Methi Greens Pulao | ಮೆಂತ್ಯ ಸೊಪ್ಪಿನ ಪಲಾವ್
Saturday, May 15, 2021
The husband has a major green thumb. While, I am quite the opposite. I & my little helpers enjoy watering the plants but repotting, spraying homemade pesticides & the like are clearly not my cup of tea. But I love the little home garden that we have & those pots of fresh Mint & Basil brings such joy.
So, these amazing Methi Greens (Menthya Soppu) is from our home garden. Beautiful aren't they? They are very easy to grow & takes a little more than 2 weeks to harvest. Totally worth it.
While Methya Soppu Akki Rotti is my most favourite way of consuming Methi Greens, This Pulao is a close second. A recipe that was passed on to me by a dear friend's sister. It's been a staple at my home ever since.
Methi Pulao (Menthya Soppina Palav in Kannada) is a simple easy peasy everyday kind of a one pot meal. This dish can put put together in 30 minutes, including Prep Time which is why I love making this on weekdays as a lunch box option or a quick weeknight dinner
You Will Need:
- 2 Bunches of fresh Methi Leaves
- 1 large Onion
- 1 - 1.25 cups Basmati Rice
- 1/4 Cup Green Peas
- 1/4 Cup Sweet Corn Kernels
- 1 tsp cumin seeds
- 1 tsp ginger garlic paste
- 1 tsp Red chilli Powder
- 1 tsp MTR Pulao Masala
- 1/2 tsp Kitchen King Masala
- 2 tablespoons Ghee/Oil
- Salt as per taste
How To:
Wash Basmati Rice in several changes of water until it runs clear. Drain in a colander & set aside
You can use any short grained rice too instead of Basmati
If you have never used a ready made pulao masala before, I highly recommend MTR Pulao Masala. It has a very nice flavour & is my go to ingredient in Pulaos these days. It makes my job easy & quick as I don't have to fish out various different spices from the pantry.
Sweet corn pairs very well with the slightly bitter Methi Greens. You can skip it if you wish
Wash Basmati Rice in several changes of water until it runs clear. Drain in a colander & set aside
Wash & Chop Methi Leaves, discarding the stems. You could retain the tender stems. Chop onion lengthwise.
In a Pressure cooker, Heat Ghee & splutter cumin seeds. Add onions & ginger garlic paste & Sauté for a 3-4 minutes until the onions slightly change color.
Add Methi leaves, Red Chilli Powder, MTR Pulao Masala, Kitchen King Masala & some salt. Sauté for 2-3 minutes.
Add drained rice & frozen Sweet Corn & Green Peas. Add 1 & a quarter cup of water. Check for salt & give it a stir. Once the water comes to a boil, put the lid on & pressure cook for one whistle.
Once the pressure is released, Allow it to stand for 10 minutes. Gently fluff with a fork.
Serve with Plain Yogurt on the side along with a few slices of cucumber
NOTE:
If you have never used a ready made pulao masala before, I highly recommend MTR Pulao Masala. It has a very nice flavour & is my go to ingredient in Pulaos these days. It makes my job easy & quick as I don't have to fish out various different spices from the pantry.
Sweet corn pairs very well with the slightly bitter Methi Greens. You can skip it if you wish
METHI GREENS PULAO | ಮೆಂತ್ಯ ಸೊಪ್ಪಿನ ಪಲಾವ್
Yield: 4-5
Ingredients
- 2 Bunches of fresh Methi Leaves
- 1 large Onion
- 1.25 cups Basmati Rice
- 1/4 Cup Green Peas
- 1/4 Cup Sweet Corn Kernels
- 1 tsp cumin seeds
- 1 tsp ginger garlic paste
- 1 tsp Red chilli Powder
- 1 tsp MTR Pulao Masala
- 1/2 tsp Kitchen King Masala
- 2 tablespoons Ghee/Oil
- Salt as per taste
Instructions
- Wash Basmati Rice in several changes of water until it runs clear. Drain in a colander & set aside
- Wash & Chop Methi Leaves, discarding the stems. You could retain the tender stems. Chop onion lengthwise.
- In a Pressure cooker, Heat Ghee & splutter cumin seeds. Add onions & ginger garlic paste & Sauté for a 3-4 minutes until the onions slightly change color.
- Add Methi leaves, Red Chilli Powder, MTR Pulao Masala, Kitchen King Masala & some salt. Sauté for 2-3 minutes.
- Add drained rice & frozen Sweet Corn & Green Peas. Add 1 & a quarter cup of water. Check for salt & give it a stir. Once the water comes to a boil, put the lid on & pressure cook for one whistle.
- Once the pressure is released, Allow it to stand for 10 minutes. Gently fluff with a fork.
- Serve with Plain Yogurt on the side along with a few slices of cucumber
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