Methi Matar Pulao Recipe – Fenugreek and Green Peas Pulao
If you’re looking for a nutritious, vibrant, and easy-to-make Indian dish, Methi Matar Pulao is a fantastic choice! This simple yet flavorful rice dish is packed with the goodness of fenugreek leaves (methi) and green peas (matar). The infusion of aromatic whole spices, combined with the richness of coconut milk, makes this pulao a delightful accompaniment to any meal. It’s an ideal option for a quick lunch, and its light yet satisfying nature makes it perfect for packing into a lunch box.
Let’s explore how to make this delicious Methi Matar Pulao from scratch, using basic yet flavorful ingredients. With this recipe, you’ll have a warm, flavorful dish that combines the earthy bitterness of fenugreek leaves with the sweetness of peas, all seasoned with aromatic spices.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green peas (Matar), steamed | 1 cup |
| Rice, washed | 1 cup |
| Methi Leaves (Fenugreek Leaves), chopped | 200 grams |
| Cumin seeds (Jeera) | 1 teaspoon |
| Ginger, grated | 1 teaspoon |
| Green Chillies, slit | 2 |
| Coconut milk | 1 cup |
| Turmeric powder (Haldi) | ½ teaspoon |
| Cloves (Laung) | 2 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Bay leaf (Tej Patta), torn | 1 |
| Ghee (or Sesame oil) | 2 tablespoons |
| Salt | To taste |
Nutritional Information
(Per serving – approximate values)
| Nutrient | Amount |
|---|---|
| Calories | 200-220 kcal |
| Protein | 4-6 g |
| Carbohydrates | 35-40 g |
| Fat | 7-9 g |
| Fiber | 3-4 g |
| Sodium | 150-200 mg |
| Calcium | 30 mg |
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Instructions
-
Preparing the Ingredients:
- Start by steaming the green peas and setting them aside for later. This ensures that the peas are cooked but retain their color and texture.
- Rinse and chop the methi leaves. Make sure to remove any tough stems.
- Wash the rice under cold water until the water runs clear to remove excess starch.
-
Sautéing the Spices and Vegetables:
- Heat ghee (or sesame oil) in a heavy-bottomed pan over medium heat.
- Add cumin seeds and let them sizzle for a few seconds. Then add the grated ginger and sauté it along with the cumin, allowing the spices to release their fragrance.
- Next, stir in the chopped methi leaves and sauté until the leaves soften and wilt down, which should take about 3-4 minutes. Add the turmeric powder for that beautiful yellow color and earthy flavor.
-
Adding the Rice and Spices:
- Add the rice to the pan, gently stirring it to coat the grains with the spiced oil and fenugreek mixture. This step ensures that the rice is well-seasoned.
- Toss in the green chillies, cloves, cardamom pods, cinnamon stick, and bay leaf. Stir these spices into the rice, letting them infuse their flavors into the rice mixture.
-
Cooking the Pulao:
- Pour in the coconut milk along with 1 cup of water. Stir the mixture gently to ensure that everything is evenly combined.
- Taste the mixture and add salt to your liking. Bring everything to a gentle boil. Once it reaches a boil, reduce the heat to low, cover the pan, and allow the rice to cook. Let it simmer for about 15-20 minutes until all the liquid is absorbed, and the rice is cooked through.
-
Final Touches:
- Once the rice has absorbed all the liquid and the rice is tender, turn off the heat. Let the Methi Matar Pulao rest, covered, for 5 minutes. This allows the rice to firm up and absorb the remaining flavors.
- After the resting time, open the lid and gently fluff the rice with a fork to separate the grains.
-
Adding the Steamed Peas:
- Add the steamed green peas to the cooked rice, followed by 1 tablespoon of ghee. Gently stir to combine, ensuring the peas are evenly distributed throughout the pulao.
-
Serving the Methi Matar Pulao:
- Serve the Methi Matar Pulao hot, paired with a side of Tomato Onion Raita and a crispy roasted papad. The combination of the pulao with cooling raita and the crunch of papad makes for an incredibly satisfying meal.
Tips for Making Perfect Methi Matar Pulao:
- Spice Adjustments: Feel free to adjust the number of green chillies based on your heat tolerance. If you prefer a milder version, you can omit the chillies or reduce their quantity.
- Coconut Milk Alternative: If you prefer not to use coconut milk, you can substitute it with regular milk or water. Coconut milk gives the dish a creamy texture and rich flavor, but it’s not essential.
- Methi Leaves Tip: Fenugreek leaves have a slightly bitter taste, which adds depth to the dish. However, if you find them too bitter, you can blanch the leaves in hot water for a couple of minutes before adding them to the rice.
- Optional Garnishes: For a touch of extra flavor, garnish the pulao with freshly chopped coriander leaves or roasted cashews.
Why You’ll Love Methi Matar Pulao:
- Healthy and Wholesome: Packed with the goodness of methi leaves and peas, this dish offers a variety of nutrients. Fenugreek is rich in iron and vitamins, while peas provide a boost of protein and fiber.
- Versatile: Methi Matar Pulao is great on its own or as a side dish. It pairs wonderfully with curries, dal, or a variety of chutneys.
- Meal Prep Friendly: This pulao stores well, making it perfect for meal prep. You can enjoy it as leftovers for lunch the next day or pack it in your lunch box for work or school.
This Methi Matar Pulao recipe is a wonderful representation of simple, healthy Indian cooking. It’s perfect for any day of the week, whether you’re craving something quick yet flavorful or preparing a meal to share with loved ones. Enjoy the balanced flavors and health benefits in every bite!
