Hara bhara pulao


Come winter and the farmers market is flooded with methi. Unable to resist fresh methi leaves I bought huge bunches this week and now am trying to incorporate it into various recipes to reap its maximum health benefits. My husband jokingly teased me of being under “methi attack”. Instead of using regular vegetables for pulao I have used methi leaves, green peas and beans increasing its nutritional value. All these veggies are rich in protein and taste awesome together. Surprisingly methi loses its bitterness amongst the spices used.

Preparation and cooking time: 30minutes and  25 minutes

  • 1½ cup long grain rice washed and soaked for 30 minutes
  • 1 cup chopped methi leaves
  • 1 cup peas
  • 1 cup green beans
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 2 black cardamoms
  • 2-3 green cardamoms
  • 1 stick cinnamon
  • 4-5 black pepper corns
  • 8-10 cashew nuts
  • 1 cup onions sliced lengthwise
  • 2 tsp ginger julienned
  • ¼ tsp red chili powder
  • Salt to taste
  • ½ tsp garam masala
  • 1 tsp oil

  • Heat oil in the pan and add cumin, bay leaf, cardamoms, cinnamon and black pepper corns .Fry them till a distinct aroma arises. Add cashew nuts and fry them till they turn light brown. 
  • Now add ginger and onions. Fry them till they turn light pink. Add peas, methi, green beans, salt, chili powder and garam masala. Stir-fry for 3-5 minutes. Add rice and fry well for 2 minutes. 
  • Add 3 cups of water and bring to a boil. Immediately bring to lowest heat level and cover the rice. Cook for about 15 minutes and turn the heat off. Let them cook covered under steam for another 10 minutes. 
  • Serve hot with raita /curd.