The Step by Step recipe of Methi Pulao with green peas.
Methi, also known as fenugreek leaves is a leafy vegetable used extensively in Indian cuisine. Fenugreek Leaves are low in calories and are loaded with antioxidants. Methi is mildly bitter in taste and is usually paired with green peas, potatoes, paneer, and sweet corn. Today I will be sharing the recipe of methi pulao with green peas.
Methi Pulao is an ideal Lunch box Recipe that can also be relished for breakfast or dinner. It is typically eaten with any raita. I have paired it with onion raita. Methi Matar Pulao is quick and healthy, spicy flavored rice cooked with methi or fenugreek leaves and fresh green peas.
Try this Fenugreek Rice Recipe at your home. It is a good way of adding leafy vegetables to your diet. Kids will also relish this healthy pulao.
Recipe Video :
Recipe Card for Methi Pulao:
Methi Pulao | Recipe for Methi Pulao
Ingredients
- 1 Cup Basmati Rice
- 1 ½ Cup Methi Leaves
- ¼ Cup Fresh green peas
- 2 tbsp Ginger- Garlic paste
- 2 Nos Onion
- 2 tbsp Ghee or Oil
- ½ tsp Turmeric powder
- 1 tsp Garam masala powder
- 1 tsp Lemon juice
- Salt to taste
- 2 Cups Water
Dry Spices
- ¼ tsp Shahi jeera
- ½ Bay leaf
- 4 Cloves
- 1 small piece Cinnamon stick
- 1 Star anise
For Masala Paste
- 4 Nos Green chilly
- ¼ Cup Coriander leaves
- Water as needed
Instructions
- Wash the basmati rice 2 to 3 times with water and soak in water for 15 mins.
- Soak chopped methi leaves in water with 1 tsp of salt for 15mins. Strain the water from the leaves
- Heat ghee. Add all the whole spices and saute for 10 secs.
- Add chopped onions and fry till they are translucent.
- Add ginger garlic paste and fry till the raw smell disappears.
- Add chopped tomatoes. Saute till they are soft.
- Add the methi leaves and saute for a minute.
- Add the drained basmati rice, turmeric powder,salt, garam masala powder, green peas, masala paste, lemon juice, 2 cups of water and mix well.
- Cover the lid of the pressure cooker. Place the whistle and cook on low flame and allow it to whistle once.
- Switch off . Allow the pulao to rest for 10 mins.
- When the pressure goes off, fluff up the rice .
- Serve methi matar pulao with onion raita.
Notes
Discard all the wilted or yellow leaves, mature branches, and the root.
Soak chopped methi leaves in water with 1 tsp of salt for 15mins. Strain the water from the leaves. This helps to get rid of pesticide and mud residue.
The amount of water mentioned in the recipe is for basmati rice. Vary the amount of water if you are using any other rice.
Step by step Photo of Methi Pulao :
- Wash the basmati rice 2 to 3 times with water and soak in water for 15 mins.
2. Soak chopped methi leaves in water with 1 tsp of salt for 15mins. Strain the water from the leaves.
3. Heat ghee. Add all the whole spices and saute for 10 secs.
4. Add chopped onions and fry till they are translucent and add ginger garlic paste and fry till the raw smell disappears.
5. Add chopped tomatoes and saute till they are soft and add the methi leaves and saute for a minute.
6. Add the drained basmati rice, turmeric powder, salt, garam masala powder, green peas, masala paste, lemon juice and 2 cups of water and mix well.
7. Cover the lid of the pressure cooker and place the whistle and cook on low flame and allow it to whistle once.
8. Switch off . Allow the pulao to rest for 10 mins. When the pressure goes off, fluff up the rice.
9. When the pressure goes off, fluff up the rice.
Serve methi matar pulao with onion raita.
if want the recipe of Wheat Laddu Click Here
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