Methi Matar Pulao2017-09-04
- Yield : 4
- Servings : 4
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
Methi matar pulao is an easy and healthy recipe one pot recipe. Fresh aroma of methi and garam masala makes this pulao more delicious. You can add any vegetables of your choice also like carrot & french beans. Methi matar pulao goes very well with any curry. Though I like it with dahi salad.
- Basmati rice - 2 cups (200gms)
- Fresh Fenugreek leaves -1 cup
- Fresh or frozen peas - 1/4cup
- Ginger Garlic paste - 1 tsp (optional)
- Onion - 1 medium (sliced)
- Salt - as per taste
- Sugar - 1/4 tsp
- Ghee - 2 tbsp
- DRY SPICES
- Whole Cumin- 1/2 tsp
- Cinamon - 1" piece
- Clove- 5-6 pcs
- Green Cardamom- 4-5
- Mace - 2 strands
Soak rice for atleast 20 minutes, drain and keep it aside.
Soak methi leaves in 1/4 cup of water, 1/4tsp of salt, 1/4 tsp of sugar for 5 minutes. Strain water and squeeze the leaves. This will remove the bitterness of methi.
Heat ghee in a pan then add cumin and all dry spices allow them to crackle.
Add onion and fry till they turn translucent, then add ginger garlic paste and fry for 30 seconds on medium flame.
Add fenugreek leaves and fry for 2-3 minutes until excess water evaporates.
Now add drained rice and fry for 2-3 minutes.
Add 1 1/2 cup of water,peas and salt as per taste and bring it to boil.
When it starts to boil cover with lid and cook on low flame for 15 minutes.Once the rice is cooked switch off the flame.
Serve hot with any raita.
Average Member Rating
(0 / 5)
0 people rated this recipe