Delicious Methi Matar PulaoVeg

1

Clean the fresh fenugreek leaves by dusting off dirt, removing the roots, and snipping off the tender leaves. Shred the leaves roughly and set them aside.

2

Slice the red onions into thin strips.

3

Crush the garlic cloves and green chilies together until they are roughly broken down (do not make a fine paste).

4

Wash the rice at least three times until the water runs clear, then soak it in fresh water for 20 minutes.

5

Heat a pot on high flame and add ghee.

6

Once the ghee is hot, add the whole garam masala (bay leaf, cloves, and cinnamon).

7

Add the sliced red onions and sauté them until they are translucent or soft.

8

Stir in the crushed garlic and chili mixture and cook until the raw flavor disappears.

9

Add the chopped fenugreek leaves and green peas to the pot and stir-fry them on high heat.

10

Drain the soaked rice and add it to the pot, mixing it thoroughly with the vegetables.

11

Add twice the amount of lukewarm water (2 cups of water for 1 cup of rice) and salt to taste. A good test for salt is ensuring the water tastes like sea water.

12

Bring the mixture to a rolling boil on high heat.

13

Once the water on the surface has mostly evaporated and only small bubbles remain, lower the flame.

14

Cover the pot with a lid and let it cook for exactly 12 minutes.

15

Turn off the heat, but keep the lid closed. Allow the pulao to rest so the steam settles, ensuring the rice becomes soft and fluffy before serving.