Methi Pulao

Add 4 tbsp Ghee, 2 pieces Bay Leaf, 0.5 tsp Saunf, 1 inch Cinnamon Stick, 2 Green Cardamom, 2 pieces Clove, and 0.25 tsp Black Pepper to The Upliance jar. Separately, ensure 140g Sona Masoori Rice is soaked for 1 hour and a coarse paste of garlic, ginger, grated coconut, coriander leaves, green chilli, and water is made in a blender.

The Upliance will now sauté the whole spices on low heat for 1 minute with automatic stirring. Then, add 120g Onion and let The Upliance chop it for 10 seconds before sautéing on low heat for 3 minutes. Next, add 60g Tomato (cut into two) and The Upliance will chop it for 10 seconds before continuing to sauté the vegetables on low heat for 6 minutes, all with automatic stirring.

Repeat the above process by adding the blended paste, 80g trimmed Methi Leaves, 50g washed Frozen Peas, 0.25 tsp Turmeric, and 1 tsp Salt to The Upliance jar. The Upliance will sauté this mixture on low heat for 3 minutes with automatic stirring until fragrant. Then, add the 140g soaked Sona Masoori Rice and 230g Water to the jar.

The Upliance will now cook the Methi Pulao on low heat for 9 minutes with automatic stirring, followed by a 22-minute rest period. Once cooked, gently mix for 3 seconds, garnish with 6 stems of fresh coriander leaves, and your Methi Pulao is ready to be served.