METHI MATAR PULAO
Methi Matar Pulao is a delicious combination of green methi or fenugreek leaves and peas with cooked rice and spices. This time I set to make a green pulao with fresh methi leaves and peas and the result was overwhelming. All at home liked it to the core and I was totally pleased with the outcome. I made this pulao with Kohinoor Super Basmati Rice, naturally aged for 24 months, thus matured for the perfect taste and as we all know it is 100% original Pusa variety and has buttery softness rice when cooked and the grains are long and slender as well. Regarding fenugreek and peas they are a super duper pair and taste well together.
The colour of green is also pleasing to the eyes and the end product is totally healthy. As you might have studied, fenugreek or methi is good in fighting with Diabetics and peas are loaded with proteins. So these two are ideal for all age groups and is a bowl of health in itself. The spices added to it make the pulao tasty and richer and adds to the flavour. The fenugreek leaves tend to taste bitter at time, so be careful before adding them to the rice. You could wash them well before using twice or thrice to remove bitterness. This pulao will also be liked by kids and they will never find out that fenugreek is involved in the making due to addition of peas and spices. So try out this week a tasty pulao loaded with health.
Product Link-http://www.kohinoorindia.co.in/products/basmati-rice/platinum-authentic.html
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| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
cup
|
- 1 cup basmati rice Kohinoor Super
- 1/4 cup methi Leaves
- 1/4 cup Peas
- 1/2 tsp ginger (grated)
- 1 green chilli
- 1/2 Bay Leaf
- 1 Clove
- 1/2 inch cinnamon - bit
- 1/2 tsp cumin
- 1/2 tsp chili powder Red
- 1/2 tsp turmeric Powder
- 1/2 tsp coriander Powder
- 1 onion
- to taste salt
Ingredients
|
|
- Soak rice for half an hour.
- Cook in 1 1/2 cups of water and keep the grains separate.
- In a pan add oil, cumin, bay leaf, cinnamon piece and clove.
- Add green chilli and onion and fry till onion turns pink.
- Add red chili powder, turmeric powder and coriander powder.
- Add salt methi leaves and peas. Fry well.
- Cook till methi leaves and peas are soft.
- Add cooked rice and toss well.
- Mix well.
- Serve hot with any gravy, raita or salad.I served with onion-tomato salad.
Notes
You can add ginger garlic paste while frying methi leaves and peas.
Adding carrots adds colour.
You can add pulao masala for flavour.
If you don't want the spices to come in to the mouth while eating,discard after cooking them.
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