Methi Matar Pulao

methi-matar-pulao
Methi Matar Pulao

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. ๐Ÿ™‚ Delightful aromatic pulao, with green peas popping beautifully against the greens and rice.

methi-fenugreek-leaves1
Fresh methi leaves, Fenugreek leaves, Menthu kura

Methi Matar Pulao Recipe

Prep & Cooking: 40 mts

Serves 4-5 persons

.

Ingredients:

2 cups basmati rice รขโ‚ฌโ€œ washed and drained

1 1/2 tbsps ghee

2 green cardamoms

4 cloves

2รขโ‚ฌย 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

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  methi
  •   green peas

By
Published:

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.

24 thoughts on “Methi Matar Pulao

  1. Nice combination as always. Please let me know whether I need to dry fry the nutmeg before grinding? Can we use nutmeg in other spicy dishes like chicken biryani?

    There is no need to dry roast nutmeg. Just a tiny pinch is enough. Yes, you can use nutmeg in chicken biryani too.

  2. hi sailu,
    mee vantalu varnincharanivi, very easy and delicious. i love ur recipes. i think ur an andha girl. my place is rajahmundry. inkaa mari yenno new recipes choopinchandi. bye, love u.

  3. Hi Sailu,

    Your website is a go-to website for my cooking. I follow your blog a lot. It is good that you are so passionate about cooking. We are so lucky that you are from Andhra. Andhra cuisine is the best in the world. Thanks to your recipes, I am known as a good cook myself among my friends ๐Ÿ˜‰

    You inspire my cooking.

    Thanks,
    Chaitanya.

  4. Its mouth watering.. My tummy is full right now but still I am drooling over the pics.. Cant wait till morning so that I can prepare and eat it.. ๐Ÿ˜€

  5. Hey Sailu,

    Ur recipes are fab…..wenever im in dilemma,just visit ur site and i get finger licking recipes….thanks for sharing them..

    Happy Cooking…

    And i keep looking forward to many more of ur wonderful recipes….

  6. I loved ur recipe. I just did few alterations: finely chopped chillies, ginger n garlic instead of making a paste, added whole black pepper with the cinnamon and other spices and instead of nutmeg used a pinch of pav bhaji masala… the fragrance of the rice has filled my home… loved it. Thanks !

  7. sailu , tried out this recipe today for lunch…it smelt n tasted so rich….became a lover of this easy and relishing recipe…thanks for that

  8. Thank you so much. It came out very nicely today and I must appreciate your hard work in bringing some great taste to every home.

Leave a Reply

Your email address will not be published. Required fields are marked *