METHI MATAR PULAO
Servings Prep Time
2cup 30minutes
Cook Time
10minutes
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
  1. Soak rice for half an hour.
  2. Cook in 1 1/2 cups of water and keep the grains separate.
  3. In a pan add oil, cumin, bay leaf, cinnamon piece and clove.
  4. Add green chilli and onion and fry till onion turns pink.
  5. Add red chili powder, turmeric powder and coriander powder.
  6. Add salt methi leaves and peas. Fry well.
  7. Cook till methi leaves and peas are soft.
  8. Add cooked rice and toss well.
  9. Mix well.
  10. 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.

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.