Green Peas and Methi Pulao
by Tarla Dalal
Added to 75 cookbooks
This recipe has been viewed 35033 times
A rare combination of ingredients like methi and green peas makes this pulao the star of the day's menu!
The best part is that this tasteful pulao is packed with stomach-friendly ingredients like green peas, fenugreek and onions, which are alkaline in nature, thus helping to curb acidity .
We have also used brown rice to make the Green Peas and Methi Pulao, to improve the fibre content and make the treat all the more comfortable for you.
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the ginger-green chilli paste and sauté on a medium flame for 30 seconds.
- Add the green peas and sauté on a medium flame for 1 more minute.
- Add the fenugreek leaves, 2 tbsp water and sauté on a medium flame for 1 to 2 minutes.
- Add the brown rice and salt and mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot.
- To make 3 cups of cooked brown rice, boil enough water in a deep pan, add the salt, 1 tsp of oil and 1 cup of soaked and drained brown rice and cook till the rice is 85% cooked. Drain completely and use as required.
Nutrient values per serving
|Vitamin A||243.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||6.2 mg|
|Folic Acid||7 mcg|
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