Sindhi Methi Matar Pulao is a traditional Sindhi Pulao Recipe. This recipe has a few variations in terms of the vegetables but what I present here is the most Authentic & Traditional version of this Sindhi rice recipe.
As the name suggests the main ingredients are Methi i.e. Fenugreek, Matar i.e. Peas & Fresh Green Garlic i.e. Hari Lehsun. Packed with nutrition these pulao are super amazing in taste. This is a special Sindhi winter recipe as methi or fenugreek and fresh garlic is available only during winters. This Sindhi pulao recipe is one of the most common delicacies of the Sindhi household during winters. This ricerecipe is however, super quick and amazingly delectable.
Sindhi Methi Matar Pulao is served with Sindhi Style Fried Potatoes, Yogurt (Dahi) & Papads. This pulao is a meal in itself. It is also best served with Sai Bhaji, fried potatoes or Sindhialoo tuk, fried okra or fried eggplant & not to forget the Sindhi papad. It can also relished with plain yogurt or curd. Believe me, after learning this recipe, you’ll get bored of the plain steamed rice and would relish the Special Sindhi Methi Matar Pulao more.
When the oil heats up add, 2 Tbsp. Finely Chopped Fresh Garlic Bulbs & 2 Pcs Finely Chopped Green Chilies. Sauté them for 30 to 40 seconds on medium flame. Sautéing gives an amazing aroma and taste to our pulao.
After sautéing when the garlic color starts changing to light brown, add 1 Bowl Finely Chopped Fresh Fenugreek Leaves / Methi & ½ Bowl Finely Chopped Green Garlic / Hari Lehsun.
Cook Fenugreek Leaves / Methi & Green Garlic / Hari Lehsun for about 1 minute.
After cooking Cook Fenugreek Leaves / Methi & Green Garlic / Hari Lehsun for 1 minute add, 1 Tbsp. Salt, 2 Tsp. Turmeric Powder / Haldi Powder & 2 Tsp. Red Chili Powder / Lal Mirch Powder. Mix well and cook for about 2 minutes.
After cooking the spices along with the Fenugreek Leaves / Methi add, 1 Bowl Peas. Mix the peas with the Fenugreek Leaves / Methi properly. We will not cook the peas here as they will cook along with the rice and water.
After mixing the peas with Fenugreek Leaves / Methi & spices add 2 Cup Washed and Soaked Basmati Rice. As the rice is soaked and the grains are soft thus, mix the rice with the masala very gently, as we do not want to break the rice grains.
Now add water to the bowl. The water should be twice the quantity of the rice. (Use the same measuring cup as the one use for measuring rice). The ratio of rice to water should be 1:2. This ratio ensures proper cooking of the rice. We will, thus add 4 cups of water.
After adding water, mix well gently. Turn the flame to high and let the rice boil for 10 to 12 minutes. Mix with a spoon gently during the boiling process.
When 80% of the water evaporates / dries up and a little water is left, then cover and cook the rice on low flame for 5 to 10 minutes or till the whole water dries up.
After about 10 minutes of cooking, mix the rice gently using a folk to distribute Fenugreek Leaves / Methi & Peas evenly in the rice.
Turn off the flame / heat and dish out in a serving bowl.
Serve with Sindhi Style Fried Potatoes, Yogurt (dahi) & papad. This pulao is a meal in itself.
Wash & presoak the rice 30 minutes prior to cooking.
All the cooking till the point of adding rice should be done on medium flame.
The water should be twice the quantity of the rice. (Use the same measuring cup as the one use for measuring rice). The ratio of rice to water should be 1:2. This ratio ensures proper cooking of the rice.