Sunday, March 22, 2015

Parsnip and Methi Pulao

I stumbled upon this combination of vegetables for a pulao when I wanted to do something different with rice. I absolutely love the taste of parsnips and decided to whip up a fragrant pulao with it! My friends really enjoyed it and it tasted really good with a spicy hot pickle or yogurt. I ate it on its own, I don't like to have the yogurt or the pickle overpower the delicate taste of the parsnips.

1 cup of basmati rice, washed
2 parsnips peeled and cut into 1 inch pieces
1 cup of methi (fenugreek) leaves, washed
1-2 bay leaves
1 tsp cumin seeds
1/2 tsp turmeric
1/8 tsp red chilli powder (adjust to your spice level)
2 1 inch sticks of cinnamon
4 cloves of garlic peeled
1 small yellow onion finely cut
2-3 tbsp canola oil
Salt to taste

Heat oil in a skillet and sputter the cumin seeds. Toss in the bay leaves, cinnamon sticks and onion. Saute until the onions turn a light golden brown. Now add the garlic, red chilli powder, and turmeric, followed by the methi and parsnips. Stir and mix. Finally add the rice, combine all the ingredients and add water (2.5 cups of water). Stir in the salt to taste, Bring to a boil, then cover and cook on low to medium heat until the rice and parsnips are cooked through.

Serve hot with pickle or yogurt.


No comments:

Post a Comment