Methi Matar Pulao | One Pot Meal

Methi Matar Pulao is an easy, healthy and delicious rice dish made with fresh methi/fenugreek leaves, matar, basmati rice and spices.

Methi Matar Pulao is an easy, healthy and delicious rice dish made with fresh methi/fenugreek leaves, matar, basmati rice and spices. The dish is known for its unique blend of flavors, with the slightly bitter and earthy taste of methi balanced by the natural sweetness of peas, making it a perfect meal for lunch or dinner.

Methi Matar Pulao is a beginner friendly recipe that is simple and easy to make. This easy one pot wonder meal can be prepared in pressure cooker, Instant pot or in a pot on stovetop.

The dish is also appreciated for its nutritional benefits, as fenugreek leaves are rich in iron and vitamins, making this a wholesome and flavorful choice for meals.

Learn how to make flavorful and aromatic Methi Matar Pulao with fresh methi leaves, matar, fragrant spices and basmati rice. This easy step by step recipe will guide you to make this delicious wholesome meal. This one pot recipe comes together in no time. It can be paired with raita of your choice, papad or pickle.

Recipe video for Methi Matar Pulao :-

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How to make Methi Matar Pulao :-

Take basmati rice in a bowl, rinse it well and soak in enough water for 20 minutes.

In a pressure cooker heat oil and ghee over medium heat.

Once oil is hot, add whole spices (cinnamon stick, black pepper, cloves, green cardmom, star anise, black cardmom, cumin seeds, bay leaf) and saute until turns aromatic. Then add cashews and saute for 2 minutes.

Add sliced onion, ginger garlic paste and saute until onion starts to brown.

Now add chopped methi leaves, sliced tomato, turmeric powder, coriander cumin powder, garam masala and saute until tomato turns soft and mushy.

Drain off water from the soaked basmati rice and add it to pressure cooker along with green peas, green chili, coriander leaves and saute for a minute.

Pour in water. Add salt to taste and stir well.

Close the lid and pressure cook for 2 whistles over medium high heat and then turn off the heat.

Allow the pressure release naturally for 10 minutes then open the pressure cooker and fluff it with a fork. Let it rest for 5 more minutes and then garnish with coriander leaves.

Enjoy Methi Matar Pulao with raita, papad or pickle.

Tips :-

Use good quality basmati rice for pulao. Basmati rice should be fragrant and long grain to get good result.

Make sure to soak rice for 20 minutes before cooking.

Adjust spice level as per your taste.

Methi Matar Pulao | One Pot Meal

Recipe by Divya PatelCourse: MainCuisine: Indian

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Total time

25

minutes

Methi Matar Pulao is an easy, healthy and delicious rice dish made with fresh methi/fenugreek leaves, matar, basmati rice and spices. This dish is known for its unique blend of flavors, with the slightly bitter and earthy taste of methi balanced by the natural sweetness of peas, making it a perfect meal for lunch or dinner.

Ingredients

• 1 Tbsp Oil

• 1 Tbsp Ghee

• 1 Inch Cinnamon Stick

• 5 Black Pepper

• 2 Cloves

• 2 Green Cardmom

• 1 Star Anise

• 1 Black Cardmom

• 1 Tsp Cumin Seeds

• 2 Bay Leaf

• 7-8 Cashews

• 1 Onion (sliced)

• 1 Tsp Ginger Garlic Paste

• ¾ Cup Methi/Fenugreek Leaves (chopped)

• 1 Tomato (sliced)

• ¼ Tsp Turmeric

• 1 Tsp Coriander Cumin Powder

• ½ Tsp Garam Masala

• 1 Cup Basmati Rice (soaked 20 minutes)

• ¼ Cup Green Peas (Matar)

• 2 Green Chili (slit)

• 2 Tbsp Coriander Leaves (chopped)

• 1 ¼ (1.25) Cup Water

• Salt to Taste

Directions

• Take basmati rice in a bowl, rinse it well and soak in enough water for 20 minutes.
• In a pressure cooker heat oil and ghee over medium heat.
• Once oil is hot, add whole spices (cinnamon stick, black pepper, cloves, green cardmom, star anise, black cardmom, cumin seeds, bay leaf) and saute until turns aromatic. Then add cashews and saute for 2 minutes.
• Add sliced onion, ginger garlic paste and saute until onion starts to brown.
• Now add chopped methi leaves, sliced tomato, turmeric powder, coriander cumin powder, garam masala and saute until tomato turns soft and mushy.
• Drain off water from the soaked basmati rice and add it to pressure cooker along with green peas, green chili, coriander leaves and saute for a minute.
• Pour in water. Add salt to taste and stir well.
• Close the lid and pressure cook for 2 whistles over medium high heat and then turn off the heat.
• Allow the pressure release naturally for 10 minutes then open the pressure cooker and fluff it with a fork. Let it rest for 5 more minutes and then garnish with coriander leaves.
• Enjoy Methi Matar Pulao with raita, papad or pickle.

Notes :-

• Use good quality basmati rice for pulao. Basmati rice should be fragrant and long grain to get good result.
• Make sure to soak rice for 20 minutes before cooking.
• Adjust spice level as per your taste.