Methi Matar Pulao | Achaari Raita

• 

Wash the basmati rice under running water until the water runs clear. Soak the rice in water for about 20 minutes. Drain and set aside.
Heat oil in a deep-bottomed pan or pressure cooker. Add cumin seeds, cloves, and black peppercorns. Let them splutter. Add thinly sliced onions and sauté until they turn golden brown. Add chopped ginger, slit green chillies, and chopped garlic. Sauté for another minute until the raw smell disappears. Add kasoori methi and mix well.

• 

Pour in 3 cups of water and add salt to taste. Bring the water to a boil. Once the water comes to a boil, add the soaked and drained basmati rice along with green peas. Stir gently. Cover the pan with a lid and cook the pulao on low heat until the rice is cooked and all the water is absorbed. If using a pressure cooker, cook for 1 whistle. Once cooked, fluff the pulao gently with a fork. Serve hot Methi Matar Pulao with Achari Raita.

• 

For Achari Raita - Heat mustard oil in a small pan. Add cumin seeds, kalonji, fennel seeds, grated ginger, slit green chillies, and heeng. Sauté for a minute. Remove the pan from heat and let the tempering cool down slightly. In a bowl, whisk the curd until smooth. Add the tempering mixture to the curd and mix well. Season with salt and pepper powder. Mix again. Garnish with chopped coriander.

Serve the Methi Matar Pulao hot with the chilled Achari Raita. Enjoy your meal!