Methi Matar Pulao Recipe | How to make Methi Matar Pulao | (Kids Lunch box Ideas)

Hi friends, Thank you all for visiting my website and @EATeasyvegrecipesyoutube channel. Today's recipe is Methi matar pulao in pressure cooker.Methi matar pulao, rice cooked with fresh methi leaves and green peas. We can add lots of veggies also. December is the right season for the fresh coriander leaves, methi leaves(fenugreek leaves), Muli(Radish) and also for Gazar(Red Carrot) to make gazar ka halwa. I love to use them in my day to day cooking. Methi or Fenugreek leaves are good for health. Mildly bitter in taste keeps blood sugar under control, good for hair also. Don't know how far it is true and proven right but daily a teaspoon full of methi keeps the hair fall under control and also helps in growing healthy hair. You can make different varieties of dishes with methi leaves.

For more methi recipes:
Methi Paratha
Methi Chaman
Methi Besan
Menthikura Pappu
Methi Thepla

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Methi Matar Pulao Recipe -- How to make Methi Matar Pulao
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 20 Mins
Servings: 4

Methi Matar Pulao -- Rice cooked with fresh fenugreek leaves and green peas.

Ingredients:

• 1 Cup Rice
• 2 Cups Fenugreek Leaves(Methi Leaves)
• 1 Onion
• 1/4 Cup Peas
• Salt to Taste
• 1 Tsp Turmeric Powder
• 1/2 Tbsp Red Chilli powder
• 1 Tsp Garam Masala Powder
• 3 to 4 Green Chillies
• 1 Tsp Ginger Garlic paste
• 2 Tablespoon Oil/Ghee
• 2 to 4 Cloves
• 3" Long Cinnamon Stick
• 2 Bay leaf
• 2 to 4 Elaichi/Cardamom

Procedure:

1. Discard methi leaves from stem and chop them.
2. Wash thoroughly and keep it aside.
3. Slice onion. Soak peas in luke warm water.
4. Wash and rinse rice twice. Then soak the rice for half an hour.
5. In a thick bottom vessel or pressure cooker, heat oil and ghee.
6. Add cloves, cinnamon, cardamom and bay leaf.
7. When they splutter add sliced onions.
8. Fry them till they turn light brown or translucent.
9. Add slit green chilli and saute them for a minute.
10. Add peas and saute them too.
11. Add chopped methi leaves and saute for a while.
12. Drain excess water from rice and add it too.
13. Saute the rice also for a minute.
14. When the oil separates, add salt, turmeric powder.
15. Add red chilli powder and garam masala too.
16. Combine them all well, so that the rice catches all the flavours.
17. Add water, for 1 cup rice add 2 cups of water.
18. Cook for two to three whistles.
19. Once the pressure goes off, open the lid and mix it with a spatula.
20. Allow the moisture present in rice also dries off completely.
21. Serve methi pulao with plain onion raita.