Saoji Methi Pulao Recipe is the Fenugreek Leaves Pulao cooked In Maharashtrian Spices prepared freshly called saoji masala. Saoji masala is a regional spicy masala from Vidarbha of Maharashtra, which is used in a variety of non-vegetarian recipes as well.
Serve Saoji Methi Pulao Recipe along with Ajwaini Tamatar Bhindi and Phulka to make it a delicious everyday meal.
If you like this recipe, explore more Pulao Recipe that you can make for everyday meals:
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Cast Iron Cooking Pot/ Casserole
Cooks in 30 M
Total in 45 M
To prepare Saoji Methi Pulao Recipe, start by preparing saoji masala first. Dry roast all the spices mentioned for saoji masala like whole black peppercorns, bay leaves, cinnamom stick, black cardamom, cardamom, star anise, cumin seeds, fennel seeds, poppy seeds, dessicated coconut powder except chilli powder.
Grind it in Mixer grinder along with chilli powder into a fine powder. (If using dry red chilli, dry roast it along with other spices.)
Take oil in Cast Iron Handi, add cumin seeds and then add onion into it. When onion is translucent and looks cooked, add ginger garlic paste.
Cook it for 2 to 3 minutes, add tomatoes to it. When the tomatoes become tender, add red chilli powder, and saoji masala with salt.
Now wait for the masala to cook well in the mixture, when it is blended well, add green peas and fenugreek leaves into it.
Cook for 5 minutes and then add rice with 4 cups of water.
Let the rice cook on a high flame. When there is a little water left, lower the flame, cover pan with lid and let the rice fully cook.
Serve Saoji Methi Pulao Recipe along with Ajwaini Tamatar Bhindi and Phulka to make it a delicious everyday meal.
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