Fork and Beans

Health begins in the Kitchen

Methi Mutter Pulao

Methi Matar Pulao, a mild pulao with richness of fresh methi leaves along with fresh green peas. The slight bitterness of the methi leaves balanced with coconut based masala adds a nice flavor to the pulao. Relish this methi peas pulao with Raita of your choice. Also do leave your comments if you like the recipe

Tips for making Methi Pulao:

  • Soaking rice for minimum 20 mins helps the rice to cook faster.
  • Adding turmeric powder to methi leaves helps to keep the leaves green.
  • We can add coconut milk instead of water for cooking the pulao.
  • Sauting methi leaves brings down the bitterness. We can also add few mint leaves if we like the flavor.
  • Cook in low flame for 20 mins.

INGREDIENTS

  • 1 Cup Basmati Rice 1 Cup – 250ml
  • 1 Onion Thinly sliced
  • 1 Tomato Roughly chopped
  • 2 Cups Methi Leaves Tightly packed
  • ½ Cup Green Peas
  • 1 tsp Salt Adjust as needed

FOR GRINDING

  • 3 Green Chili
  • 1 inch Ginger
  • 1 Garlic cloves
  • 1 tsp Cumin Seeds
  • ¼ Cup Grated Coconut

FOR TEMPERING

  • 2 tbsp Butter
  • 1 inch Cinnamon Stick
  • 2-3 Cloves
  • 2 Cardamom
  • 1 Star Anise

INSTRUCTIONS

SOAKING RICE

  • Wash the rice thoroughly couple of times. Add fresh water and soak rice for 20 mins.

GRINDING COCONUT SPICE

  • Take green chili, ginger, garlic, cumin seeds and grated coconut in a mixer jar.
  • Grind everything to a thick paste. Set this spice paste aside.

COOKING PULAO

  • Lets start with tempering. Add butter to the pressure cooker. Once the butter melts, add the whole garam masala (cinnamon, cloves, cardamom and star anise) and sauté for 30 seconds.
  • Next, add sliced onions and sauté the onions till translucent.
  • Then, add roughly chopped tomatoes. Sauté tomato for a minute.
  • Now, add the methi leaves and green peas. Give a good mix.
  • Add the coconut spice paste and give everything a good mix.
  • Drain water from rice and add the soaked rice to the pressure cooker. Stir the rice for a minute gently without breaking it.
  • Now, add 1.25 cups of water along with a teaspoon of salt. Mix well.
  • Cover the pressure cooker with lid and add the whistle. Allow the pulao to get cooked in low flame for 20 mins.
  • Once the pressure is naturally released, open the cooker lid. Methi Peas Pulao is now ready.

SERVING

  • Relish this delicious Methi Peas Pulao with Raita!
Methi Matar Pulao Recipe | Methi Peas Pulav Recipe - Subbus Kitchen