5 Comments

Rice Recipes: Fenugreek and Tomato Pulao AKA Dragon Rice

Pulao

Pulao, not to be confused with the small decorative dragon found on Chinese bells, is a rice dish popular throughout parts of the Middle East, Central and South Asia. There are literally hundreds of variations to be found. This particular recipe is South Indian. Just for fun and in honor of the upcoming season of Game of Thrones I’ve decide to call it Dragon Rice.

Pulao, not to be confused with rice. Image Source: Cultural China

Fenugreek (Methi) is a plant rich in fiber, vitamin c, vitamin a, calcium and oddly, protein. Both the leaves and seeds are used in South Asian cooking. The seeds are a burnt orange color and have almost a maple syrupy smell. In Bengali cooking, it’s one of the five spices in Panch Poron. The tomato gives this rice a slight tang and the methi provides an earthiness and mild aroma.

Serving Time: 6
Prep Time: 10 minutes
Cook Time: 20-25 mnutes
Ingredients:
½ cup methi leaves (frozen or fresh)
2 cup rice
½ cup tomato paste
½ onion, chopped
6 cloves or garlic chopped
1 t cumin seeds
1 T ginger paste
1 t turmeric
1 t coriander power
salt to taste
chillies or chili powder to taste

Method:
Heat a pot with a touch of oil on medium-low. Toss in onions and garlic and cook until they wilt and brown respectively (maybe 5 minutes). Add in ginger and cumin seeds and allow to sputter for about a minute. Now include the rice and water. Depending on the rice, water is 2:1 or 2.5:1. Finally, add all other ingredients. Serve with any type of Indian vegetable, dals or meat dishes.

I could really go for some pulao, the rice dish. Image Source: http://hbowatch.com/a-dragons-guide-to-game-of-thrones/

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5 comments on “Rice Recipes: Fenugreek and Tomato Pulao AKA Dragon Rice

  1. I truly love methi-tamatar pulao, as we call this dish in India.

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