methi matar pulao| methi peas pualo recipe
 
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methi matar pulao, tasty and easy to make rice recipe for lunch with methi and matar.
Author:
Recipe type: main
Cuisine: Indian
Serves: 2 - 3
Ingredients
  • oil - 2 and ½ tablespoons
  • cumin seeds - ½ teaspoon
  • basmati rice - 2 cups
  • peppercorns - 2 - 3
  • cloves - 4
  • cinnamon - 1-inch piece
  • cardamom - 1
  • bay leaf - 1
  • ginger garlic paste - 1 teaspoon
  • onion - 1 sliced, big
  • green chili - 1, slit lengthwise
  • green peas or matar - ½ cup
  • methi leaves - 1 cup
  • turmeric powder - ½ teaspoon
  • salt - to taste
  • thick coconut milk - 1 cup
  • water - 2 and ½ cups
Method
  1. Rinse basmati rice in enough water twice or thrice. Soak it in enough water for 15 - 20 minutes. After 20 minutes, drain the excess water and keep it aside.
  2. Heat oil in a pressure cooker. Add the whole garam masala cardamom, cinnamon, cloves, bay leaf, peppercorns and saute well for a few seconds.
  3. Add sliced onion, ginger garlic paste, green chili and saute well for a few minutes till onion turns slightly brownish in color.
  4. Add fresh green peas, methi leaves ¼ teaspoon of salt, and saute well for a few seconds.
  5. Add turmeric powder and saute again for a few seconds till the raw smell of turmeric goes off completely.
  6. To this add soaked and drained rice, mix well. Saute for a few seconds. Take care that the rice do not break.
  7. Add thick coconut milk, water and mix well. Add salt, mix well. Cover with a lid and pressure cook for 2 whistles on a medium flame. Turn off the flame. Wait till the pressure subsides. Fluff the rice with a fork and serve methi matar pulao hot with raita.
Recipe by Vegetarian Indian Recipes at http://vegetarianindianrecipes.com/methi-peas-pulao/