Methi Matar Pulao

Fenugreek leaves and green pea rice is a very simple and nutritious lunch recipe. I was planning to make matar pulao but then fresh fenugreek leaves lying in my fridge prompted me to use them so i could not drop the idea and at once, i planned to use it alongwith green peas. When not in season, make with two tablespoons of dried fenugreek leaves (kasoori methi) readily available in all grocery stores.

Preparation time:30 min.
Cooking time:20 min.
Cuisine: North-indian
Type: Main-course
Serves: 4

Ingredients:

• 2 cups rice (soaked for 1/2 hr)
• 3 tblsp oil
• 1 bay leaf
• 2 green cardamom
• 1" cinnamon stick
• 1 tsp cumin seeds
• 2 tblsp ginger-garlic-green chilli paste
• 1 cup onion (thinly sliced)
• 1 cup fresh fenugreek leaves (chopped)
• 1 cup green peas
• 1 tsp black pepper powder
• salt to taste

Method:

1. Heat oil in a pressure cooker, add whole spices and cumin seeds, cook till nice aroma of spices comes out.
2. Add ginger-garlic-green chilli paste and saute for 30 sec.
3. Add onions and cook till light golden in colour.
4. Next add fenugreek leaves and cook till the water released is completely absorbed.
5. Add green peas and rice and mix well.
6. Add 3 cups of water, cover and pressure cook till 1 whistle.
7. Serve hot with curd or pickle.