Methi matar pulao recipe with video and step by step pictures, pulao made with methi leaves and green peas, a perfect one pot meal and and ideal pulao for lunch box too. If you are looking for a healthy and easy pulao recipe, then try this methi matar pulao. You can use frozen peas or fresh peas which is in season now. I have posted corn methi pulao, this simple pulao recipe is similar to that one, but with slight variations. Methi and matar is always a winning combo, i have already posted methi matar malai recipe. If you have a fresh bunch of methi leaves at home, then try this pulao. Usually whenever i buy methi leaves from the market, i make methi thepla, which we all love. Though i love the methi pakora kadhi but sometimes i feel lazy to make it. Do try this one pot meal and let me know how it turned out.
Methi matar pulao
- Recipe Cusine: Indian
- Prep Time: 15 Minutes
- Cook time: 20 Minutes
- Serves: 2-3
- Author: Jeyashri
- Recipe Category: Lunch | Dinner
- Description: Methi matar pulao recipe with video and step by step pictures, pulao made with methi leaves and green peas, a perfect one pot meal and and ideal pulao for lunch box too.
Basmati rice 1 cup
Oil 3 tsp
Butter 1 tblsp
Green chili 2
Cloves 3 (optional)
Cumin seeds 1 tsp
Onion 1 thinly sliced
Ginger garlic paste 1 tsp
Water 1 and 1/4 cup
Salt as needed
Green peas 1/2 cup
Garam masala 1 tsp (optional)
Methi leaves 1/2 cup (chopped)
Coriander leaves 1/2 cup (finely chopped)
Mint leaves 1/4 cup (finely chopped)
Video of how to make Methi Matar pulao
Method :
- Wash and soak the basmati rice in 1 and 1/4 cup water for 20 minutes.
- In a pressure cooker add the butter and ghee.
- Add in the cloves, cumin seeds and slit green chili.
- Saute for a few seconds and add in the onions.
- Cook till translucent.
- Add the ginger garlic paste and cook till the raw smell goes off.
- Cook in a low flame. Ensure not to burnt it.
- Add the chopped methi leaves, coriander leaves and mint leaves.
- Saute for a minute.
- Add the green peas. I used frozen peas, you can add fresh peas too.
- Add salt.
- Add garam masala, if adding and mix well.
- Add the soaked rice and the water.
- Mix well and cover the cooker.
- Let this cook till 1 whistle and then simmer it to the lowest flame possible for 10 minutes.
- Switch off the flame after 10 minutes.
- Once the pressure is automatically released, open the cooker.
- Gently mix the rice without breaking it.
- Serve hot with any raita of your choice.
- We had with dhaba style paneer with the methi matar pulao.
Notes:
- You can add carrot and beans along with green peas.
- Along with cloves few other whole spices like cardamom, bay leaf, star anise can be added.
- Methi matar pulao serves tastes nice even when it is not hot, so you can pack for kids lunch box too.
Method with step by step pictures :
- Wash and soak the basmati rice in 1 and 1/4 cup water for 20 minutes.
- In a pressure cooker add the butter and ghee.
- Add in the cloves, cumin seeds and slit green chili.
- Saute for a few seconds and add in the onions.
- Cook till translucent.
- Add the ginger garlic paste and cook till the raw smell goes off.
- Cook in a low flame. Ensure not to burnt it.
- Add the chopped methi leaves, coriander leaves and mint leaves.
- Saute for a minute.
- Add the green peas. I used frozen peas, you can add fresh peas too.
- Add salt.
- Add garam masala, if adding and mix well.
- Add the soaked rice and the water.
- Mix well and cover the cooker.
- Let this cook till 1 whistle and then simmer it to the lowest flame possible for 10 minutes.
- Switch off the flame after 10 minutes.
- Once the pressure is automatically released, open the cooker.
- Gently mix the rice without breaking it.
- Serve hot with any raita of your choice.
- We had with dhaba style paneer with the methi matar pulao.
Notes:
- You can add carrot and beans along with green peas.
- Along with cloves few other whole spices like cardamom, bay leaf, star anise can be added.
- Methi matar pulao serves tastes nice even when it is not hot, so you can pack for kids lunch box too.
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Awesome recipe Jeyshri… turned out to be perfect