My love for methi has not diminished in spite of having an overdose these winter months. I am making optimum use of fresh methi during season since I will not be able to relish it during the summer months. Likewise with season fresh green peas. Fresh methi and matar decided on a date with rice. A match made in heaven. 
Delightful aromatic pulao, with green peas popping beautifully against the greens and rice.
Methi Matar Pulao Recipe
Prep & Cooking: 40 mts
Serves 4-5 persons
.
2 cups basmati rice – washed and drained
1 1/2 tbsps ghee
2 green cardamoms
4 cloves
2” cinnamom stick
1 star anise
a bay leaf/biryani akku
1/2 tsp sugar
very small pinch nutmeg pwd
2 onions finely sliced
1/2 tbsp ginger-garlic-green chilli paste
1 cup fresh methi leaves
1/2 tbsp fresh coriander leaves, finely chopped
1/4 cup fresh green peas
3 3/4 cups water
salt to taste
1 Soak picked methi leaves in about 1/4 cup water, 1/2 tsp salt and a pinch of sugar for 15 mts. Strain water and squeeze leaves of water. This removes any bitterness of the leaves. Keep aside.
2 Heat ghee in a vessel, add bay leaf, cinnamon, cloves, caradamom, star anise and sugar and stir for a mt. Add the sliced onions, ginger-garlic-green chilli paste. Saute the onions till they turn transparent.
3 Add the coriander leaves and methi leaves and saute for 4 mts. Add the drained rice and green peas and saute for 2 mts.
4 Add water and bring to a boil. Add salt and nutmeg pwd and reduce heat to low-medium and cook covered with lid.
5 Once the rice is cooked, turn off heat. Serve warm with raita.
Methi Matar Pulao Recipe
My love for methi has not diminished in spite of having an overdose of them these winter months. I am making optimum use of fresh methi during season since I will not be able to relish it during the summer months. Likewise with season fresh green peas. Fresh methi and matar decided on a date with rice. A match made in heaven.
