Methi Matar Pulao

If you are looking for a quick one pot meal , that doesn't involve loads of prep work and is wholesome . Then you have to try this recipe for sure.

This homestyle dish gets done either in a pressure cooker or a large dekshi . Do ensure not to cut the methi leaves fine ,else you'll turn up with a pulao that's bitter . The fresh green peas lend a much needed crunch along with flavours from Biryani and garam masalas.

If you are not a big fan of methi , you can replace it with mushrooms , mixed veggies or cubes of deep fried paneer too.

The ground mixture of green chillies and ginger garlic paste along with whole mint leaves while giving tadka makes this rice dish not boring or bland either .

I've used Jeera Samba rice to make this recipe , you can also use Basmati rice as well.

Remember to not stir too much once the rice goes in or add too much water . Else the dish will turn mushy .

Here's what you need :

INGREDIENTS:

2 cups - Fenugreek/Methi leaves

3 cups - Soaked , Jeera rice

2 medium onions, finely chopped

2 medium tomatoes, finely chopped

4 tbsp - Mint leaves

2 tbsp - Coriander leaves

1/2 cup - Fresh green peas

1 tsp - turmeric powder

1 tbsp - Coriander powder

1 tsp - Biryani masala

1 tsp - Garam masala

6 - Green chillies

1 inch - Ginger

4 - Garlic cloves

1 inch Cinnamon stick

4 Green Cardamom

3 Cloves

5 tbsp - Oil

Salt to taste

PROCEDURE

1. Grind chillies and ginger garlic with little water to make a fine paste .

2. In a deep vessel heat oil and add whole spices ( cardamom, cinnamon and cloves).

3. Next add chopped onion and fry until they're translucent .

4. Add in the ground chilli paste,chopped methi leaves and cook on medium simmer until the raw smell disappears.

5. Chopped tomatoes go in next ,along with turmeric and coriander powder plus mint leaves . Cook till the tomatoes turn mushy .

6. Add in whole peas,salt to taste and water sufficient enough to cook rice . Let this come to a rolling boil . Drizzle Biryani and garam masala stir well.

7. Add in soaked rice and cook with a closed lid on low flame. Avoid stirring too much at this stage .

8. Once the rice is cooked through , let it sit for 10mins prior to serving.

Serve hot with raita.