Methi Matar Pulao

Methi also known as fenugreek has lot of medicinal properties and tastes delicious when cooked in a right way. Methi matar pulao is a very healthy dish and can be served as complete meal along with a side of raita.

Methi Matar Pulao

Ingredients:

• 1 cup of Basmati Rice, washed
• 1 small bunch of Methi leaves, washed
• 1 cup matar (peas), boiled
• 1 onion, long sliced
• 1 tbsp ginger-garlic paste
• 1 tsp kala masala
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder 
• 1 tsp cumin seeds
• 2 bay leaves (tajpat) 
• 1/2 inch of cinnamon stick (dalcheene)
• 2-3 cloves 
• 1-2 green cardamom pods
• pinch of salt
• pinch of asafoetida
• 1 tbsp oil

Method:

• Wash the rice and drain water. Keep aside.
• Separate the methi leaves and thin stems from the bunch. Thoroughly was the methi leaves and make sure all dirt is removed. Keep aside.
• In a pan, heat oil. Add cumin seeds when the oil is heated. As soon as the seeds crackle add bay leaves, cinnamon stick, cloves, cardamom pods and pinch of asafoetida.
• Add long sliced onions. Fry the onions till golden brown. 
• Now add the ginger garlic paste. Fry it for a minute and then add the turmeric powder, kala masala and red chilli powder. Mix well.
• Add the methi leaves and peas. Cook till the methi leaves are lightly wilted. Make sure the mixture doesn't stick to the pan. Keep stirring. 
• Add two cups of  boiled water. Now add the rice and salt.
• Mix well and cover it with lid. Cook rice on low flame till rice is soft and completely cooked.
• Methi Mattar Pulao is ready to serve.
• The pulao goes well with raita, papad or pickle.