Methi matar pulao recipe / how to make methi pulao

Methi leaves or seeds(fenugreek) are loaded with innumerable health benefits. It is used as one of the best home remedies for many problems ranging from beauty to many health problems. Methi is a good source of vitamin C, vitamin K, phosphorus, iron, calcium, niacin, fiber and also protein. As you can see with all those benefits, it is really good to include methi in our diet. So here is the recipe for methi pulao in which rice is cooked with methi (fenugreek) and green peas (matar) with usual pulao tadka or seasonings. Methi leaves and seeds are widely used in Indian kitchen. They are bitter in taste and have a very strong flavor and aroma. The seeds are used in seasonings in very small amounts as they are bitter and leaves are used in making curries, parathas and pulaos. So if you are thinking about making any regular pulao this time, try methi matar pulao instead and I am sure, in the end you will be happy.

Cook time: 35 minutes
Yeild :- 4 servings
Ingredients for methi matar pulao :-

• 1 full packed cup of methi leaves
• 1 cup of basmati or sona masoori rice, washed and soaked
• 1 cup of frozen green peas or matar 
• 2 Tbsp of peanuts
• 1 Tbsp of almonds and cashews
• 3 medium red tomatoes, finely chopped
• 3 green chillies, slit
• 1/2 tsp of cumin seeds
• 4 cardamom
• 5 cloves
• 1 inch of cinnamon stick, broken
• 8 black pepper corns
• Salt to taste
• 1 Tbsp of oil/ghee

Method for methi matar pulao:-

1. Pick the methi leaves from the stem and wash it well. Methi leaves should be about 1 cup. Grind almonds and cashews into a coarse powder in a spice grinder and keep aside .

2. Now in a pan, heat oil and add cinnamon, cardamom, cloves and black pepper. Stir for a minute over low-medium heat.

3. Now add cumin seeds and when it starts to sizzle, add tomatoes, salt and green chillies. Cook until the tomatoes are all mushy.

4. Add the methi leaves and matar (green peas) and let it cook until the methi is wilted. Then add rice and saute it for a minute.

5. Add almond and cashew powder and add 2 cups + 2 Tbsp of water and mix well.

6. Let it cook over low-medium heat with the lid on until all the liquid is fully absorbed and the rice is fully done.

7. Methi matar pulao is done and ready to serve.
    

Serve methi matar pulao with tamatar-dhaniya-chutney or  pineapple pachadi/raita or Malvani chicken curry .

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