Methi Pulao

Methi Pulao - A Taste of Karnataka

Servings: 3
Prep: 15 mins
Cook: 30 mins


Methi Pulao, or locally known as Menthya Bhath in Karnataka, India, brings in together the earthy bitterness of fresh Fenugreek (/ methi) leaves, sweetness of rice and warmth of the aromatic spices in one wholesome dish.

Nutritionally, fenugreek leaves are rich in fiber, contain fiber which supports is good for gut health, and antioxidants which helps to prevent cell damage and inflammation. They also contain have antibacterial properties which that may aid inhelp regulatinge the body's immune response by boosting the production of immune factors essential for fighting infections.

Ingredients you'll need

For Masala Paste:

  • Few mint leaves (pudina)
  • few corianders
  • 2 tbsp grated coconut (fresh or frozen)
  • 3 green chilli
  • 1-inch ginger

For Pulao:

  • 2 tbsp oil
  • 2 bay leaves
  • 1 black cardamom
  • 1/2 tsp cloves
  • 1-inch cinnamon
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 onion (sliced)
  • 1 tsp garlic paste
  • 1 tsp garam masala
  • 1/2 tsp coriander powder
  • 2 tbsp peas
  • 1 tomato (chopped)
  • 1 bunch methi / fenugreek leaves (methi)
  • 1 tsp salt
  • 2 cups of water
  • 1 cup basmati rice (soaked for 20 minutes)
  • 2 tsp lemon juice
  • 1 tsp ghee

Instructions


  1. In a blender, add few mint leaves, coriander, 2 tbsp of coconut, 3 chilies chili, and 1 inch of ginger.

  2. Add water and grind to smooth paste. Keep aside.

  3. In a large kadai heat 2 tbsp oil. Add 2 bay leaf, 1 black cardamom, 1/2 tsp cloves, 1 inch cinnamon, 1 tsp fennel, and 1 tsp cumin. Sauté on low flame until the spices turn aromatic.

  4. Further add 1 onion, 1 tsp garlic paste, and sauté till the onion turns golden brown.

  5. Keeping the flame on low, add 1 tsp garam masala, 1/2 tsp coriander powder and sauté till the spices turn aromatic.

  6. Add prepared masala paste and cook well.

  7. Add 2 tbsp peas, 1 tomato, 1 bunch methi, and 1 tsp salt.

  8. Sauté on low flame until the masala turns aromatic.

  9. Pour in 2 cups water and mix well.

  10. Also, add 1 cup basmati rice, 2 tsp lemon juice, and 1 tsp ghee. Give a good mix.

  11. Cover and simmer for 20 minutes or until the rice is cooked well.

  12. Finally, fluff the rice gently and enjoy Methi Pulao Recipe with raita.


Notes:

For personalized guidance on nutrition or healthy choices onboard, feel free to reach out to our in-house nutritionist,
Ms. Akshaya Mondkar, at nutritionist@executiveship.com.


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