थी मटर पुलाव - Easy One-Pot Meal | Methi Matar Pulao Recipe | Healthy Fenugreek Peas Rice

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YouTube Title (Hindi & English):
Methi Matar Pulav Recipe | मेथी मटर पुलाव | Healthy & Flavorful Rice Dish

YouTube Description (Hindi-English Mix):
Methi Matar Pulav Recipe | मेथी मटर पुलाव | Chef Ajay Chopra’s Healthy Rice Recipe

आज हम बना रहे हैं हेल्दी और टेस्टी मेथी मटर पुलाव, जिसमें ताजे हरे मटर और मेथी के पत्तों का अनोखा स्वाद मिलता है। यह पुलाव सिर्फ स्वाद में लाजवाब ही नहीं बल्कि सेहत के लिए भी बेहतरीन है। घर पर जल्दी और आसान तरीके से तैयार होने वाली इस डिश को आप लंच या डिनर में सर्व कर सकते हैं।

Portion servings: 4-5 pax
Preparation time: 05 mins
Cooking time: 40 mins

Ingredients:

Ghee 1 tbsp
Oil 1 tbsp
Jeera 1 tsp
Bayleaf 1 pc
Green Cardamom 2 pcs
Black Cardamom 1 pc
Cinnamon 1 inch
Cloves 4-5 pcs
Black pepper 8-10 pcs
Mace 1 pc
Cashew 15-16 pcs
Onion Sliced 2 pcs
Green Chilli Slit 2-3 pcs
Ginger & Garlic Paste 1 tbsp
Turmeric powder ½ tsp
Coriander powder 1 tsp
Jeera powder ½ tsp
Green Peas ½ cup
Water as requried

Methi Chopped 1 bunch
Basmati Rice 1½ cup
Saunf Powder ½ tsp
Garam Masala ½ tsp
Water 3 cups
Salt 1 tsp

Method:

Preparation of Ingredients
Begin by thoroughly washing the methi leaves and chopping them finely. Rinse the basmati rice under cold water until the water runs clear, then soak it for about 20 minutes. Drain the water from the rice before cooking. Slice the onions thinly, slit the green chillies, and have your ginger and garlic paste ready. Keep the green peas aside.

Frying the Whole Spices
Heat a combination of ghee and oil in a large pan or pressure cooker over medium heat. Once hot, add cumin seeds and allow them to sizzle and crackle. Follow by adding bay leaf, green and black cardamom, cinnamon, cloves, black pepper, and mace. Let these whole spices fry in the ghee-oil mix until they release a fragrant aroma.

Toasting the Cashews
Add cashew nuts to the pan and sauté them with the spices until they turn golden brown. Stir them frequently to avoid burning.

Sautéing Onions and Green Chillies
Now, add the sliced onions and slit green chillies to the pan. Fry them until the onions become soft and translucent, and start turning golden brown at the edges.

Incorporating the Ginger-Garlic Paste
Once the onions are done, add ginger and garlic paste to the mixture. Sauté this until the raw smell of the ginger and garlic fades away, and the paste blends well with the onions and spices.

Spice Mixture
Lower the heat slightly, and add turmeric powder, coriander powder, and cumin powder to the pan. Stir the spices well so they coat the onion mixture and release their aroma. Be careful not to burn the powdered spices.

Adding Methi and Peas
Toss in the chopped methi leaves and green peas at this point. Stir them well into the spiced mixture and cook for a few minutes. The methi will wilt and reduce in volume, and the peas will become tender.

Adding Rice
Once the methi and peas are cooked, add the drained basmati rice to the pan. Stir gently, ensuring each grain of rice is coated in the spice mixture. Fry the rice for a couple of minutes, allowing it to absorb the flavours.

Cooking the Rice
Pour water into the pan and add salt. Increase the heat and bring the water to a boil. Once it starts boiling, lower the heat to a simmer, cover the pan with a lid, and cook until the rice is done and all the water is absorbed. This should take around 15–20 minutes.

Finishing Touches
Once the rice is fully cooked, sprinkle garam masala and fennel seed powder over the pulav. Give it a gentle stir to mix the spices evenly without breaking the rice grains.

Serving
Let the Methi Matar Pulao rest for a few minutes before serving. Fluff up the rice with a fork, and it's ready to be enjoyed alongside raita or a simple salad.




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