Methi Pulao|Menthya Bath Karnataka Style

Methi Pulao|Menthya Bath Karnataka Style Video Recipe Below

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

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Methi Pulao|Menthya Bath Karnataka Style Recipe Card Below

Methi Pulao|Menthya Bath Karnataka Style
Serves 4
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Ingredients
  1. measuring cup used ,1 cup = 250 ml
  2. 1.5 cups rice(short grain preferred)
  3. 1 big bunch methi leaves OR 2 cups of chopped methi/fenugreek leaves
  4. 1/2 cup green peas (fresh/frozen)
  5. 1 medium onion (sliced)
  6. 1 medium tomato
  7. 1 bayleaf
  8. 1 inch cinnamon
  9. 3 cloves
  10. 2 cardamom
  11. 1 teaspoon cumin/jeera seeds
  12. few curry leaves (optional)
  13. 1/4 teaspoon turmeric powder
  14. 1 teaspoon garam masala powder
  15. 2 tablespoon cooking oil
  16. 1 tablespoon ghee(clarified butter)
  17. 3 cups water (depends on rice quality)
  18. salt
Ingredients for grinding Masala paste
  1. 3 tablespoon grated coconut(i used frozen shredded coconut)
  2. 1 inch ginger
  3. 2-3 cloves garlic
  4. 3-4 green chili
  5. 2 tablespoon cilantro/coriander leaves
  6. 1/4 cup water for grinding
  7. 2 tablespoon onion (optional)
INSTANT POT METHOD
  1. Take all ingredients listed "for grinding” and make a smooth paste in a blender using 1/4 cup water.
  2. Press saute mode on Instant Pot. Add oil and once it's hot add spices,cumin and curry leaves.
  3. Then add sliced onions.saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
  4. Add green peas,methi leaves,cook for another 2 minutes.
  5. Then add masala paste and saute for 2-3 minutes until raw smell of spices goes away.
  6. Keep stirring else masala paste may get burnt.
  7. Add tomatoes and cook till tomatoes turn soft.
  8. Add turmeric powder,garam masala powder ,salt,washed Basmati Rice,water and give a stir .
  9. Close the lid on the pot, and turn valve from VENTING to SEALING position.
  10. Press CANCEL button on Instant Pot.Set the pot to MANUAL/PRESSURE COOK button (High Pressure) and set timer to 6 minutes
  11. Wait for Natural Pressure Release(NPR).BE CAREFUL OF THE HOT STEAM
  12. Remove lid away from you,add lime juice and ghee for extra flavor.
  13. Methi Pulao is ready.Serve with Raita or plain yogurt.
INDIAN PRESSURE COOKER METHOD
  1. Take all ingredients listed "for grinding” and make a smooth paste in a blender using 1/4 cup water.
  2. Heat a pressure cooker with oil on medium flame, Add oil and once it's hot add spices,cumin and curry leaves.
  3. Then add sliced onions.saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
  4. Add green peas,methi leaves,cook for another 2 minutes.
  5. Then add masala paste and saute for 2-3 minutes until raw smell of spices goes away.
  6. Keep stirring else masala paste may get burnt.
  7. Add tomatoes and cook till tomatoes turn soft.
  8. Add turmeric powder,garam masala powder ,salt,washed Basmati Rice,water and give a stir .
  9. Close the lid place a whistle and cook for 2 whistles on medium flame.
  10. After 10 mins Fluff up the rice gently.add lime juice and ghee for extra flavor.
  11. Methi Pulao is ready.Serve with Raita or plain yogurt.
Notes
  1. 1.Fry methi well so that sour taste will be avoided.
  2. 2.Vegans can avoid adding ghee.
indian veggie delight https://www.indianveggiedelight.com/

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