Methi Matar Pulao is a quick, healthier, and mild-flavored rice, which is been cooked with aromatic fenugreek leaves and spices. The kids love the flavor as it contains minimum spices and lots of healthy seasoned vegetables
Ingredients for Methi Matar Pulao
Darchini (Cinnamon sticks) 2
Sabut dhania (Coriander seeds) 1 tbsp
Saunf (Fennel seeds) 1 tsp
Shahi zeera (Caraway seeds) ½ tsp
Laung (Cloves) 2-3
Badi elaichi (Black cardamom) 2
Hari elaichi (Green cardamom) 5-6
Sabut kali Mirch (Black peppercorns) ½ tsp
Ghee 4-5 tbs
Zeera (Cumin seeds) ½ tbsp
Darchini (Cinnamon sticks) 2
Tez Patta (Bay leaves) 2
Pyaz (Onion) sliced 2 medium
Leshan (Garlic) crushed 1 tbs
Adrak (Ginger) julienne 1-inch piece
Hari Mirch (Green chilies) 2-3
Methi (Fresh fenugreek leaves) chopped 100g
Matar (Peas) 1 Cup
Tamatar (Tomato) 1 medium
Lal Mirch powder (Red chili powder) 1 tsp or to taste
Namak (Salt) 1 tbsp or to taste
Water 4 Cups
Lemon juice 1 tbsp
Chawal (Rice) 2 & ½ Cups (soaked for 30 minutes)
Darchini (Cinnamon sticks) 2
Sabut dhania (Coriander seeds) 1 tbsp
Saunf (Fennel seeds) 1 tsp
Shahi zeera (Caraway seeds) ½ tsp
Laung (Cloves) 2-3
Badi elaichi (Black cardamom) 2
Hari elaichi (Green cardamom) 5-6
Sabut kali Mirch (Black peppercorns) ½ tsp
Ghee 4-5 tbs
Zeera (Cumin seeds) ½ tbsp
Darchini (Cinnamon sticks) 2
Tez Patta (Bay leaves) 2
Pyaz (Onion) sliced 2 medium
Leshan (Garlic) crushed 1 tbs
Adrak (Ginger) julienne 1-inch piece
Hari Mirch (Green chilies) 2-3
Methi (Fresh fenugreek leaves) chopped 100g
Matar (Peas) 1 Cup
Tamatar (Tomato) 1 medium
Lal Mirch powder (Red chili powder) 1 tsp or to taste
Namak (Salt) 1 tbsp or to taste
Water 4 Cups
Lemon juice 1 tbsp
Chawal (Rice) 2 & ½ Cups (soaked for 30 minutes)
Method for Methi Matar Pulao
In a spice mixer, add cinnamon sticks, coriander seeds, fennel seeds, caraway seeds, cloves, black cardamom, green cardamom, and black peppercorns, grind coarsely & set aside.
In a pot, add ghee & let it melt.
Add cumin seeds, cinnamon sticks, bay leaves & mix well.
Add onion, mix well & sauté until translucent.
Add garlic & mix well.
Add ginger, green chilies & mix well.
Add fresh fenugreek leaves & mix well.
Add peas & mix well.
Add tomato & mix well.
Add red chili powder, salt, ground spices & mix well.
Add water & mix well.
Add lemon juice, mix well & bring it to boil.
Add rice, mix well and cook on medium-high flame until water is reduced (4-5 minutes), cover & steam cook on low flame for 8-10 minutes.
Serve with raita.
In a spice mixer, add cinnamon sticks, coriander seeds, fennel seeds, caraway seeds, cloves, black cardamom, green cardamom, and black peppercorns, grind coarsely & set aside.
In a pot, add ghee & let it melt.
Add cumin seeds, cinnamon sticks, bay leaves & mix well.
Add onion, mix well & sauté until translucent.
Add garlic & mix well.
Add ginger, green chilies & mix well.
Add fresh fenugreek leaves & mix well.
Add peas & mix well.
Add tomato & mix well.
Add red chili powder, salt, ground spices & mix well.
Add water & mix well.
Add lemon juice, mix well & bring it to boil.
Add rice, mix well and cook on medium-high flame until water is reduced (4-5 minutes), cover & steam cook on low flame for 8-10 minutes.
Serve with raita.
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Tags:
Rice