- Fenugreek is an annual plant in the family Fabaceae, it is cultivated worldwide as a semiarid crop, its seeds and its leaves are common ingredients in dishes from South Asia.
- Ghee is a class of clarified butter that originated from the Indian subcontinent; and is commonly used in South Asian and Middle Eastern cuisines.
- Basmati is a variety of long, slender-grained aromatic rice which is traditionally from the Indian subcontinent.
The flavour and the aroma of this pulao is fabulous essentially because of fenugreek greens and ghee (clarified butter/pure Desi Ghee/Cow Desi Ghee)
¤ Marinate ½ kg chevon/goatmeat (soft) pieces in ½ tsp. of turmeric powder, 1 tsp. of garam masala, and salt – according to preference of flavour.
¤ Quantity of rice: 2 cups of basmati rice; cook the rice — pour the rice in a thick bottom , medium-size, handi or saucepan; rinse the rice for about 2 – 3 times, then immerse rice in water – filled almost up to the utensil’s brim, add a tsp. of salt, keep the rice for cooking in medium heat, when a thick layer of cooked rice floats on top – switch-off the stove, and completely drain the water, reheat the cooked rice at low-heat for about 1 – 2 seconds, and cover the utensil for few minutes.
¤ In a karahi or wok, with the warm blend of 1 full tbsp. of ghee (clarified butter) & a little quantity of any mild-flavour vegetable oil — sauté mashed pieces of an entire garlic bulb, when the garlic husk turns a tad brown in colour – add finely sliced pieces of 4 medium red-ripe tomatoes, add pieces of 3 or more guntur chillies – according to preference of taste,
Combine the marinated chevon/goatmeat pieces and sliced pieces of a generous handful of fenugreek greens with the melted mixture,
Cook the mixture until the meat pieces turns tender in the thick gravy.
¤ To layer: On a very thick layer of warm cooked rice at the bottom of a medium-size, handi or saucepan – evenly spread the warm meat and the gravy to layer the cooked rice, again add a thick layer of rice to top with meat and gravy, and repeat the same the third time too; cover the utensil for some time for the rice to soak up the flavour of the meat gravy.
Serving size: Approximately 3 – 4
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I am Sylvia Miranda, the author of the blog masalahealth.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients — I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.