For those who watch this space regularly, you would know how much I love one pot meals. Just put everything together in a rice cooker or pan and let it do its thing. Today’s recipe is my spin on the classic and creamy methi malai mattar. It’s a quick recipe and perfect for those days when you don’t want to spend time in the kitchen and also makes a great addition to someone’s lunchbox.

I didn’t have fresh methi, so I used dried methi or kasuri methi, but if you have fresh methi, go ahead and the recipe will be even tastier.

Methi Malai Mattar Pulao

Ingredients:

• 1 cup basmati rice
• 1 small onion, sliced
• ½ cup fresh or frozen peas
• ½ cup fresh or frozen paneer, cut into bite-sized pieces
• 2 tbsp kasuri methi (if using fresh methi, use ½ cup)
• 2 green chillies, slit
• 1-inch piece of ginger, peeled and cut into strips
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 medium-sized dried bay leaf
• 3-4 cloves
• 3-4 cardamom
• 1 piece cinnamon
• Salt to taste
• 2 cups water

Method:

• Wash the basmati rice well a few times and soak it for at least 30 minutes. Keep aside.
• In a pan, heat the ghee, and when the ghee is warm, put in the cumin seeds and let the seeds pop.
• Then add in the bay leaf, cloves, cardamom, and cinnamon and stir for a couple of seconds.
• Add the sliced onions and sauté till the onions become translucent and start browning.
• Then add the peas and sauté for a bit before adding the paneer pieces.
• Now crush the kasuri methi in the palms of your hands and sprinkle it over the peas and paneer. If you are using fresh methi, chop it into small pieces and add it to the pan now.
• Drain the rice, add it to the pan, and sauté for a minute.
• Season the pulao with salt. My rule of thumb is about 1 tsp of salt per cup of rice, but salt as per your discretion.
• If you are using a rice cooker, add the contents of the pan to the rice cooker and add 2 cups of water. Switch on and cook until done.
• If continuing on the pan, add the water, lower the flame to medium-low, and cook covered until the rice is completely cooked. Depending on the rice used, you may want to add more water.
• Once the rice is done in both the rice cooker and the pan, let it sit for at least 10 minutes before opening it.
• Fluff the rice with a spoon and serve hot with a raita and some chips or crisps.