Methi matar rice

Fresh methi leaves and sweet green peas, such a heavenly combo.. when cooked along with steamy hot rice it becomes a wonderful breakfast or lunch option.

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 7


Ingredients: 

1. Fresh methi leaves 1 bunch
2. Green peas 200gms (frozen or fresh)
3. Onions 2
4. Tomatoes 3
5. Green chillies 10-12
6. Fresh coconut 1/2 cup
7. Coriander leaves
8. Salt
9. water
10. Cinnamon stick 1 inch
11. Clove pods 4
12. Garam masala powder 1 tsp
13. Mustard seeds 1 tsp
14. Jeera seeds 1tsp
15. Dry red chillies 4
16. Rice 2.5 cups

Method: 

1. Wash the methi leaves thoroughly and cut them. Keep aside.
2. Heat oil in a pressure cooker and make seasoning of mustard seeds, dry red chillies.
3. Now add the cut methi leaves and saute for about 2-3 minutes.
4. Grind coconut along with green chillies, tomatoes, onions, coriander leaves, cinnamon, clove pods and jeera seeds to a fine paste. Add water required for grinding.
5. Once done add this paste to the pressure cooker and mix well.
6. Saute for about a minute.
7. If you're using fresh green peas add them as well.
8. Add salt, rice and water. Don't add too much of water, else rice will turn soggy.
9. Close and cook for 1 whistle.
10. As the cooker cools, serve hot.

If you're using frozen peas add them after the cooker is cooled and keep the cooker closed for about 5 minutes before you serve.