Methi Matar Pulao Recipe/Fragrant Fenugreek Green Peas Rice in Pressure Cooker/Karwa Chauth Special

Rajan Singh Jolly Guide 3 days ago

Description

Learn how to make aromatic, non-sticky, and flavorful Methi Matar Pulao (Fenugreek & Green Peas Rice) in just minutes! This simple one-pot recipe is made without onion and garlic, making it an ideal satvik dish to enjoy for your Karwa Chauth feast, Diwali, or any festive lunch/dinner.

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#MethiMatarPulao #KarwaChauthSpecial #MatarPulao #NoOnionNoGarlic #RajanSinghJolly

Video Timestamps
0:00 – Introduction (No Onion, No Garlic Special)
0:18 – Heating Oil & Whole Spices (Khada Masala)
1:18 – Adding Ginger & Green Chilies
1:36 – Sautéing Fresh Methi (Secret to remove bitterness)
2:48 – Adding Green Peas & Spices
3:22 – Adding Soaked Basmati Rice & Water Ratio
4:04 – Pressure Cooking (1 Whistle)
4:25 – Opening the Cooker & Checking the Texture
4:45 – Plating the Karwa Chauth Thali & Serving Suggestions

Ingredients List
Basmati Rice: 1.5 cups (washed thoroughly & soaked for 20 minutes)
Fresh Fenugreek Leaves (Methi): 250 g (cleaned, washed 3–4 times & finely chopped)
Green Peas (Matar): 1 cup (frozen or fresh)
Cold Pressed Peanut Oil / Desi Ghee: 2 tbsp
Water: 2.5 cups + 2 tbsp
Whole Spices (Khada Masala):
Cumin Seeds (Jeera): 1 tsp
Green Cardamom (Chhoti Elaichi): 2 (crushed)
Black Cardamom (Badi Elaichi): 1 (crushed)
Bay Leaves (Tej Patta): 2
Cloves (Laung): 4
Cinnamon Stick (Dalchini): 1 small piece (broken into small bits)
Aromatics & Seasonings:
Ginger (Adrak): 1 tbsp (grated)
Green Chili (Hari Mirch): 1 (finely chopped, or to taste)
Rock Salt: 2 tsp (or to taste)
Red Chili Powder: ½ tsp

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Please watch: "Burhani Raita Recipe | Authentic Hyderabadi Garlic Raita"
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