Name: Methi Matar Pulao
Prep time: 20 min
Cook time: 20 min
Total time: 60 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Basmati Rice, washed and soaked; 1 cup Fenugreek Leaves, methi, tightly packed and finely chopped; ½ cup Green Peas, fresh or frozen; 1 medium Onion, finely sliced; 2 tbsp Ghee; 1 tsp Cumin Seeds; 1 tbsp Ginger-Garlic Paste; 2 Green Chili Pepper, finely chopped; ¼ tsp Ground Turmeric; ½ tsp Garam Masala; 1 tsp Salt, to taste; 300 ml Water

1 hrtotal

40 min hands-on20 min hands-off

Prep 20 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Heat ghee in a wide pan or pressure cooker over medium flame. The richness of ghee perfectly balances the slight bitterness of the fenugreek.
Add the cumin seeds and let them splutter. Add the sliced onions and sauté until they turn a light golden color.
Stir in the ginger garlic paste and finely chopped green chillies. Cook for 1 minute until fragrant.
1 min
Add the finely chopped fenugreek (methi) leaves. Sauté on medium-high heat for 3-4 minutes until the leaves wilt completely and release their distinctive aroma.
3–4 min
Toss in the green peas, turmeric powder, and garam masala. Mix well and cook for another minute.
Drain the soaked basmati rice and add it to the pan. Gently stir to coat the rice grains with the vibrant green masala.
Pour in the measured water and add the salt. Bring the contents to a rolling boil.
Reduce the heat to low, cover with a tight-fitting lid, and simmer for 12-15 minutes until the rice is fully cooked and the water is absorbed.
12–15 min
Turn off the heat. Let the pulao rest for 5 minutes before fluffing it gently to serve.
5 min

How to tell it's done

A hearty, rustic rice dish dotted with bright green peas and dark green fenugreek flecks, offering a mildly earthy and savory bite.

Getting it right

Tip

Frying the methi leaves properly in ghee before adding water is essential; it eliminates their harsh bitterness and brings out a deep, savory flavor.

What to serve it with

Excellent when paired with a simple Tomato Garlic Raita or a bowl of warm Dal Tadka.

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Ingredients