Methi Pulao | Fenugreek Greens Pulao

Wednesday, February 21, 2018

The husband has a major green thumb. While, I am quite the opposite.   I & my little helper 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. 


Methi Pulao

We Kannadigas use Methi Leaves (Menthya Soppu) in various dishes. We add it to Akki Rotti, Vangi Bhath, Sambhar, & Methi Pulao that I am going to share with you guys. 

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 cup Basmati Rice
  • A handful of Green Peas
  • A handful of 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
  • 1 tablespoon Ghee
  • Salt as per taste
How To:

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 3-4 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. Add Lime juice (if adding) & mix gently.

Serve with Plain Yogurt on the side along with a few slices of cucumber 

NOTE:

  • 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

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