METHI MATAR PULAO
| Servings | Prep Time |
| 2cup | 30minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 1cup basmati riceKohinoor Super
- 1/4cup methiLeaves
- 1/4cup Peas
- 1/2tsp ginger(grated)
- 1 green chilli
- 1/2 Bay Leaf
- 1 Clove
- 1/2inch cinnamon– bit
- 1/2tsp cumin
- 1/2tsp chili powderRed
- 1/2tsp turmericPowder
- 1/2tsp corianderPowder
- 1 onion
- to taste salt
Instructions
- Soak rice for half an hour.
- Cook in 1 1/2 cups of water and keep the grains separate.
- In a pan add oil, cumin, bay leaf, cinnamon piece and clove.
- Add green chilli and onion and fry till onion turns pink.
- Add red chili powder, turmeric powder and coriander powder.
- Add salt methi leaves and peas. Fry well.
- Cook till methi leaves and peas are soft.
- Add cooked rice and toss well.
- Mix well.
- Serve hot with any gravy, raita or salad.I served with onion-tomato salad.
Recipe Notes
Notes
You can add ginger garlic paste while frying methi leaves and peas.
Adding carrots adds colour.
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You can add pulao masala for flavour.
If you don’t want the spices to come in to the mouth while eating,discard after cooking them.