Authentic Sindhi Methi Matar Pulao Recipe
This Sindhi Methi Matar Pulao Recipe is the most authentic version of this Sindhi Pulao. Follow this Step-By-Step recipe to make these luscious and filling pulao in your kitchen.
Servings Prep Time
4People 30Minutes
Cook Time
25Minutes
Servings Prep Time
4People 30Minutes
Cook Time
25Minutes
Instructions
  1. Heat 4 Tbsp. Oil in a pan on medium flame.
  2. 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.
  3. 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.
  4. Cook Fenugreek Leaves / Methi & Green Garlic / Hari Lehsun for about 1 minute.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. After about 10 minutes of cooking, mix the rice gently using a folk to distribute Fenugreek Leaves / Methi & Peas evenly in the rice.
  12. Turn off the flame / heat and dish out in a serving bowl.
  13. Serve with Sindhi Style Fried Potatoes, Yogurt (dahi) & papad. This pulao is a meal in itself.
Recipe Notes

Contact Chef: Payal Jethani

Tips:

  1. Wash & presoak the rice 30 minutes prior to cooking.
  2. All the cooking till the point of adding rice should be done on medium flame.
  3. 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.

Check Out: Other Sindhi Recipes

Goes well with: Serve with Sindhi Style Fried Potatoes, Yogurt (Dahi) & papad. This pulao is a meal in itself.