Food Facts:

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.

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.

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)

The Recipe:

¤ 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

Wishing You a Very Wonderful Day