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Methi Matar Pulao, a delicious one pot Pulao with the richness of fresh methi and green peas. Fenugreek seeds and leaves are strongly aromatic and flavorful. Seeds are bitter in taste but lose their bitterness if roasted slightly. It is mild in spices and has a nice flavor of methi leaves incorporated into the pulao. This can be served with Onion Raita or Cucumber Raita. Knowing the medicinal benefits of methi and methi seeds, its good to include this healthy food in our diet.
Medicinal values of Methi Leaves
Fenugreek leaves are a rich source of vitamin K as well. The herb is also useful for mouth ulcers and boils. Its leaves are also applied directly for relieving sores and boils. Methi leaves are also used for fever. It may also help in removing the bad taste in mouth that people often report after consuming medications or after recovering from fever.
Tips for making Methi Pulao:
- Soaking rice for minimum 20 mins helps the rice to cook faster.
- Adding turmeric powder to methi leaves helps to keep the leaves green.
- We can add coconut milk instead of water for cooking the pulao.
- Sauting methi leaves brings down the bitterness. We can also add few mint leaves if we like the flavor.
- Cook in low flame for 20 mins.
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Recipe card for Methi Matar Pulao Recipe | Methi Peas Pulav Recipe:
Methi Peas Pulao Recipe | Methi Matar Pulao
Methi Matar Pualo, a mild pulao with richness of fresh methi leaves along with fresh green peas. The slight bitterness of the methi leaves balanced with coconut based masala adds a nice flavor to the pulao. Relish this methi peas pulao with Raita of your choice! Learn here how to make this Methi Peas pulao with step by step pictures and instructions.
Servings 3 people
Calories 150kcal
Equipment
- Mixer Grinder
- Pressure Cooker
Ingredients
- 1 Cup Basmati Rice 1 Cup - 250ml
- 1 Onion Thinly sliced
- 1 Tomato Roughly chopped
- 2 Cups Methi Leaves Tightly packed
- ½ Cup Green Peas
- 1 tsp Salt Adjust as needed
For Grinding
- 3 Green Chili
- 1 inch Ginger
- 1 Garlic cloves
- 1 tsp Cumin Seeds
- ¼ Cup Grated Coconut
For Tempering
- 2 tbsp Butter
- 1 inch Cinnamon Stick
- 2-3 Cloves
- 2 Cardamom
- 1 Star Anise
Instructions
Soaking Rice
- Wash the rice thoroughly couple of times. Add fresh water and soak rice for 20 mins.
Grinding Coconut Spice
- Take green chili, ginger, garlic, cumin seeds and grated coconut in a mixer jar.
- Grind everything to a thick paste. Set this spice paste aside.
Cooking Pulao
- Lets start with tempering. Add butter to the pressure cooker. Once the butter melts, add the whole garam masala (cinnamon, cloves, cardamom and star anise) and sauté for 30 seconds.
- Next, add sliced onions and sauté the onions till translucent.
- Then, add roughly chopped tomatoes. Sauté tomato for a minute.
- Now, add the methi leaves and green peas. Give a good mix.
- Add the coconut spice paste and give everything a good mix.
- Drain water from rice and add the soaked rice to the pressure cooker. Stir the rice for a minute gently without breaking it.
- Now, add 1.25 cups of water along with a teaspoon of salt. Mix well.
- Cover the pressure cooker with lid and add the whistle. Allow the pulao to get cooked in low flame for 20 mins.
- Once the pressure is naturally released, open the cooker lid. Methi Peas Pulao is now ready.
Serving
- Relish this delicious Methi Peas Pulao with Raita!
Nutrition
Serving: 1Cup | Calories: 150kcal | Carbohydrates: 32g | Protein: 7g | Fat: 6g
INSTRUCTIONS WITH STEP BY STEP PICTURES
SOAKING RICE
-
- Wash the rice thoroughly couple of times. Add fresh water and soak rice for 20 mins.
GRINDING COCONUT SPICE
- Take green chili, ginger, garlic, cumin seeds and grated coconut in a mixer jar.
- Grind everything to a thick paste. Set this spice paste aside.
COOKING PULAO
- Lets start with tempering. Add butter to the pressure cooker. Once the butter melts, add the whole garam masala (cinnamon, cloves, cardamom and star anise) and sauté for 30 seconds.
- Next, add sliced onions and sauté the onions till translucent.
- Then, add roughly chopped tomatoes. Sauté tomato for a minute.
- Now, add the methi leaves and green peas. Give a good mix.
- Add the coconut spice paste and give everything a good mix.
- Drain water from rice and add the soaked rice to the pressure cooker. Stir the rice for a minute gently without breaking it.
- Now, add 1.25 cups of water along with a teaspoon of salt. Mix well.
- Cover the pressure cooker with lid and add the whistle. Allow the pulao to get cooked in low flame for 20 mins.
- Once the pressure is naturally released, open the cooker lid. Methi Peas Pulao is now ready.
SERVING
- Relish this delicious Methi Peas Pulao with Raita!
The post Methi Matar Pulao Recipe | Methi Peas Pulav Recipe appeared first on Subbus Kitchen.