METHI MATAR PULAO- PEAS PILAF FLAVOURED WITH FENUGREEK!!!

 

PILAF/PULAO- THIS ONE POT MEAL IS A VERY QUICK AND EASY DISH, IT IS MADE THROUGH THE ABSORPTION METHOD THE AMOUNT OF WATER YOU PUT IS COMPLETELY ABSORBED BY THE  MEAT OR VEGETABLES AND THE RICE IS COOKED .

THERE ARE UMPTEEN VARIATIONS  OF IT FOR EXAMPLE VEGETABLE PULAO,TAWA PULAO,MUTTON PULAO,KASHMIRI PULAO,PEAS PULAO , EGG PULAO ,ETC.

THIS RECIPE IS A VERY COMFORTING SOUL FOOD ,SERVE IT WITH CURD RAITA AND ENJOY!!

RECIPE CARD:

PREPARATION TIME:10 MIN

COOKING TIME:25-30MIN

SERVES:3-4 PERSONS

INGREDIENTS:

• RICE-500 GMS
• PEAS/MATAR:1 CUP
• FENUGREEK LEAVES/METHI:1 CUP 
• GREEN SPRING ONIONS/HARI PIYAZ:8-10 SMALL BULBS.
• GREEN CHILLIES/HARI MIRCH-4 
• BAY LEAVES/TEZ PATTA:2 no
• CARAWAY SEEDS/SHAHJEERA-1TSP
• GINGER GARLIC PASTE/ADRAK LAHSAN : 1TBSP
• CORRIANDER POWDER/DHANYA:1TBSP
• WHOLE SPICED POWDER/GARAM MASALA:1 TSP
• SALT TO TASTE
• OIL -2 TBSP
• GHEE-1 TBSP

COOKING METHOD:

1. CLEAN AND WASH THE RICE AND SOAK IT FOR 30 MINS.
2. CLEAN AND WASH THE FENUGREEK AND CHOP THEM.KEEP ASIDE.
3. CHOP THE ONIONS AD CHILLIES.
4. IN A DEEP COOKING VESSEL ADD OIL AND GHEE .
5. PUT BAY LEAVES AND CARAWAY SEEDS.
6. PUT THE CHOPPED ONIONS AND GREEN CHILLIES AND SAUTÉ .
7. ADD GINGER GARLIC PASTE  AND COOK FOR A MINUTE.
8. ADD PEAS,CORRIANDER POWDER,GARAM MASALA AND SALT AND COOK TILL PEAS 3/4 th COOKED.
9. FOR EVERY CUP OF RICE ADD A CUP OF WATER , BOIL IT .
10. ADD RICE AND FENUGREEK LEAVES  MIX WELL AND COOK ON MEDIUM HEAT ,CHECK IF RICE IS UNCOOKED AND  ADD WATER IF NEEDED.
11. WHEN THE WATER IS FULLY ABSORBED AND RICE IS COOKED.
12. THE DISH IS READY TO SERVE.
13. SERVE HOT WITH CURD.