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Methi Matar Pulao

methi matar pulao

 

What comes to your mind when you hear about winter !!! Carrot halwa,Nimona, chikki, soup,mooli ke parathe, govi ke parathe etc. I eagerly wait for the winter so that I can enjoy all these above dishes. Winter season is everyone’s favorite because all the fresh greens are available like spinach, fenugreek, mustard leaves and coriander leaves. Apart from leafy greens red carrots, black carrots and green peas are also winter delights. Have a look on the carrot Kalakand recipe too.

 
methi matar pulao
 

Rice is the staple food of india. So pulao plays a vital role in Indian menu.pulao is an integral part of formal & informal meal of our country. We can say that pulao is a completely Indian origin as all the whole spices used in making pulao are only found in India. A lot of varieties if pulao recipes cooked by pretty much same method with almost same ingredients.

 

methi matar pulao

 

 When I talk about winter and pulao, the first thing comes to my mind is methi matar pulao, where methi means fenugreek leaves and matar means green peas. This is my daughter’s favorite tiffin item. The unique flavor comes from fresh methi leaves paired with browned onion & fresh ginger garlic paste and they together turn the dish into a fully aromatic and increase appetite.

 

methi matar pulao

 

Methi matar pulao is also a winter special food. Though nowadays methi leaves and green peas are available throughout the year, either in fresh or package form, but nothing will beat the freshly harvested greens when mixed with fresh green peas.

 

methi matar pulao

 

This methi matar pulao is delicious, light and nutritious rice recipe and is the perfect meal to add to any menu. It can be a packed for kid’s tiffin box and husband’s lunch box. Even it is perfect for a small picnic menu too. This pulao is a complete meal in itself. It can be served with a bowl of plain curd, raita or any other stir fries.

Print Recipe
Methi matar pulao
fenugreek leaves rice
Prep Time 30 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
Prep Time 30 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
fenugreek leaves rice
Instructions
  1. Wash and soak the methi leaves in salted water for 30 minutes. Wash and soak the basmati rice too.
  2. Meanwhile we can slice the onion, prepare ginger garlic paste. After half an hour strain the rice and chop the methi leaves.
  3. Heat ghee and oil in a cooker. Add whole spices and wait till they pop up.
  4. Add sliced onion and sauté till they turn light brown in colour. Add chopped methi leaves along with all the spices, mix for a minute.
  5. Pour the strained rice , green peas and mix well. Pour water and just give a mix.
  6. Add a tsp of ghee on the top. Close the cooker and cook for 3 whistle in high heat.
  7. Let the pressure release by itself. Wait for 10 minute then you can mix the rice .
  8. Now it is ready to serve.
Recipe Notes



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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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