Methi matar pulao - 1
  • Recipe Cusine : Indian
  • Prep Time : 15 Minutes
  • Cook time : 20 Minutes
  • Serves : 2-3
  • Author : Jeyashri
  • Recipe Category : Lunch | Dinner
  • Description : Methi matar pulao recipe with video and step by step pictures, pulao made with methi leaves and green peas, a perfect one pot meal and and ideal pulao for lunch box too.

Basmati rice 1 cup Oil 3 tsp Butter 1 tblsp Green chili 2 Cloves 3 (optional) Cumin seeds 1 tsp Onion 1 thinly sliced Ginger garlic paste 1 tsp Water 1 and 1/4 cup Salt as needed Green peas 1/2 cup Garam masala 1 tsp (optional) Methi leaves 1/2 cup (chopped) Coriander leaves 1/2 cup (finely chopped) Mint leaves 1/4 cup (finely chopped)

Video of how to make Methi Matar pulao

Method :

  • Wash and soak the basmati rice in 1 and 1/4 cup water for 20 minutes.
  • In a pressure cooker add the butter and ghee.
  • Add in the cloves, cumin seeds and slit green chili.
  • Saute for a few seconds and add in the onions.
  • Cook till translucent.
  • Add the ginger garlic paste and cook till the raw smell goes off.
  • Cook in a low flame. Ensure not to burnt it.
  • Add the chopped methi leaves, coriander leaves and mint leaves.
  • Saute for a minute.
  • Add the green peas. I used frozen peas, you can add fresh peas too.
  • Add salt.
  • Add garam masala, if adding and mix well.
  • Add the soaked rice and the water.
  • Mix well and cover the cooker.
  • Let this cook till 1 whistle and then simmer it to the lowest flame possible for 10 minutes.
  • Switch off the flame after 10 minutes.
  • Once the pressure is automatically released, open the cooker.
  • Gently mix the rice without breaking it.
  • Serve hot with any raita of your choice.
  • We had with dhaba style paneer with the methi matar pulao.
  1. You can add carrot and beans along with green peas.
  2. Along with cloves few other whole spices like cardamom, bay leaf, star anise can be added.
  3. Methi matar pulao serves tastes nice even when it is not hot, so you can pack for kids lunch box too.

Method with step by step pictures :

  • Wash and soak the basmati rice in 1 and 1/4 cup water for 20 minutes.
  • In a pressure cooker add the butter and ghee.
  • Add in the cloves, cumin seeds and slit green chili.
  • Saute for a few seconds and add in the onions.
Methi matar pulao 1 - 2
  • Cook till translucent.
  • Add the ginger garlic paste and cook till the raw smell goes off.
  • Cook in a low flame. Ensure not to burnt it.
methi matar pulao 2 - 3
  • Add the chopped methi leaves, coriander leaves and mint leaves.
  • Saute for a minute.
methi matar pulao 3 - 4
  • Add the green peas. I used frozen peas, you can add fresh peas too.
  • Add salt.
  • Add garam masala, if adding and mix well.
methi matar pulao 4 - 5
  • Add the soaked rice and the water.
  • Mix well and cover the cooker.
methi matar pulao 5 - 6
  • Let this cook till 1 whistle and then simmer it to the lowest flame possible for 10 minutes.
  • Switch off the flame after 10 minutes.
  • Once the pressure is automatically released, open the cooker.
  • Gently mix the rice without breaking it.
methi matar pulao 6 - 7
  • Serve hot with any raita of your choice.
  • We had with dhaba style paneer with the methi matar pulao.
Methi peas pulao - 8
  1. You can add carrot and beans along with green peas.
  2. Along with cloves few other whole spices like cardamom, bay leaf, star anise can be added.
  3. Methi matar pulao serves tastes nice even when it is not hot, so you can pack for kids lunch box too.