Methi Matar Pulao | Fenugreek Leaf Green Peas Pulao

Name: Methi Matar Pulao | Fenugreek Leaf Green Peas Pulao
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Indian
Ingredients: 1 cup Green Peas (1 cup Green peas (Matar) steamed); 1 cup Seeraga Samba Rice (1 cup Seeraga (Jeeraga) Samba rice); 200 g Fenugreek Leaf (200 grams Methi Leaves (Fenugreek Leaves) rinsed and chopped); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 4 cloves Garlic (4 cloves Garlic finely chopped); 1 piece Ginger (1 inch Ginger finely chopped); 2 pieces Green Chili (2 Green Chillies finely chopped); 1 cup Coconut Milk (1 cup Coconut milk); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 2 pieces Cloves (2 Cloves (Laung)); 2 pieces Cardamom (2 Cardamom (Elaichi) Pods/Seeds); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 1 piece Bay Leaves (1 Bay leaf (tej patta) torn); 2 tbsp Clarified Butter (2 tablespoons Ghee); 0 pieces Table Salt (Salt to taste)

An Indian aromatic rice dish where fenugreek leaves and green peas are cooked with whole spices and coconut milk in a pressure cooker for a creamy, flavorful pulao.

65 minIndian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Green Peas1 cup · 1 cup Green peas (Matar) steamed
Seeraga Samba Rice1 cup · 1 cup Seeraga (Jeeraga) Samba rice
Fenugreek Leaf200 g · 200 grams Methi Leaves (Fenugreek Leaves) rinsed and chopped
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Garlic4 cloves · 4 cloves Garlic finely chopped
Ginger1 piece · 1 inch Ginger finely chopped
Green Chili2 pieces · 2 Green Chillies finely chopped
Coconut Milk1 cup · 1 cup Coconut milk
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Cloves2 pieces · 2 Cloves (Laung)
Cardamom2 pieces · 2 Cardamom (Elaichi) Pods/Seeds
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Bay Leaves1 piece · 1 Bay leaf (tej patta) torn
Clarified Butter2 tbsp · 2 tablespoons Ghee
Table Salt0 pieces · Salt to taste

Make it mine in the app

Steps

1To begin making the Methi Matar Pulao Recipe, we will be cooking the pulao in a pressure cooker.
2Before starting this Methi Matar Pulao recipe, have all your ingredients ready and your green peas already steamed. This will make the cooking process smoother.
3In a pressure cooker, warm 2 tablespoons of ghee over medium heat. The aroma of ghee adds a wonderful depth to this recipe.
4Once the ghee is hot, add the cumin seeds and let them sizzle for a few seconds. Next, stir in the ginger, green chillies and garlic to release its fragrant oils. Then, toss in the cloves, cardamom pods, cinnamon stick, and bay leaf. Sauté these whole spices until they become aromatic, about 30 seconds.
5Reduce the heat slightly and add the chopped methi leaves (fenugreek leaves). Sprinkle the turmeric powder over them, stir, and let the leaves cook down for a minute or two. This step is key in this recipe because cooking off some of the natural bitterness of fenugreek ensures a better flavour.
6Gently stir in the rinsed rice. Coat the rice grains with the sautéed spices and methi leaves. This step helps infuse each grain with the flavours of the recipe.
7Carefully add 1 cup of coconut milk along with 1 cup of water. Stir well to evenly distribute the liquids. At this point, season with salt to suit your taste. The coconut milk in this recipe gives a creamy hint that pairs beautifully with fenugreek and peas.
8Cover the pressure cooker, increase the heat and cook for two whistles. After two whistles, turn the heat to low and simmer for 3 to 4 minutes and turn off the heat.
9Allow the pressure to release naturally.
10Once the pressure is released, let the pulao rest, covered, for 5 minutes. This resting time is a small but critical part of the recipe—it allows the grains to firm up and absorb any remaining steam.
11After 5 minutes, remove the lid and gently fold in the steamed green peas. Add an extra tablespoon of ghee if desired, then fluff the rice carefully with a fork or spoon so that the grains remain separate. Now your Methi Matar Pulao recipe is ready to be served hot.
12Serve your aromatic Methi Matar Pulao recipe with a cooling Tomato Onion Raita and a crispy roasted papad. This combination creates a complete meal, perfect for lunch or dinner. Enjoy!