pour warm milk into a cup & add the saffron & give it a stir.
  • Layer the cooked rice on top of the paneer-methi mixture, drizzle 2 tbsp of ghee & sprinkle the saffron-milk mixture on top of the rice. 
  • Cover the pan with a lid. Place the covered pan on top of a tava/griddle & cook on medium heat until rice is completely cooked. Top with fried onions & then turn down the heat to the lowest setting for 'dum' cooking for a few more minutes & turn off the heat when the rice grains are fluffy & separate.

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