Green Peas and Methi Pulao
by Tarla Dalal
Added to 74 cookbooks
This recipe has been viewed 34571 times
Pulao made with stomach-friendly ingredients like green peas, fenugreek and onions which are alkaline in nature, thus helps to curb acidity. I have also used brown rice to improve its fibre content.
- 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.
|Energy|| 181 kcal|
|Protein|| 4.8 gm|
|Carbohydrate|| 32.8 gm|
|Fat|| 3.5 gm|
|Vitamin A|| 364.6 mcg|
|Iron|| 1.1 mg|
|Fibre|| 1.2 gm|
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