You are here: Home> Main Course Recipes >  Indian Rice >  Pulaos >  Acidity Khichdi and Rice >  Green Peas and Methi Pulao

Green Peas and Methi Pulao | Acidity Friendly Pulao | Fenugreek Vegetarian Rice |

Viewed: 60347 times
User 

Tarla Dalal

 16 May, 2017

Image
5.0/5 stars   100% LIKED IT Cookbook Login 3 REVIEWS ALL GOOD

Table of Content

Green Peas and Methi Pulao | Acidity Friendly Pulao | Fenugreek Vegetarian Rice |

 

Green Peas and Methi Pulao: A Delightfully Gentle Meal

 

The Green Peas and Methi Pulao is more than just a flavorful rice dish; it's a wonderfully considerate choice for your digestive system. This particular recipe masterfully combines the subtle sweetness of green peas with the slightly bitter, earthy notes of fenugreek leaves (methi), resulting in a vibrant and comforting meal. Built upon a base of brown rice, this pulao stands out as a nutritious and fiber-rich alternative to its white rice counterparts, ensuring a wholesome experience without compromising on taste.

 

The Secret to Acidity-Friendly Flavor

 

What truly sets this pulao apart is its reputation as an acidity-friendly dish. Many of the core ingredients—specifically the green peas, fenugreek, and onions—are known to be alkaline in nature. This alkalinity can play a helpful role in neutralizing stomach acid, making the meal exceptionally comfortable for those prone to digestive issues. The use of simple aromatics like ginger-green chilli paste, sautéed briefly in oil with the sliced onions, builds a gentle, yet fragrant, flavor foundation without the heavy spices that often trigger discomfort.

 

 

A Simple Assembly for Complex Taste

 

The preparation of this pulao is remarkably straightforward, focusing on layering the flavors precisely. It begins by lightly sautéing the onions until they are tender, followed by the fragrant addition of the ginger-green chilli paste. The pre-boiled green peas are then briefly heated through, allowing their natural sweetness to become more pronounced. This simple sautéing process ensures that the vegetables retain their texture and vital nutrients while their flavors meld subtly with the aromatics.

 

 

Integrating Methi and Brown Rice

 

The heart of the pulao's character is introduced when the chopped fenugreek leaves (methi) are added to the pan. Sautéing the fenugreek leaves with a couple of tablespoons of water helps them wilt down, mellowing their strong flavor slightly while releasing their earthy aroma. The use of brown rice is key; the recipe calls for 3 cups of soaked and cooked brown rice, which is about 85% cooked prior to assembly. This ensures that the pulao is a high-fiber treat and that the final cooking stage only requires a gentle mixing and heating with the vegetables.

 

 

The Final Touch and Handy Tip

 

To finish the dish, the pre-cooked brown rice and salt are added to the pan and mixed gently. This is a crucial step—a delicate stir prevents the cooked rice grains from breaking, maintaining the fluffy texture of the final product. Cooking the mixture on a medium flame for just 1 to 2 minutes is enough to unify the flavors and heat the dish through. Serving the Green Peas and Methi Pulao hot is the traditional and best way to enjoy its fragrant, gentle, and wholesome nature.

 

Nutritional Benefits Beyond Comfort

 

Beyond its acidity-friendly profile, this pulao is a powerhouse of nutrition, largely thanks to the inclusion of brown rice. Choosing brown rice significantly improves the fibre content of the entire dish, which is essential for healthy digestion and feeling fuller for longer. Furthermore, the combination of green peas and methiprovides vitamins and antioxidants. This rare and thoughtful combination of ingredients ensures the pulao is a tasteful centerpiece that is both satisfying and incredibly easy on the stomach, making it a star on any menu.

Soaking Time

0

Preparation Time

20 Mins

Cooking Time

8 Mins

Baking Time

0 Mins

Baking Temperature

0

Sprouting Time

0

Total Time

28 Mins

Makes

6 servings

Ingredients

Method

for Green Peas and Methi Pulao
 

  1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
  2. Add the ginger-green chilli paste and sauté on a medium flame for 30 seconds.
  3. Add the green peas and sauté on a medium flame for 1 more minute.
  4. Add the fenugreek leaves, 2 tbsp water and sauté on a medium flame for 1 to 2 minutes.
  5. Add the brown rice and salt and mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  6. Serve hot.

Handy tip:
 

  1. 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.

Green Peas and Methi Pulao | Acidity Friendly Pulao | Fenugreek Vegetarian Rice | Video by Tarla Dalal

×

Green Peas and Methi Pulao recipe with step by step photos

Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
Energy137 cal
Protein3.5 g
Carbohydrates24.8 g
Fiber2.8 g
Fat2.5 g
Cholesterol0 mg
Sodium9.3 mg

Click here to view Calories for Green Peas and Methi Pulao

The Nutrient info is complete

Your Rating*

user
Yummybhavu

April 17, 2020, 9:02 p.m.

yummy we made it today

user
swati

Feb. 2, 2016, 3:44 p.m.

yummy!! made it for my husband as he has acidity problem , he loved it :)

user
Tarla Dalal

Feb. 2, 2016, 3:44 p.m.

Swati, so glad your husband loved the recipes. Please keep posting your thoughts and feedback. Happy Cooking.

user
n_katira

Jan. 6, 2016, 8:11 p.m.

Not too spicy this rice delicacy will suit people with acidity problems. It''''s a great idea to add veggies like fenugreek and peas to brown rice as plain rice can sometimes be acidic. For me a bowl of chilled curds is the best accompaniment to this recipe.

user

Follow US

Recipe Categories