Methi Matar Pulao Recipe
Introduction
Methi Matar Pulao, a delightful North Indian dish, combines the unique bitterness of fenugreek leaves (methi) with the sweetness of green peas (matar), resulting in a comforting and aromatic one-pot meal. This recipe not only brings out the flavors of fresh ingredients but also serves as a wholesome option for lunch or dinner. Whether you enjoy it as a standalone dish or pair it with yogurt-based raita and crispy papad, this pulao is sure to be a hit.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Green peas (cooked) | 1 cup |
| Fenugreek leaves (washed and chopped) | 200 grams |
| Cumin seeds | 1 teaspoon |
| Ginger (grated) | 1 teaspoon |
| Green chilies (chopped) | 2 |
| Coconut milk | 1 cup |
| Turmeric powder | 1/2 teaspoon |
| Cloves | 2 |
| Cardamom | 2 |
| Cinnamon stick (1 inch) | 1 |
| Bay leaf | 1 |
| Ghee or sesame oil | 2 tablespoons |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 7 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Fat | 9 g |
| Saturated Fat | 3 g |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 20 mins |
| Cooking | 45 mins |
| Total | 65 mins |
Servings
Serves 4
Instructions
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Heat the Oil: Begin by heating ghee or sesame oil in a kadai (wok) over medium heat. Allow the oil to become warm enough to release its aroma, but be careful not to smoke it.
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Sauté the Aromatics: Once the oil is hot, add the cumin seeds and grated ginger. Sauté these for about 15 seconds until the cumin seeds become aromatic and start to splutter.
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Add Fenugreek: Incorporate the chopped fenugreek leaves into the kadai. Sprinkle in the turmeric powder and cook for a few minutes until the fenugreek leaves soften and reduce in volume.
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Mix in the Dry Spices: After the fenugreek has wilted, add the remaining dry spices, which include the cloves, cardamom, cinnamon stick, and bay leaf. Follow this by seasoning with salt and adding the chopped green chilies.
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Combine with Rice: Add the washed rice into the mixture and gently stir to combine everything. Ensure that the rice is coated with the aromatic oil and spices.
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Add Liquids: Pour in 1 cup of water and 1 cup of coconut milk, stirring well to distribute the flavors evenly. Allow the mixture to come to a gentle boil.
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Cook the Pulao: Once it reaches a boil, reduce the heat to low. Cover the kadai with a lid and let the pulao simmer until the rice is fully cooked and the liquid has been absorbed—this should take around 15-20 minutes.
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Rest the Pulao: After cooking, turn off the heat and let the pulao sit, covered, for about 5 minutes. This resting period helps to fluff the rice.
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Final Touches: Open the lid and gently fluff the rice with a fork. Fold in the cooked green peas and add a tablespoon of ghee for richness. Mix everything well.
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Serve Hot: Serve the Methi Matar Pulao hot, ideally alongside boondi raita and crispy papad for a delightful dining experience.
Conclusion
Methi Matar Pulao not only showcases the incredible versatility of fenugreek and peas but also embodies the essence of comforting Indian cuisine. The aromatic spices combined with the creamy coconut milk make this dish a heartwarming meal, perfect for any occasion. Enjoy this culinary treasure, and let the flavors transport you to the vibrant kitchens of India!
