In Karnataka we have lot of options for rice varieties and few recipes are even fine for breakfast and also on festival occasions. Try out this delicious combination methi and peas with coconut which makes the rice very tasty aromatic and delicious in taste.

Preparation time – 10 to 15 min

Cooking time –  20 to 25 min

Serves  – 5 to 6

Ingredients :

Rice  – 2 cups

Methi – 2 cups (1 medium bunch fresh methi leaves separated and chopped)

Green peas – 1 cup fresh /frozen green peas

Coconut – 1 cup (grated)

Onion – 3 medium sized onions (chopped ) and 1 for grinding.

Garlic – 10 to 15 cloves

Ginger – 2 inch (cut into pieces)

Green chili – 7 to 8 nos

Cloves – 4 to 5 nos

Cinnamon – 3 to 4 nos

Tomato – 4 to 5 medium sized (chopped)

Coriander leaves – 1 cup

Coriander (danya)  powder – 2 tsp

Turmeric powder – 2 tsp

Salt to taste

Water  – 4 cups

Procedure:

Take a mixer jar add grated coconut, ginger, garlic, cloves, cinnamon, coriander leaves, turmeric, 1 onion (cut into a medium pieces) grind all this ingredients to a fine paste.

Heat oil in a pressure cooker pan, when oil becomes hot add chopped green chili and chopped onion, sauté for a while and add chopped methi leaves sauté till the raw smell goes, fry till you get a nice aroma.

Add chopped tomatoes and sauté till it is cooked, now add green peas mix it with all.

Then add grounded masala paste mix properly add danya powder saute for a while.

Add 4 cups of water in to it and bring it to boil, by adding salt to taste. When water begins to boil add cleaned and washed rice into it mix properly and close the lid of the cooker keep the flame in a slim flame for 15 to 20 min. Remove from the flame.

When the pressure of the cooker settle down of its own, open the lid of the pressure pan, fluff the rice. Transfer the dish toa serving bowl. Delicious aromatic Mentya pulao/methi pulo is ready to serve.

Serve hot with coconut chutney (thick) or onion tomato salad.