ಮೆಂತೆ ಸೊಪ್ಪಿನ ಪಲಾವ್ | Methi Pulao Recipe | ಮೆಂತ್ಯ ಪುಲಾವ್ | Menthya Soppina Pulao

Try out this tasty pulao made from Basmati Rice with the goodness of Methi Leaves, Pudina, Coriander leaves with Coconut Milk. Narrated in Kannada with English subtitles.

Ingredients:

Oil - 2 Tbsp
Ghee - 2 Tbsp
Cardamom pods - 2
Cloves - 4-5
Cinnamon stick - 2 inches broken into small pieces
Green Chillies - 3 cut lengthwise
Onions - 2 Medium-sized cut into lenghtwise
Turmeric Powder - 1/2 tsp
Ginger-Garlic paste - 1/2 to 1 Tbsp
Green Peas - 1/4 Cup
Methi Leaves or Fenugreek Leaves - 1 Bunch or 2-1/2 cups (Separated not chopped)
Pudina/Mint Leaves - 1/2 Cup separated
Coriander Leaves - 1/2 Cup separated
Garam Masala Powder - 2 tsp
Rasam Powder - 2 Tbsp
Basmati Rice - 2 Cups
Coconut Milk - 1 and 3/4 Cups
Water - 1 and 3/4 Cups
Salt - As per taste
Lemon Juice - 1 Tbsp

Seasoning Ingredients:

Ghee or Clarified Butter - 1 and 1/2 Tbsp
Cashew Nuts - 15-20 Broken into pieces

Method:

1. Add 2 Tbsp Oil and 2 Tbsp Ghee to a pressure cooker.

2. Once Oil is Ghee is heated, add 2 Cardamom pods, 4-5 Cloves, and 2 inches of Cinnamon stick broken into small pieces.

3. Once all these ingredients are mixed well, add 3 Green Chillies cut lengthwise. If you prefer, you can cut Green Chillies into small pieces and add the same.

4. Once Green Chillies are roasted for a few minutes, add 2 medium-sized Onions which are cut lengthwise.

5. After roasting the Onions for 2-3 minutes, add 1/2 to 1 Tbsp Ginger-Garlic paste and mix well.

6. Once the raw smell of the Ginger-Garlic paste disappears, add 1/2 tsp Turmeric Powder and fry them.

7. Once Onions turn soft and change their color, add 1/4 Cup of Green Peas.

8. Add 1 Bunch or 2-1/2 cups of separated Methi Leaves or Fenugreek Leaves. If you chop the Methi Leaves/Fenugreek Leaves and add them, it may leave a bitter taste in the Pulao. Roast the leaves till they turn a little soft.

9. Add 1/2 Cup of separated Pudina/Mint Leaves, Add 1/2 Cup of separated Coriander Leaves. Mix well and cook till the leaves turn soft.

10. Once the water content from the leaves disappear and leaves shrink, add 2 tsp Garam Masala Powder and 2 Tbsp Rasam Powder and mix well.

11. Once these ingredients are roasted, add 2 Cups of soaked Basmati Rice. Wash and soaked the Basmati Rice half an hour prior to adding the Rice here. Mix Rice well with Masala.

12. Once everything is mixed well, add 1 and 3/4 Cups of Coconut Milk and 1 and 3/4 Cups of Water. I have used 2 Cups of Rice, so added a total of 3 and 1/2 Cups of Water and Coconut Milk.

13. Once all the ingredients are mixed, add Salt as per taste and mix well. Once the Salt is mixed, add 1 Tbsp of Lemon Juice and mix well.

14. Close the lid of the pressure cooker and cook until you hear 2 whistles. Once the pressure releases, open the lid.

15. Leave the Pulao Rice aside for half an hour to 45 minutes before mixing. Then the Rice will not break or turn soft or mushy.

16. Now we need to add the Ghee roasted Cashew Nuts to this Methi Pulao/Menthya Soppina Pulao.

17. Add 1 and 1/2 Tbsp of Ghee to the small frying pan. Once the Ghee melts, add 15-20 Cashew Nuts pieces. Roast Cashew Nuts till they turn golden in color.

18. Add this roasted Cashew Nuts to the Methi Pulao / Menthya Soppina Pulao and mix slowly.

19. If mixed when the Pulao is slightly cool, the Rice grains will not stick to each other. Instead, they will stay separated. So try to mix when cool.

Now the Methi Pulao is ready to serve. If you wish, serve it with Tomato-Onion Raita. Quality cooking wares that I love and recommend. Many of these I use every day in my kitchen and in the videos as well. Thank you.

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Видео ಮೆಂತೆ ಸೊಪ್ಪಿನ ಪಲಾವ್ | Methi Pulao Recipe | ಮೆಂತ್ಯ ಪುಲಾವ್ | Menthya Soppina Pulao канала Cook With Hema Adiga