Methi matar pulav

Name: Methi matar pulav
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 150 Gram rice (basmati); 1 Bowl fenugreek leaves; 2 strands fresh green garlic; 2 Green chillies; 1 Tea spoon whole coriander seeds; 1 Teaspoon red.chilli powder; 1 Teaspoon turmeric powder; to taste salt; 1/2 Teaspoon mustard seeds; 1 Tomato; 3-4 Tablespoon oil; 50 Or 100 grams fresh peas

Divya Tekwani @DivyaTekwani

Gujarat

#ebook#post43

Divya Tekwani @DivyaTekwani

Gujarat

#ebook#post43

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Ingredients

20 minutes

4 servings

150 Gramrice (basmati)
1 Bowlfenugreek leaves
2 strandsfresh green garlic
2Green chillies
1 Tea spoonwhole coriander seeds
1 Teaspoonred.chilli powder
1 Teaspoonturmeric powder
to taste salt
1/2 Teaspoonmustard seeds
1Tomato
3-4 Tablespoonoil
50 Or 100 grams fresh peas

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Steps

20 minutes

1

Firstly wash and soak the rice. Chop the fresh garlic strands and wash the fenugreek leaves thoroughly then chop them and keep aside.
2

Now take A deep vessel put oil and heat it. Add mustard and coriander seeds. Than put the chopped fresh garlic.
3

Now put the fenugreek (methi) leaves. Let it saute for few seconds on low flame. Than add finely chopped tomato and green chilly. Sprinkle salt, red chilli powder and turmeric powder. Mix well and after 2 minutes add the clean green pea pods.
4

Now put 2-3 glass water and let it come to A boil. Then add the soaked rice and let it cook on high flame untill al the water is absorbed by the rice.
5

When water is absorbed completely check whether rice is cooked and check the seasoning too. Adjust the seasoning and cover the vessel with lid and let it simmer on lowest flame for 5 minutes.
6

Mix gently with A fork and serve hot with raita or curd.