Murungai keerai Rice Recipe - Drumstick Leaves Rice Recipe - Moringa leaf Pilaf Recipe - Rice recipe - One pot meal

In recent days our own Murungai keerai has become a super food. I see Moringa seeds everywhere and it is quite expensive. Most of the time I do Poriyal with Murungai keerai. It tastes good only with loads of Small onion however these days my son doesn't eat onion so I needed to find some other recipe to incorporate this super food. I have tried couple of variations so stay tuned for more recipe. In this post I will share the recipe for Pilaf / Pulav. In this I have used 1.5 teaspoon of Poppy seeds. It really enhanced the taste of the rice and recently I have read few articles about the nutritional value of Poppy seeds. But you don't have it or want to avoid it you can leave it. 


Moringa Leaves / Murungai keerai / drumstick Leaves - 2 cups
Garlic - 1 tablespoon (finely chopped)
Oil / Ghee - 2 teaspoon (you can add 1 teaspoon of oil and 1 teaspoon of ghee)
Coriander leaves - 1 tablespoon (finely chopped)
Bastmati rice - 1.5 cup
Cumin Seeds - 1 teaspoon
Cinnamon - 1 inch
Clove - 2
Bay leaf - 1
Cardamom - 2
Salt to taste
Rose water -1 tablespoon

For Masala

Poppy seeds - 1.5 teaspoon
Melon seeds - 1 tablespoon
Green chillies - 4 (Finely chopped)
Fennel seeds / Sombu - 1/2 teaspoon
Ginger - 1 inch (finely chopped)
Coconut - 1/2 cup


Soak Poppy seeds, Melon seeds, Fennel seeds for 2 hrs. Grind it with Coconut, Green chillies, ginger to smooth paste.
Wash bastmati and soak for 10 mins. Drain it and keep it aside
Heat pan with oil/ Ghee. Add Cinnamon, clove, bay leaf, cardamon and fry till nice aroma releases. Add grinded paste and fry for a min or 2. Add garlic and fry for a min or 2.
 Add washed moringa leaves and fry for a min. Add rice and mix well. 
Add 3 cup of water, Rose water and required salt. Cook it with lid closed.
Add coriander leaves mix well. 
Serve hot