That’s another Methi (Fenugreek- Indian herb) recipe from the kitchen which I love digging in. Methi Matar Pulav. In fact the full name should be garlic methi matar pulav, since I love to add loads of garlic to this one. Like with most of my rice meals (Pilaf/Pulao/Pulav etc.), I have filled this one with as many goodies as I could.
Garlic is an essential herb, especially during winters. Having it every day helps regulate your blood properly and keeps bad cholesterol under control. Having packed with antioxidants it helps boosting the immune system as well.
Ohh well, these are just the excuses I give myself to eat more garlic. The major reason is the amazing taste it provides to anything its added to. I specially tend to add it to dishes where a lot of green leafy vegetables like spinach, fenugreek, dill etc. are added since garlic helps in balancing out the gas producing properties of these vegetables. That’s another reason I have added loads of it into this Pulav too. That, and the awesome taste punch it gives to the rice dishes.
Apart from garlic, this pulao has methi which is well known for its medicinal properties. Check out this post for health benefits of fenugreek leaves. And it has green peas, which is like a mandatory ingredient if you are cooking pulav.
I have used a little of Panchphoran spice mix for this recipe, but that’s totally optional. Click here to know what is Panchphoran. You may use one or all 5 of these spices separately as per your preference and taste. Any which way, I suggest you do use at least cumin seeds and ginger (if not garlic) so the meal remains easy to digest.
The beauty of this pulav is that I due to the use of minimum spices, the actual flavours from garlic and methi get highlighted very well. I haven’t used any turmeric or red pepper powder in the making which otherwise are kind of mandatory to add in. Instead I have used green chilies and black pepper powder for brining in the desired hotness. This also brings a little warmth to the dish which is good for combating common cold during winters.
- 1 cup rice, washed and soaked for half an hour
- 1 cup packed fenugreek leaves (methi), rinsed and chopped roughly
- 1 ½ cup water
- 1 cup green peas – at room temperature
- 2 large onions, chopped roughly
- 1 small piece of ginger, grated
- 6-8 cloves of garlic, minced or crushed
- 2 green chilies, chopped fine
- Salt to taste
- ½ tsp panchphoran
- ¼ tsp black pepper, freshly ground or the powder
- 1 bay leaf, small size
- 2 tbsp oil – I used olive oil
- Heat oil in a heavy and wide bottomed pan. Place in bay leaf along with the panchphoran mix, and let the seeds sizzle
- Add in minced garlic and grated ginger, fry for 15 seconds. Add in green chilies and give another 10 seconds
- Add chopped onion, and sauté the mix till onion start getting transparent, for 7-8 minutes at medium flame.
- Add in methi leaves and green peas. Let them sauté for 2-3 minutes.
- Add in the salt, pepper and remaining spices (If using any), and add in rice with water. Cover the pan and let it come to a boil. Stir once to mix.
- Turn the flame down to low and let it simmer for the next 10-12 minutes till the water is absorbed and rice is cooked properly.
- Serve hot with an accomplishment of chilled Raita aside.
- Adjust the quantity of water as per the variety of your rice. Usually, the Sona masoori rice if pre-soaked for some time absorbs about this much water. You may increase the proportion of water till 1:2 if required.
- Stir the rice just once in between, doing it frequently will result in broken rice
- You may of course add turmeric and red chili powder to this dish if you don’t like the plain white look and taste.
Another healthy rice meal that you may cook is this Tomato beans rice. Full of protein and fiber, this is another one of my weekday saver dinner.