Methi Matar Pulao Peas and Fenugreek Pulao

51

Methi Matar Pulao Peas and Fenugreek PulaoIngredients

2½ cups Basmati Rice (washed & soaked in water for 20 mins and drained

2 cups Methi/Fresh Fenugreek Leaves

1 cup Matar/Green Peas

1 large Onion (roughly chopped or sliced)

3-4 Green Chillies, slit (adjust acc to taste)

1 tsp Ginger-Garlic Paste

½ cup Coconut Milk (fresh/canned)

1 inch Cinnamon Stick

4 Cloves

4 green Cardamoms, bruised

2 Bay Leaves

5-8 Black Peppercorns

½ tbsp Zeera/Cumin Seeds

2 tbsp Ghee (no Oil please!)

Few Cashews, roasted to golden in little Ghee

Salt to taste

Instructions

  1. Heat ghee in a thick bottomed pan and add whole spices (cinnamon, cloves, cardamoms, bay leaves & black peppers).
  2. Sauté it for a minute or two on low flames till you get the divine perfume of roasted spices in ghee.
  3. Add cumin seeds and stir well. Once it starts to crackle, add onion, ginger-garlic paste and green chillies and sauté till onions turn translucent, about 2 mins.
  4. Mix in fresh fenugreek leaves and stir fry till the leaves starts to wilt, about 2 minutes.
  5. mix in rice and sauté for a minute or two till every grain is coated with ghee.
  6. Add lilva along with salt to taste and water (about 4½ cups).
  7. Cover the lid and simmer the heat and let it cook undisturbed for 20 minutes.
  8. Once the rice is cooked thoroughly, gently mix roasted cashews.
  9. Serve this delicious bowl of Methi Matar Pulao with any spicy Curry of your choice or plain yogurt/raita and enjoy.
loading...

LEAVE A REPLY