Methi Matar Pulao Recipe - Fenugreek Green Peas Pulao
A vegetarian Indian recipe with green peas (matar) - steamed, rice, methi leaves (fenugreek leaves) - rinsed and chopped. Ready in 1h 5m, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
13 steps- 1
To begin making the Methi Matar Pulao Recipe, we will be cooking the pulao in a single pot
methi leaves (fenugreek leaves) - rinsed and chopped(200 grams) - 2
Keep the steamed green peas aside, we will add it towards the end when the entire pulao is cooked
green peas (matar) - steamed(1 cup)green chillies - slit(2) - 3
Begin by heating oil in a heavy bottomed pan over medium heat
- 4
Add cumin seeds, grated ginger and sauté for a few seconds
cumin seeds (jeera)(1 teaspoon)ginger - grated(1 teaspoon) - 5
Stir in the fenugreek leaves, turmeric powder and saute until the leaves have softened
methi leaves (fenugreek leaves) - rinsed and chopped(200 grams)turmeric powder (haldi)(1/2 teaspoon) - 6
Add in the whole spices, salt, green chilies and the rice,Add in 1 cup of coconut milk and 1 cup of water
green peas (matar) - steamed(1 cup)rice(1 cup)green chillies - slit(2)coconut milk(1 cup)salt - to taste - 7
Check the salt and adjust to suit your taste
salt - to taste - 8
Bring the methi rice to a quick boil
rice(1 cup)methi leaves (fenugreek leaves) - rinsed and chopped(200 grams) - 9
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 methi leaves until all the water is completely absorbed
rice(1 cup)methi leaves (fenugreek leaves) - rinsed and chopped(200 grams) - 10
Once you notice all the water is completely absorbed, turn off the heat and allow the Methi Matar Pulao to rest for about 5 minutes
methi leaves (fenugreek leaves) - rinsed and chopped(200 grams) - 11
After 5 minutes open the pan, add the steamed peas and a tablespoon of ghee
green peas (matar) - steamed(1 cup)tablespoons ghee - or sesame oil(2) - 12
Stir in to combine well into the rice and the Methi Matar Pulao is now ready to be served warm
rice(1 cup)methi leaves (fenugreek leaves) - rinsed and chopped(200 grams) - 13
The Methi Matar Pulao makes a great lunch box meal filled with nutrition of methi and rice, when served along with Tomato Onion Raita and a roasted Papad
rice(1 cup)methi leaves (fenugreek leaves) - rinsed and chopped(200 grams)
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Methi Matar Pulao Recipe - Fenugreek Green Peas Pulao
A vegetarian Indian recipe with green peas (matar) - steamed, rice, methi leaves (fenugreek leaves) - rinsed and chopped. Ready in 1h 5m, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
13 steps- 1
To begin making the Methi Matar Pulao Recipe, we will be cooking the pulao in a single pot
methi leaves (fenugreek leaves) - rinsed and chopped(200 grams) - 2
Keep the steamed green peas aside, we will add it towards the end when the entire pulao is cooked
green peas (matar) - steamed(1 cup)green chillies - slit(2) - 3
Begin by heating oil in a heavy bottomed pan over medium heat
- 4
Add cumin seeds, grated ginger and sauté for a few seconds
cumin seeds (jeera)(1 teaspoon)ginger - grated(1 teaspoon) - 5
Stir in the fenugreek leaves, turmeric powder and saute until the leaves have softened
methi leaves (fenugreek leaves) - rinsed and chopped(200 grams)turmeric powder (haldi)(1/2 teaspoon) - 6
Add in the whole spices, salt, green chilies and the rice,Add in 1 cup of coconut milk and 1 cup of water
green peas (matar) - steamed(1 cup)rice(1 cup)green chillies - slit(2)coconut milk(1 cup)salt - to taste - 7
Check the salt and adjust to suit your taste
salt - to taste - 8
Bring the methi rice to a quick boil
rice(1 cup)methi leaves (fenugreek leaves) - rinsed and chopped(200 grams) - 9
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 methi leaves until all the water is completely absorbed
rice(1 cup)methi leaves (fenugreek leaves) - rinsed and chopped(200 grams) - 10
Once you notice all the water is completely absorbed, turn off the heat and allow the Methi Matar Pulao to rest for about 5 minutes
methi leaves (fenugreek leaves) - rinsed and chopped(200 grams) - 11
After 5 minutes open the pan, add the steamed peas and a tablespoon of ghee
green peas (matar) - steamed(1 cup)tablespoons ghee - or sesame oil(2) - 12
Stir in to combine well into the rice and the Methi Matar Pulao is now ready to be served warm
rice(1 cup)methi leaves (fenugreek leaves) - rinsed and chopped(200 grams) - 13
The Methi Matar Pulao makes a great lunch box meal filled with nutrition of methi and rice, when served along with Tomato Onion Raita and a roasted Papad
rice(1 cup)methi leaves (fenugreek leaves) - rinsed and chopped(200 grams)
Rate this recipe
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