Methi matar pulao | Methi peas pulao | Fenugreek leaves peas pulao

Methi matar pulao using homegrown methi/fenugreek leaves and green peas – Methi and matar/peas always complement each other. Slight bitterness in methi leaves and slight sweetness in green peas blend well to make a delicious meal.

Fenugreek leaves\Methi\Vendhaya keerai have tremendous health benefits for all ages and genders. Pls have a look at my post on Methi dal(click here) to know more category-specific benefits about methi leaves. Click here to know how to grow methi leaves at home.

Sincere thanks to my friend Mrs.Revathi Prabahar for this simple but flavorful recipe.

Methi Matar Pulao Recipe – Stepwise pics follow the below printable description:

Methi matar pulao | Methi peas pulao | Fenugreek leaves peas pulao

 

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Ingredients

Base ingredients:

• Methi leaves - 1 cup
• Green peas - ½ cup
• Onion - 1
• Tomato - 1
• Green chilli - 1

For flavor:

• Ginger-Garlic paste - 1 tbsp
• Coriander powder - 1 tsp
• Chilli powder - ½ tsp
• Garam masala powder - ¼ tsp
• salt - ¼ tsp + ½ tsp

Rice:Water Ratio

• Basmati Rice - 1 cup
• Water - 1.5 cups

To Temper:

• Cinnamon stick - 1
• Cloves - 2
• Bay leaf - 1

Instructions

1. Take a cup of basmati rice and wash it twice.
2. Soak rice in 1.5 cups of water for 20-30 minutes(No problem if time exceeds). Just separate the leaves from methi stem and discard the stalks.
3. Take the leaves in a bowl of water, immerse them well using your fingers and then transfer the leaves to another bowl of fresh water and discard the muddy water in the previous bowl. Wash the bowl and repeat this process until the washed water is free of dirt/sand.
4. Chop onion, tomato and green chilli.
5. Heat oil in a pressure cooker, add cinnamon stick, 2 cloves and a bay leaf. Then add chopped onion and green chilli along with ¼ tsp salt.
6. Once onions turn translucent, add a tbsp of ginger garlic paste and fry for a minute. Then add chopped tomato.
7. Fry till oil separates. Then add fenugreek/methi leaves and fry for a minute.
8. Once leaves shrink, add 1 tsp coriander powder, ½ tsp chilli powder and ¼ tsp garam masala powder and fry for a minute in low flame.
9. Add ½ cup green peas and fry for a minute.
10. Add ½ tsp salt, give a stir and add soaked water along with rice. Keep the flame in high(#8 in knob). Check for salt and add more, if required.
11. Once it starts to boil, close with the lid. Once the steam starts to escape steadily from the whistle outlet, then put on the whistle and simmer the stove(Lo in knob). Let it be in sim for exactly 10 mins. Take out the pressure cooker slowly and keep it undisturbed till pressure naturally releases from it.
12. Open the lid and gently mix with a fork. Keep it closed for 2 minutes and immediately transfer the pulao to a hot pack or any other container to avoid forming rice mass.

Notes

1.Increase chilli powder to 1 tsp or more , if you want more spicy pulao.
2.You shall even try 1 whistle in high and then simmer for 5 mins.
3.You shall add peeled and cubed potato along with peas.

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Preparation – How to make Methi Matar Pulao ?

1.Take a cup of basmati rice and wash it twice.2.Soak rice in 1.5 cups of water for 20-30 minutes(No problem if time exceeds). Just separate the leaves from methi stem and discard the stalks.3.Take the methi leaves in a bowl of water, immerse them well using your fingers and then transfer the leaves to another bowl of fresh water and discard the muddy water in the previous bowl. Wash the bowl and repeat this process until the washed water is free of dirt/sand. 4.Keep the washed methi leaves ready. Chop onion, tomato and green chilli.5.Heat oil in a pressure cooker, add cinnamon stick, 2 cloves and a bay leaf. Then add chopped onion and green chilli along with 1/4 tsp salt.6.Once onions turn translucent, add a tbsp of ginger garlic paste and fry for a minute. Then add chopped tomato.7.Fry till oil separates. Then add fenugreek/methi leaves and fry for a minute.8.Once leaves shrink, add 1 tsp coriander powder, 1/2 tsp chilli powder and 1/4 tsp garam masala powder and fry for a minute in low flame.9.Add 1/2 cup green peas and fry for a minute.10. Add 1/2 tsp salt, give a stir and add soaked water along with rice. Keep the flame in high(#8 in knob). Check for salt and add more, if required.11.Once it starts to boil, close with the lid. Once the steam starts to escape steadily from the whistle outlet, then put on the whistle and simmer the stove(Lo in knob). Let it be in sim for exactly 10 mins. Take out the pressure cooker slowly and keep it undisturbed till pressure naturally releases from it.12.Open the lid and gently mix with a fork. Keep it closed for 2 minutes and immediately transfer the pulao to a hot pack or any other container to avoid forming rice mass.

Enjoy Methi matar pulao with curd or papad..

Tips/Tricks in making Methi matar pulao

• Increase chilli powder to 1 tsp or more , if you want more spicy pulao.
• You shall even try 1 whistle in high and then simmer for 5 mins.
• You shall add peeled and cubed potato along with peas.