Methi Matar Pulao Recipe
Methi Matar Pulao is a simple, flavorful, and healthy dish that can be prepared quickly. The combination of fresh fenugreek (methi) leaves and green peas (matar) gives it a delightful taste, while the use of whole spices enhances its aroma. The addition of coconut milk adds a unique flavor, making this dish even more delicious and special.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Green peas (Matar) | 1 cup (cooked) |
| Fenugreek leaves (Methi) | 200 grams (washed and chopped) |
| Cumin seeds (Jeera) | 1 teaspoon |
| Ginger (Adrak) | 1 teaspoon (grated) |
| Green chilies | 2 (sliced) |
| Coconut milk | 1 cup |
| Turmeric powder | 1/2 teaspoon |
| Cloves (Laung) | 2 |
| Green cardamom (Elaichi) | 2 |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Bay leaf (Tej patta) | 1 (broken) |
| Ghee (Clarified butter) | 2 tablespoons |
| Salt | As per taste |
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Instructions:
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Heat the Oil: Start by heating ghee or sesame oil in a deep pan or kadhai. Once hot, add cumin seeds and grated ginger. Let them sauté for about 15 seconds until aromatic.
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Cook the Fenugreek Leaves: Add the chopped fenugreek leaves and turmeric powder to the pan. Stir well and cook for a few minutes until the fenugreek softens and wilts.
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Add the Spices: Next, add the whole spices – cloves, cardamom, cinnamon stick, and bay leaf. Stir everything to release their fragrance.
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Add Rice & Green Chilies: Add the rice and sliced green chilies to the pan. Mix everything thoroughly to ensure that the rice is well-coated with the spices.
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Add Liquids: Pour in 1 cup of water and 1 cup of coconut milk. Stir the mixture well and bring it to a boil.
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Simmer the Pulao: Once the mixture reaches a boil, reduce the heat to low. Cover the pan with a lid and allow the rice to cook until tender, about 15-20 minutes. Make sure the rice is cooked through and all the liquid has been absorbed.
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Add Cooked Green Peas & Ghee: After the rice has cooked, add the cooked green peas and 1 tablespoon of ghee. Stir everything gently to combine.
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Let It Rest: Turn off the heat and let the pulao sit covered for 5 minutes to allow the flavors to meld.
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Serve: Fluff the rice with a fork and serve hot. Methi Matar Pulao pairs wonderfully with boondi raita and crispy papad on the side.
Enjoy this nutritious and aromatic methi matar pulao for lunch or dinner, and savor the goodness of fenugreek and peas in every bite!
