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.
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.
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 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.
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.