Methi Matar Pulao
In this recipe, rice is sauteed with fenugreek leaves and green peas and other spices. This is an one pot meal and easy to prepare.
Main Dish, Rice & Biryani
Indian, North Indian
Easy Less than 30 minutes Recipe, Indian Rice Pulao
chopped fenugreek leaves
sliced or roughly chopped
crushed or minced
red chilli powder
or as per taste
Wash rice thoroughly and cook till soft.
In the meanwhile heat 2 tbsp oil in a pan. Add cumin seeds and let them crackle. Add hing and garlic and saute till its light brown.
Add chopped onions and saute for a minute till translucent. Add green peas and all spices except garam masala saute for 2 minutes.
Then add chopped or blanched fenugreek or methi leaves to the pan and add 1/2 tsp salt and cook for 2 minutes on high flame.
Add 1/4 cup water to the pan and cook till leaves are soft and cooked well. If using blanched leaves then skip this step. Saute for 5 minutes on low flame.
Before adding rice, check there is no water left. To ensure that no water should left in pan saute this mixture on high flame for 2 minutes or till all water evaporates quickly.
Once methi and peas mixture is cooked completely then add rice and few more spices and salt to it. Mix thoroughly.
Cook for another 2 - 3 minutes so that all flavors get infused with rice. Add garam masala in the end and mix well. turn off the heat and garnish with coriander leaves.
Serve hot with curd or raita.
My Dainty Kitchen by Ipsa