This methi matar pulao is a flavorful winter special dish that takes less than 30 minutes to make. It's an easy vegan dish to add to your lunch menu.
This rice is easy to prepare and a one-pot meal. This dish cooks rice with fenugreek leaves, aka methi leaves, green peas, and other aromatic spices to add flavor.
You can make this in a manual pressure cooker on the stovetop or in an instant pot. In an instant pot, pressure cook it for the same time that you will cook your rice (jasmine or basmati). Also, if you have leftover rice, you can saute it easily with methi and spices to make a quick dinner.
Ingredients -
Rice - Basmati rice or Jasmine rice
Methi leaves - Rinse 3 - 4 times and then chop them finely
Green peas - you can take fresh green peas or frozen green peas
Onion - slice them or chop them
Ginger, garlic, and green chili - crush them roughly
Ground spices - turmeric powder, coriander powder, red chili powder, and salt to taste
Whole spices - bay leaf, cardamom, cinnamon, cloves, black pepper, cumin seeds
Garnish - cilantro leaves, lemon juice
How To Make Methi Matar Pulao?
Heat ghee or oil in a pressure cooker. Add the whole spices and cumin seeds. Saute for 20 - 30 seconds or till cumin crackles completely. Add crushed ginger, garlic, and green chili. Saute for a minute. Then add chopped onions and saute till translucent.
Add chopped fenugreek or methi leaves, followed by green peas. Mix them well and add the ground spices. Mix and saute for another minute. Now add soaked rice and give them a nice stir. Add water as required (2 parts for 1 part of rice). Close the lid of the pressure cooker and cook for three whistles.
Let the pressure release naturally, and then open the lid. Fluff the rice with a fork and drizzle some fresh lemon juice. Sprinkle some finely chopped cilantro leaves. Give it a gentle stir. Methi matar pulao is ready to serve now.
What to serve with methi matar pulao?
Check out my collection of the best raita recipes from the blog and choose the best one.
Try a few of these items with this aromatic pulao.
Recipe card for methi matar pulao
Methi Matar Pulao
Equipment
- 1 Pressure Cooker or instant pot
- 1 Spatula
Ingredients
- 1 cup rice
- 2 cup chopped fenugreek leaves
- ยผ cup green peas
- 2 - 3 tbsp ghee or any vegetable oil
- 1 tsp cumin seeds
- 1 pinch asafoetida/ hing
- 1 medium onion sliced or roughly chopped
- 3 - 4 garlic pods crushed or minced
- ยฝ ginger
- 1 green chillies finely chopped
- 1 tsp lemon juice
- 1 tbsp coriander leaves finely chopped
Ground Spices
- ยฝ tsp turmeric powder
- 2 tsp coriander powder
- ยฝ - 1 tsp red chilli powder as per taste
- 1 tsp salt or as per taste
Whole spices
- 1 bay leaf
- 3 cloves
- 2 cardamom
- ยฝ inch cinnamon stick
- 5 - 7 black pepper whole
Instructions
- Rinse rice and soak for 10 minutes.
- Wash the leaves and chop them finely.
- Heat ghee or oil in a pressure cooker.
- Add the whole spices and cumin seeds. Saute for 20 - 30 seconds or till cumin crackles completely.
- Add crushed ginger, garlic, and green chili. Saute for a minute.
- Then add chopped onions and saute till translucent.
- Add chopped fenugreek or methi leaves, followed by green peas.
- Mix them well and add the ground spices. Mix and saute for another minute.
- Now add soaked rice and give them a nice stir.
- Add water as required (2 parts for 1 part of rice).
- Close the lid of the pressure cooker and cook for 3 whistles.
- Let the pressure release naturally and then open the lid.
- Fluff the rice and, drizzle some fresh lemon juice and add some finely chopped cilantro leaves.
- Give it a gentle stir. Methi Matar Pulao is ready to serve now.
Nutrition
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