Methi Matar Pulao – a flavourful one pot rice dish made using fresh methi leaves and peas.
Winter has arrived, bringing with it an abundance of fresh seasonal vegetables. Among them, vibrant methi leaves and sweet green peas are at their peak—so what better time to make Methi Matar Pulao than now?
The earthy, slightly bitter notes of methi perfectly balance the natural sweetness of fresh peas, creating a comforting, nutritious dish ideal for chilly days. Fragrant whole spices like cumin, cinnamon, cardamom, cloves, and bay leaves infuse this pulao with warmth and depth, making every bite aromatic and flavorful.
Whether you’re preparing a quick weekday meal or enjoying a relaxed weekend lunch, Methi Matar Pulao is the perfect choice to savor the season’s best.
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Step-wise recipe with pictures
Wash and soak basmati rice for 30 minutes.
Heat ghee and oil in a pan. Add cumin seeds, bay leaf, cardamom, cinnamon, cloves and black pepper. Saute for few seconds until they turn aromatic.
Add onion , green chillies and saute till the onion turns soft.
Stir in a teaspoon of ginger garlic paste and saute until it loses its raw smell.
Add chopped methi leaves and saute briefly.
Add the shelled peas and mix.
Add coriander powder, garam masala and salt as per taste and give it a quick mix.
Now add in the soaked rice and mix well.
Finally add some chopped coriander leaves and mix.
Add 1 ½ cups of water. Close the pressure cooker and cook for 3 whistles.
Open the pressure cooker when the pressure releases naturally. Fluff up the rice. Serve Methi Matar Pulao with some raita and pickle.
Recipe Card
Methi Matar Pulao
Ingredients
- 1 cup basmati rice
- 2 cups chopped methi leaves
- ½ cup fresh peas
- 1 tsp ghee
- 1 tsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 inch cinnamon
- 2 green cardamoms
- 2 cloves
- 3 to 4 black pepper
- 1 large onion, chopped
- 2 green chillies, sliced
- 1 tsp ginger garlic paste
- 1 tsp coriander powder
- ½ tsp garam masala
- salt as per taste
- 1 cup chopped coriander leaves
- 1 ½ cups water
Instructions
- Wash and soak basmati rice for 30 minutes.
- Heat ghee and oil in a pan.
- Add cumin seeds, bay leaf, cardamom, cinnamon, cloves and black pepper. Saute for few seconds until they turn aromatic.
- Add onion , green chillies and saute till the onion turns soft.
- Stir in a teaspoon of ginger garlic paste and saute until it loses its raw smell.
- Add chopped methi leaves and saute briefly.
- Add the shelled peas and mix.
- Add corianderpowder, garam masala and salt as per taste and give it a quick mix.
- Now add in the soaked rice and mix well.
- Finally add some chopped coriander leaves and mix.
- Add 1 ½ cups of water.
- Close the pressure cooker and cook for 3 whistles.
- Open the pressure cooker when the pressure releases naturally. Fluff up the rice.
- Serve it hot with some raita and pickle.
Recipe Video
More One Pot Rice Recipes
Dal Rasam Rice
Soya Granules Pulao
Tomato Pulao
Andhra style Veg Pulao
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