{"id":8929,"date":"2024-07-20T06:16:33","date_gmt":"2024-07-20T06:16:33","guid":{"rendered":"https:\/\/satyamskitchen.com\/?post_type=cp_recipe&p=8929"},"modified":"2024-07-20T07:28:34","modified_gmt":"2024-07-20T07:28:34","slug":"methi-pulav","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/methi-pulav\/","title":{"rendered":"Methi Pulav"},"content":{"rendered":"

Methi Pulav<\/h2>\n

Ingredients<\/h3>\n
\n
⅓<\/span> cup<\/span> Ghee<\/span><\/div>\n
3<\/span> <\/span> Onions, Sliced<\/span><\/div>\n
2<\/span> cups<\/span> Fenugreek leaves, Chopped<\/span><\/div>\n
1.50<\/span> cups<\/span> Green peas<\/span><\/div>\n
300<\/span> g<\/span> Paneer, cubes<\/span><\/div>\n
6<\/span> <\/span> Green Chillies, as per taste<\/span><\/div>\n
5<\/span> <\/span> Garlic cloves<\/span><\/div>\n
1.50<\/span> <\/span> inch, Ginger<\/span><\/div>\n
1<\/span> tsp<\/span> Garam Masala<\/span><\/div>\n
2<\/span> cups<\/span> Basmati Rice<\/span><\/div>\n
2<\/span> <\/span> Bay Leaves<\/span><\/div>\n
1.50<\/span> <\/span> inch, Cinnamon stick<\/span><\/div>\n
4<\/span> <\/span> Cardamom Pods<\/span><\/div>\n
4<\/span> <\/span> Cloves<\/span><\/div>\n
2<\/span> <\/span> Star Anise<\/span><\/div>\n
1<\/span> <\/span> Mace<\/span><\/div>\n
½<\/span> tsp<\/span> Peppercorns, whole <\/span><\/div>\n
1<\/span> tsp<\/span> Shahi Jeera<\/span><\/div>\n
Salt, as per taste<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
Chili, Garlic and Ginger Paste<\/div>\n
\n
\n

Add green chilies, garlic, and ginger to a mixer jar. Add 1\/4 cup of water and blend into a paste.<\/p>\n<\/div>\n<\/div>\n

Making the Rice<\/div>\n
\n
\n

Wash and soak 2 cups of Basmati rice for 15 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

In a pot, add 2 liters of water along with bay leaves, cinnamon stick, cardamom pods, cloves, star anise, mace, whole peppercorns, shahi jeera, and salt. Bring the water to a boil.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add the soaked rice and cook until it’s 3\/4 done.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Drain the excess water, ensuring the whole spices remain with the rice.<\/p>\n<\/div>\n<\/div>\n

Pulao Mix<\/div>\n
\n
\n

In a pan, heat ghee. Once hot, add the paneer cubes and shallow fry until they develop a brown coating. Remove the paneer and set aside.<\/p>\n<\/div>\n<\/div>\n

\n
\n

In the same pan, add sliced onions and saut\u00e9 until golden brown.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add the chili, garlic, and ginger paste, and cook for 3-4 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add the peas and mix well. Cover the pan and cook for 10 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Once the peas are cooked, add the fenugreek leaves and saut\u00e9 for a minute.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add the cooked paneer, garam masala, and salt to the mixture. Mix well.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Finally, add the cooked Basmati rice and mix everything thoroughly. Cover and cook the pulao on medium flame for 5 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Methi pulao is now ready to be served.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-8929","cp_recipe","type-cp_recipe","status-publish"],"yoast_head":"\nMethi Pulav | Satyam's Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/satyamskitchen.com\/recipes\/methi-pulav\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Methi Pulav | Satyam's Kitchen\" \/>\n<meta property=\"og:description\" content=\"Methi Pulav\" \/>\n<meta property=\"og:url\" content=\"https:\/\/satyamskitchen.com\/recipes\/methi-pulav\/\" \/>\n<meta property=\"og:site_name\" content=\"Satyam's Kitchen\" \/>\n<meta property=\"article:modified_time\" 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