Methi - matar pulao (a version )

Methi - matar pulao





Methi or fenugreek,as it is called,is a versatile leafy vegetable --- whose distinct aroma  mesmerizes our soul and mind. Be it used in any mixed veggies,pulao,parathas,etc., it rules in its own way.  Here,this aroma of methi coupled with the taste of peas makes this pulao simple,yet a unique dish.  Adding some garlic,ginger and hing, subtly enhances its flavor. It can be taken with anything of your choice,but keeping in mind that the aroma,taste and the flavor of the fenugreek should remain intact.


Preparation time  :  20 mins
Cooking time  :  10 mins
Servings  :  2 - 3 persons


Ingredients  : 
  • Basmati rice / chawal  -  2 cups / 200 gms
  • Fenugreek / methi leaves ( chopped roughly )  - 3 cups
  • Green peas / hara matar ( shelled )  - 1 & 1/2 cups
  • Ginger / adrak  -  1/2 inch
  • Garlic / lahsun  -  5/6 cloves
  • Green chillies / hari mirch  -  2 nos.
  • Asafoetida / hing pwd -  1/2 tsp
  • Garam masala  -  1 tsp
  • Salt / namak  - acc.to taste
  • Sugar / shakkar  - 1/2 tsp
  • Oil or ghee  -  2 tbspful



Preparation  : 
  1. Boil the peas and strain the water.
  2. Grind the ginger, garlic and the green chillies altogether with little water,and keep aside.
  3. Boil the rice with water,and when 80% is cooked, strain out immediately the whole amount of liquid,and spread the rice on a clean cloth or on a plate.



Method  :
  • Heat a pot or a kadhai,and put the oil / ghee in it.  Keep the flame low - medium.
  • Put the hing and fry for 15 - 16 seconds.  Then add the ginger garlic paste and saute a little.
  • After sauting,add the chopped methi leaves,stir for 1 min., and add the peas. Stir for few seconds.
  • Now,put the boiled rice, salt and the sugar and mix thoroughly and lightly. Be careful in mixing,so that the whole mixture doesn't get lumpy.
  • After it gets properly mix,add the garam masala and mix.
  • Switch off the flame,and cover the pot for 1 min.
  • Serve this delicious pulao with dahi,salad, pickles,papad of your choice.
Suggestion  :  chop the methi leaves roughly,not fine.



Enjoy cooking



 







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