Zucchini Methi Pulao Recipe

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Zucchini Methi Pulao
How to make Zucchini Methi Pulao
  • Recipe By: NDTV Food
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

About Zucchini Methi Pulao Recipe: If you want to make different flavored rice, then try this recipe. Two vegetables put together-simple magic! Both green. One very aromatic and leafy and the other one a great squash. You can make this zucchini methi pulao for lunch.

Ingredients of Zucchini Methi Pulao

  • 1300 Gram zucchini
  • 220 grams (Wash few times and soak for 45 minutes) basmati rice
  • 15 gram fenugreek (methi)
  • 15 gram clarified butter (desi ghee)
  • 120 gram clarified butter (desi ghee)
  • 4 gram cumin seeds (jeera)
  • 1 gram asafoetida (heeng)
  • medium green chilles, chopped
  • 2 pieces ginger, julienne
  • to taste salt

How to Make Zucchini Methi Pulao

  • 1.Wash the Zucchini, Peel and Halve lengthwise. Cut in thin slices.
  • 2.Keep aside.Chop the fresh fenugreek, sprinkle with salt and rub the salt on the leaves with your hands in a bowl.
  • 3.Keep for 5 minutes and wash in running water until all traces of salt have been removed. (This is done to reduce the bitterness of the fenugreek). Shake dry and keep aside.
  • 4.Add clarified butter in a pot. Add cumin seeds, followed by the asafoetida (dissolved in a little water). Then add the fenugreek and increase to medium heat, continue to stir and roast (approx 4-5 minutes) until you can see oil on the sides.
  • 5.Add the Zucchini and stir for a minute, then add green chillies and ginger, stir again. Drain the rice, add to the pot then add salt stirring gently.
  • 6.Cover the pot and leave on slow heat, stirring gently and occasionally for 10-12 minutes or until the rice is fully cooked and moisture is absorbed.Transfer to a bowl and serve.
Key Ingredients: zucchini, basmati rice, fenugreek (methi), clarified butter (desi ghee), clarified butter (desi ghee), cumin seeds (jeera), asafoetida (heeng), green chilles, ginger, salt