Menthi Pachchi Batani Rice / Methi peas pulao / Methi matar pulav

Methi Matar Pulao / Methi Peas Pulav / Methi Matar Bath

Methi matar pulav is a mild flavoured rice. Its nice to prepare this kind of rice once in a while as it is very easy and simple to prepare. While methi is rich in calcium, phosphorus and vitamin C and green peas is rich in Vitamin K, manganese and folate. Green peas is also rich in dietary fiber.So health wise, this recipe passes the test.

Its a known fact that
green leafy veggies are very healthy. Its very common and routine to include palak ( spinach ), amaranthus green ( thotakura ), red sorrel leaves ( gongura ),etc in our daily diet. Methi is one green leafy veggie that is equally great like the others. Many do not like methi as it is a little bitter in taste. But once cooked in the proper way, it gives a unique taste. Methi and mint leaves put together in pulavs and biryanis give a very great flavour.

Its very easy to grow and maintain methi at home. Get the methi seeds ( fenugreek seeds ) to sprout. Put these sprouted seeds in soil and in a few weeks time, you will be ready with your fresh greens. Its actually very nice to grow veggies in our garden and serve our family, of course, provided you have the space to plant. Now, lets get straight to the recipe of Methi Matar Bath.

Preparation :

Get all your spices ready.

 

Heat oil and ghee in a cooker or a pressure pan.

Add in the spices and fry for a minute.

Add broken cashews and fry until they change colour to light brown.

Add in sliced onion and slit green chillies. Saute for 2 minutes.

Put ginger garlic paste. Fry until the onions turn translucent.

Add finely chopped methi leaves.

Saute till the leaves become soft. Add fresh green peas and mix well.

Add washed rice and mix.

Add sufficient water and salt.

Cover with lid and cook until 2-3 whistles. Once cool, remove from flame and spread into a wide plate so that the rice doesnt get sticky. The rice becomes fluffy and grainy. Serve hot with any gravy curry or raita. I have served it with aloo kurma.

Ingredients :

Onion 1
Green Chillies 3
Ginger Garlic Paste 2 tsp
Ghee 2 tbsp
Oil 2 tbsp
Broken cashewnuts handful
Methi leaves 1 cup tightly packed
Green Peas 2 cups
Rice 1.5 cups
Water 2.5 cups
Salt to taste

Spices :

Black Pepper 15 corns
Dalchin 2" piece
Cloves 5
Green cardamom 2
Star anise 1 petal
Japatri ( mace ) 1
Bay leaf 1

  
Method :

1. Keep the spices ready. Finely slice the onion and make a slit in the green chillies. 
2. Heat oil and ghee in a cooker or pressure pan. 
3. Add the spices and fry for a minute.
4. Add broken cashews and fry until they change colour to light brown.
5. Add sliced onions, slit green chillies and ginger garlic paste.
6. Cook until the onions turn pink in colour. 
7. Add finely chopped methi leaves and saute until the leaves become soft.
8. Add fresh green peas and mix well.
9. Add washed rice and water. Put salt and check. 
10. Cover with lid and cook for 2-3 whistles.
11. Once cool, spread the rice into a wide plate for the rice to become grainy.
12. Serve with any curry or raita.

Notes :

• 1 tsp of cumin seeds can be added.
• A few leaves of mint ( pudina ) can be added along with methi leaves. 
• Any other veggies like potato, carrot, cauliflower, beans, etc can be added. I have not added any of these veggies as I served it with kurma curry which contained all these veggies.