Methi Matar Pulao – Recipe


1 cup Green peas (Matar) , steamed
1 cup Rice
200 grams Fenugreek Leaves ( Methi) , rinsed and chopped
1 teaspoon Cumin seeds
1 teaspoon Ginger , grated
2 Green Chillies , slit
1 cup Coconut milk
1/2 teaspoon Turmeric powder (Haldi)
2 cloves , 2 cloves
2 Cardamom (Pods /Seeds)
1 inch Cinnamon Stick
1 Bay leaf (tej patta) , torn
2 tablespoons Ghee , or Sesame oil
Salt , to taste

Directions for Methi Matar Pulao Recipe (Spicy Fenugreek Leaf & Green Pea Rice)

To begin making the Methi Matar Pulao Recipe, we will be cooking the pulao in a single pot. Keep the steamed green peas aside, we will add it towards the end when the entire pulao is cooked.

Begin by heating oil in a heavy bottom sauce pan over medium heat. Add cumin seeds, grated ginger and sauté for a few seconds.

Stir in the fenugreek leaves, turmeric powder and saute until the leaves have softened. Add in the whole spices, salt, green chilies and the rice. Add in 1 cup of coconut milk and 1 cup of water. Check the salt and adjust to suit your taste.

Bring the methi rice to a quick boil. Once the rice comes to a boil, turn the heat to low, cover the pan and allow the rice to cook along with the spices and leaves until all the water is completely absorbed.

Once you notice all the water is completely absorbed, turn off the heat and allow the rice to rest for about 5 minutes.

After 5 minutes open the pan, add the steamed peas and a tablespoon of ghee. Stir in to combine well into the rice and the Methi Matar Pulao is now ready to be served warm.

The Methi Matar Pulao Recipe makes a great lunch box meal filled with nutrition of methi and rice, when served along with Tomato Onion Raita.


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