Green Peas and Methi Pulao Video by Tarla Dalal's Team

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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.

Recipe Description for Green Peas and Methi Pulao

Preparation Time: 20 mins
Cooking Time: 8 mins
Makes 6 servings
Show me for servings

Ingredients

1/2 cup boiled green peas
2 cups chopped fenugreek (methi)
2 tsp oil
3 cups soaked and cooked brown rice
1/4 cup thinly sliced onions
1 1/2 tsp ginger-green chilli paste
salt to taste

Method

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.

Handy tip:

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.

See step by step images of Green Peas and Methi Pulao Recipe

RECIPE SOURCE : Acidity Cook Book