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Methi Matar Pulao

Methi Matar Pulao recipe in Food Fusion Style. A delicious pulao recipe for your everyday cooking. #HappyCookingToYou #FoodFusion

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Ingredients:

  • Darchini (Cinnamon sticks) 2
  • Sabut dhania (Coriander seeds) 1 tbs
  • Saunf (Fennel seeds) 1 tsp
  • Shahi zeera (Caraway seeds) ½ tsp
  • Laung (Cloves) 2-3
  • Badi elaichi (Black cardamom) 2
  • Hari elaichi (Green cardamom) 5-6
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Ghee 4-5 tbs
  • Zeera (Cumin seeds) ½ tbs
  • Darchini (Cinnamon sticks) 2
  • Tez patta (Bay leaves) 2
  • Pyaz (Onion) sliced 2 medium
  • Lehsan (Garlic) crushed 1 tbs
  • Adrak (Ginger) julienne 1 inch piece
  • Hari mirch (Green chillies) 2-3
  • Methi (Fresh fenugreek leaves) chopped 100g
  • Matar (Peas) 1 Cup
  • Tamatar (Tomato) 1 medium
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Namak (Salt) 1 tbs or to taste
  • Water 4 Cups
  • Lemon juice 1 tbs
  • Chawal (Rice) 2 & ½ Cups (soaked for 30 minutes)

Directions:

In a spice mixer,add cinnamon sticks,coriander seeds,fennel seeds,caraway seeds,cloves,black cardamom,green cardamom and black peppercorns,grind coarsely & set aside.

In a pot,add ghee & let it melt.

Add cumin seeds,cinnamon sticks,bay leaves & mix well.

Add onion,mix well & sauté until translucent.

Add garlic & mix well.

Add ginger,green chillies & mix well.

Add fresh fenugreek leaves & mix well.

Add peas & mix well.

Add tomato & mix well.

Add red chilli powder,salt,ground spices & mix well.

Add water & mix well.

Add lemon juice,mix well & bring it to boil.

Add rice,mix well and cook on medium high flame until water is reduced (4-5 minutes),cover & steam cook on low flame for 8-10 minutes.

Serve with raita.

Recipe By: Seema Hanif

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