Methi Mutter Pulav

I love to make one pot meals.. it means less work while cooking and after cooking too.  That too on weekends if I don’t have many vessels dropped in the sink, lot of time will be saved for rest of the things.

My usual one pot meals are biryani / pulav / bisebelabath.  Other mixed rice varieties are too simple for weekend meal. So mixed rice will be mostly on weekdays.

I make variety of pulav based on available / seasonal ingredients.

We get very fresh green peas and Methi this season. So the pulav is based on that. I almost used green peas daily; my daughter takes a run hearing the name. J But I never leave it.

The ingredients can be totally altered based on your preference.  

Ingredients:

• Basmati Rice – 2 cups
• Water – 4 cups
• Fresh Green peas – ½ cup. (If you are using dried peas, soak in water for an hour)
• Methi  leaves – 2 small bunch (washed and roughly chopped)
• Onion – Medium sized – thinly sliced
• Ginger + Garlic + Chili paste – 1 tbsp
• Spices – (2 -cardamom, 2 - bay leaves,  2  - Cloves, kuskus – ¼ tsp, 1 inch Cinnamon stick, Fennel seeds – 1 tsp)
• Butter – 2 to 3 tbsp
• Oil - 1 tbsp
• Lemon juice – 1 tsp. ( about half a lime I used)
• Salt to taste

Preparation:

Wash and soak Basmati rice for half an hour.  Meanwhile we can make the other stuff ready, so that the timing will be correct.

Chop off the roots from the methi leaves, rinse well in water, roughly chopped. Usally there will be lot of mud in that, so rinse well.

Cut the onions into thin slices.

Grind 1-2 green chilies + 5 pods of garlic + 1 inch piece ginger into smooth paste.

Method:

In a pressure cooker, add a tbsp of butter and a tsp of oil.

Add the spices mentioned. Fry for a min in medium flame.

Add the ginger – Garlic – chili paste.  Fry it in low flame. In higher flame it might get burnt.

Add the onion, fry it. Need not wait till it browns.

Add the peas and methi and fry 1-2 mins.

Add 4 cups of water. 1:2 rice water ratio works for me. I have taken 2 cups of rice, so 4 cups of water. Mix it well.

Let the water boil well. 

Add the salt and mix well.

Drain the rice to remove excess water and add to the boiling water.

Add a tbsp of butter. Mix it well. Let the mixture start boil for a minute or two.

Close the lid and and put on the weight and cook for 15 mins in LOW flame.

No need to wait for the whistle. Once the pressure is released, add a tsp of lime juice and a tbsp butter to enhance the taste.

Mix gently.

Serve hot with raita or curd.

Making video .. below.

Note : Also adding methi will not give any bitter taste to the pulav. It will be very tasty