Methi and Green Peas Pulao is a quick, healthy & flavourful one pot meal recipe perfect for the winter season as you find fresh methi and matar everywhere in the market during winter. The fresh aroma of methi leaves and whole garam masala makes this dish more delicious, delightful and aromatic with green peas popping beautifully against the greens and rice. Some use curd to make it a little tangy....but here I have used coconut milk and adjusted with some quantity of water. Coconut milk will make it more rich. You can also replace green peas with sweet corn.
This is one of the quickest lunchbox recipes that you can prepare on a busy weekday and healthy one too. While methi is rich in calcium, phosphorus and vitamin C ... green peas is rich in Vitamin K, manganese and folate and is also rich in dietary fiber. Usually many do not like methi as it is a little bitter in taste. But once cooked in the proper way, it tastes great. If you wish to completely avoid the bitterness of methi leaves, than soak it in salt water for 10-15 mins before using it.
Ingredients :
1 bunch Fenugreek Leaves
1 cup Green peas
2 cup Basmati rice
1 tsp Cumin seeds
1 tblsp Ginger chopped fine
5-6 Green Chillie slit
2 green Cardamom
1 big masala cardamom
1 inch Cinnamon
1 Bay leaf
3-4 cloves
1 star anise
1/2 teaspoon Turmeric powder
2 cups thick Coconut milk & 2 cups thin coconut milk
3-4 tblsp ghee
salt to taste
Method :
1. Heat ghee in a heavy bottom vessel over medium heat. Add cumin seeds, bay leaf, the whole spices, finely chopped ginger, slit green chillies and sauté for a few seconds.
2. Add in the hand torn fenugreek leaves, fresh green peas & turmeric powder and saute until the leaves are soft.
3. Next add the washed basmati rice & salt. When the rice is well mixed add 2 cups of thick coconut milk and 2 cups of thin coconut milk. Check the salt and adjust to your taste.
4. Bring the methi matar rice to a quick boil. Once the rice comes to a boil, turn the heat to low, cover the pan and allow the rice to cook along with the spices, methi & matar until all the water is completely absorbed.
5. When you notice there is no moisture left .. turn off the heat and allow the rice to rest for about 10 minutes.
6. Now your methi matar pulao is ready to be served.
7. Goes along well with curd & tomato onion raita and papad.
Thanks for visiting
Ingredients :
1 bunch Fenugreek Leaves
1 cup Green peas
2 cup Basmati rice
1 tsp Cumin seeds
1 tblsp Ginger chopped fine
5-6 Green Chillie slit
2 green Cardamom
1 big masala cardamom
1 inch Cinnamon
1 Bay leaf
3-4 cloves
1 star anise
1/2 teaspoon Turmeric powder
2 cups thick Coconut milk & 2 cups thin coconut milk
3-4 tblsp ghee
salt to taste
Method :
1. Heat ghee in a heavy bottom vessel over medium heat. Add cumin seeds, bay leaf, the whole spices, finely chopped ginger, slit green chillies and sauté for a few seconds.
2. Add in the hand torn fenugreek leaves, fresh green peas & turmeric powder and saute until the leaves are soft.
3. Next add the washed basmati rice & salt. When the rice is well mixed add 2 cups of thick coconut milk and 2 cups of thin coconut milk. Check the salt and adjust to your taste.
4. Bring the methi matar rice to a quick boil. Once the rice comes to a boil, turn the heat to low, cover the pan and allow the rice to cook along with the spices, methi & matar until all the water is completely absorbed.
5. When you notice there is no moisture left .. turn off the heat and allow the rice to rest for about 10 minutes.
6. Now your methi matar pulao is ready to be served.
7. Goes along well with curd & tomato onion raita and papad.
Thanks for visiting
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