FENUGREEK LEAVES AND PEAS PILAF

METHI MATAR PHULAO
MENTYA SOPPU - BATANI PHULAO

NORTH INDIAN STYLE

You Need: (To serve 4 people)

• Washed Rice (Chawal/Akki) - (2 medium cups)
• Washed and Finely chopped Fenugreek Leaves (Methi/Mentya Soppu) - (2 medium bunches/1 medium cup)
• Green Peas (Matar/Batani) - (1 medium cup)

If you are not using frozen Green Peas but fresh green peas, half cook them in boiling water for about 10 minutes or microwave them for about 5 minutes.

• Chopped Onions (Pyas/Kaanda/Eerulli) - (1 medium cup) Optional
• Chopped Tomatoes - (1 medium cup) Optional
• Garlic Paste/Finely Grated Garlic (Lasan/Bellulli) - (1 tbsp)
• Ginger Paste/Finely Grated Ginger (Adrak/Shunti) - (1 tbsp)
• Finely Chopped Green Chillies (Hara Mirch/Hasi Menasinakai) - (2-3)

• Broken Cashewnuts (Kaaju/Godambi) - (a handful) Optional

• Turmeric Powder (Haldi/Arisina) - (1 tsp)
• Red Chillie Powder (Lal Mirch/Kempu Menasu) - (½ tsp) Optional

          As you are already using green chillies, use red chillie powder only if you like your Pilaf more hot and spicy.

• Coriander Powder (Dhaniya powder/Kottambari Pudi)- (1 ½ tbsp)
• Cumin Powder (Jeera powder/Jeerige pudi)- (1 ½ tsp)
• Garam Masala Powder - (1 ½ tbsp)

      For Seasoning:

• Clarified Butter (Ghee/Tuppa) - (2 tbsp)

          Instead of Clarified Butter you can use oil.

• Cumin seeds (Jeera/Jeerige) - (1 tsp)
• Fenugreek seeds (Methi ke dane/Mentya) - (1 tsp)
• Bay Leaves (Phulao Yele) - (1-2)
• Cardamom (Ilaichi/Yelakki) - (4-5)
• Cloves (Lavang/Lavanga) - (4-5)
• Cinnamon sticks (Dalchini/Chakke) - (2-3 sticks)

• Lime Juice (Nimbu ka Ras/Nimbe Rasa) - (1 tbsp/½ Lime) Optional
• Salt
• Water (4 medium cups)

Method:

• Soak Rice in warm water for about 20 minutes and drain out the water.

• Soak the finely chopped Fenugreek leaves in salt water for about 20 minutes and drain out the water.

• Heat 1 tbsp of clarified butter (Ghee) or Oil in a pan. Add Cumin seeds and Fenugreek seeds. Saute for 2-3 seconds. Add soaked rice, Turmeric powder and little salt. Saute for 5-6 minutes until you can smell the sweet aroma of rice and ghee.

• Add 4 cups of water (double the quantity of rice) and mix well. Cover the lid and cook the rice on a medium flame for about 15 minutes without disturbing it.

• Heat 1 tbsp clarified butter (Ghee) or oil in a pan. Add Whole Garam masala (Bay leaves, Cardamom, Cloves, Cinnamon sticks), broken Cashewnuts. Saute for 2-3 seconds until the cashewnuts turn slight golden brown.

• Add chopped Onions, finely grated Ginger, finely grated Garlic, finely chopped Green Chillies and a little salt. Mix well and saute for 2 minutes until onions turn tender.

• Add chopped Tomatoes. Mix well and saute for 2 minutes until Tomatoes turn soft.

• Add Green Peas, finely chopped Fenugreek leaves, Red Chillie powder, Coriander powder, Cumin powder, Garam Masala powder and little salt if required. Mix well and saute for 3-4 minutes until the Fenugreek leaves shrink and green peas get cooked.

• Add the Fenugreek-Green Peas mixture and Lime juice to the cooked rice and give a gentle mix.

Serve Hot with Papad and Pickle :) You can also serve with a small cup of curd :)