Friday, May 10, 2013



There are times when you need to make one more dish quickly, say when you have some unexpected guests or decide to supplement your lunch or dinner for whatever reason. I recommend you make this Methi Mutter Pulao in the manner I have described.

You will notice that to start with I have used cooked rice, which saves time. I have saved further time by using frozen green peas. I can assure you that these "short cuts" so to speak do not deter in any way from the final taste of the dish.

To complement the methi mutter pulao, I have made a salad which again can be prepared in a jiffy. This is a curd-based one made up of tomatoes and onions.

Try this out and let me know what you think of it...

  • Cooked Rice, long grained, 4 cups
  • Methi ( Fenugreek) Leaves, 1 cup
  • Cloves, 3-4
  • Bay Leaf, 1
  • Cardamom, 2
  • Cinnamon, 1" piece
  • Onions, medium-sized, sliced, 2
  • Coriander Leaves, chopped, 1 tbsp + some for garnish
  • Ginger Garlic Paste, 1/2 tbsp
  • Green Chillies, crushed, 3-4
  • Green Peas, frozen, 1/4 cup,
  • Salt, to taste
  • Oil/Ghee, 1 and 1/2 tbsp


Wash the methi leaves thoroughly after removing them from the stems
Chop the methi leaves, apply a little salt and keep it aside for about 15 minutes
Squeeze out the water from the methi leaves to remove the bitterness
Heat oil in a thick-bottomed kadhai
On medium heat, add cloves, bay leaf, cinnamon, cardamom and saute for a few minutes
Add the sliced onions and fry till they are golden
Now add the methi leaves, chopped coriander leaves and salt
Keep the kadhai covered till the methi leaves are cooked
Add ginger garlic paste, and crushed green chillies and fry for 1-2 minutes till the raw smell goes
Next add the green peas and fry for 1-2  minutes
Finally add the cooked rice and mix thoroughly till all the ingredients are fully blended
Cook, covered on low flame, for about 5 minutes
Garnish with chopped coriander leaves
Serve hot with salad, raitha of your choice

  • Garnish with roasted cashew nuts, if you so desire.

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