Methi Pulao (Menthya Bath Karnataka Style)

Ingredients

• 3 tablespoons grated coconut ((fresh/frozen))
• 1 inch ginger
• 3 garlic cloves
• 4 green chilies
• 2 tablespoons coriander leaves
• 2 tablespoons mint/pudina
• 2 tablespoons onion ((optional))
• 1/2 teaspoon saunf (fennel seeds) ((optional))
• 1/4 cup water (for grinding)
• 2 tablespoons oil ((or ghee))
• 1 bay leaf
• 1 inch cinammon
• 2 cloves
• 2 cardamoms
• 1 teaspoon cumin seeds (jeera)
• 1 stalk curry leaves (optional)
• 1 medium onion (thinly sliced)
• 1 big bunch methi ( (or 2 cups of chopped methi leaves))
• 1/2 cup green peas ((fresh or frozen))
• 1 medium tomato (finely chopped)
• 1/4 teaspoon turmeric
• 1 teaspoon garam masala
• 1 1/2 cups sona masoori rice
• 3 cups water
• salt (to taste)
• 1 tablespoon lime juice
• 1 tablespoon ghee (optional)

Instructions

1. 1

   --- Instant Pot Method: ---

2. 2

   Take all ingredients listed "for grinding” and make a smooth paste in a blender using ¼ cup water.

3. 3

   Press Saute on Instant Pot. Add oil and once it's hot add spices, cumin, and curry leaves.

4. 4

   Then add sliced onions. Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.

5. 5

   Add green peas, methi leaves, cook for another 2 minutes.

6. 6

   Then add the masala paste and saute for 2-3 minutes until the raw smell of spices goes away. Keep stirring else masala paste may get burnt.

7. 7

   Add tomatoes and cook till tomatoes turn soft.

8. 8

   Add turmeric powder, garam masala powder, salt, washed rice, water, and give a stir.

9. 9

   Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes.

10. 10

    Once the pot beeps, Let the pressure release naturally for 5 minutes and then quick release the remaining steam.

11. 11

    Remove lid away from you, add lime juice and ghee for extra flavor.

12. 12

    Methi Pulao recipe or methi rice bath is ready. Serve with Raita or plain yogurt.

13. 13

    --- Stovetop Pressure Cooker Method: ---

14. 14

    Take all ingredients listed "for grinding” and make a smooth paste in a blender using ¼ cup water.

15. 15

    Heat a pressure cooker with oil on medium flame, Add oil and once it's hot add spices, cumin and curry leaves.

16. 16

    Then add sliced onions. Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.

17. 17

    Add green peas, methi leaves, cook for another 2 minutes.

18. 18

    Then add masala paste and saute for 2-3 minutes until raw smell of spices goes away. Keep stirring else masala paste may get burnt.

19. 19

    Add tomatoes and cook till tomatoes turn soft.

20. 20

    Add turmeric powder, garam masala powder, salt, washed rice, water and give a stir.

21. 21

    Close the lid place a whistle and cook for 2 whistles on medium flame.

22. 22

    After 10 mins fluff up the rice gently.add lime juice and ghee for extra flavor.

23. 23

    Methi Pulao is ready. Serve with raita or plain yogurt.