Methi Matar Pulao


Ingredients (for 3-4 servings)


  • 2 cups basmati rice (washed and soaked)
  • ½ cup green peas (fresh or frozen)
  • 1 ½ tbsps ghee or oil
  • 2 green cardamoms
  • 4 cloves
  • 2 inch  cinnamon stick
  • 2-3 bay leaf
  • ½ tsp cumin seeds
  • 2 onions finely sliced
  • 1 tbsp ginger garlic paste
  • 2 green chillies (slit lengthwise)
  • 1 cup fresh methi leaves
  • 1 tbsp fresh coriander leaves, finely chopped
  • 4 cups water
  • salt as per taste  



Method  (How to make methi matar pulao at home)


  • Clean and wash methi leaves and Mix ½ tsp salt into the methi leaves and keep aside for 10-15 minutes.  Squeeze water from the leaves. This removes any bitterness of the leaves. Keep aside.
  • Wash rice and soak for ½ hr.
  • Heat ghee or oil in a deep vessel, add cumin, bay leaf, cinnamon, cloves, cardamom sauté for few seconds.
  • Add the sliced onions and green chilli,  saute the onions till they turn transparent , add ginger-garlic paste and sauté for few seconds.
  • Add the coriander leaves and methi leaves and saute for 2-3 mts. Add the rice and green peas and saute for 4-5 mts.
  • Add 4 cup water and bring to a boil. Add salt and cook on low-medium heat and covered with lid. 
  • Once the rice is cooked, turn off heat.
  • Serve hot pulav with boondi or onion raita and green chutney.