Methi Matar Pulao Recipe | Fenugreek Leaf Green Peas Pulao

Archana Doshi

April 3, 2025

6964 Ratings

Time:Prep: 20 M|Cook: 45 M|Total: 1h 5min

Makes:4 Servings

Meal:Lunch

Cuisine:Indian

I absolutely love this North Indian–style Methi Matar Pulao recipe because it brings together the earthy goodness of fresh fenugreek leaves (methi) and the natural sweetness of green peas (matar). It’s a fragrant rice recipe with subtle yet delightful flavours coming from warming whole spices like cloves, cardamom and cinnamon.

The slightly bitter methi leaves complement the sweet peas, creating a balanced taste and a unique texture in every bite. Coconut milk adds a gentle creaminess, giving the pulao a rich finish. Fenugreek is known for its health benefits—it's good for digestion and helps maintain healthy blood sugar levels—while green peas bring fiber and essential vitamins.

This recipe often graces my table in the winter season when fresh fenugreek is easily available, but you can make it year-round using frozen or fresh leaves if needed.

Pair this comforting Methi Matar Pulao recipe with Tomato Onion Raita, plus a crisp roasted papad on the side, and you’ve got a complete, satisfying meal that feels both hearty and wholesome.

If you like this recipe, you can also try other Pulao recipes which you can pack for your Lunch Box.

This recipe often graces my table in the winter season when fresh fenugreek is easily available, but you can make it year-round using frozen or fresh leaves if needed.

Pair this comforting Methi Matar Pulao recipe with Tomato Onion Raita, plus a crisp roasted papad on the side, and you’ve got a complete, satisfying meal that feels both hearty and wholesome.

If you like this recipe, you can also try other Pulao recipes which you can pack for your Lunch Box.

Watch video recipe of Methi Matar Pulao Recipe | Fenugreek Leaf Green Peas Pulao

Ingredients

1 Green peas (Matar), steamed

1 Seeraga (Jeeraga) Samba rice

200 Methi Leaves (Fenugreek Leaves), rinsed and chopped

1 Cumin seeds (Jeera)

4 Garlic, finely chopped

1 Ginger, finely chopped

2 Green Chillies, finely chopped

1 Coconut milk

1/2 Turmeric powder (Haldi)

2 Cloves (Laung)

2 Cardamom (Elaichi) Pods/Seeds

1 Cinnamon Stick (Dalchini)

1 Bay leaf (tej patta), torn

2 Ghee

Salt, to taste

Instructions for Methi Matar Pulao Recipe | Fenugreek Leaf Green Peas Pulao

To begin making the Methi Matar Pulao Recipe, we will be cooking the pulao in a pressure cooker.

Before starting this Methi Matar Pulao recipe, have all your ingredients ready and your green peas already steamed. This will make the cooking process smoother.

In a pressure cooker, warm 2 tablespoons of ghee over medium heat. The aroma of ghee adds a wonderful depth to this recipe.

Once the ghee is hot, add the cumin seeds and let them sizzle for a few seconds. Next, stir in the ginger, green chillies and garlic to release its fragrant oils. Then, toss in the cloves, cardamom pods, cinnamon stick, and bay leaf. Sauté these whole spices until they become aromatic, about 30 seconds.

Reduce the heat slightly and add the chopped methi leaves (fenugreek leaves). Sprinkle the turmeric powder over them, stir, and let the leaves cook down for a minute or two. This step is key in this recipe because cooking off some of the natural bitterness of fenugreek ensures a better flavour.

Gently stir in the rinsed rice. Coat the rice grains with the sautéed spices and methi leaves. This step helps infuse each grain with the flavours of the recipe.

Carefully add 1 cup of coconut milk along with 1 cup of water. Stir well to evenly distribute the liquids. At this point, season with salt to suit your taste. The coconut milk in this recipe gives a creamy hint that pairs beautifully with fenugreek and peas.

Cover the pressure cooker, increase the heat and cook for two whistles. After two whistles, turn the heat to low and simmer for 3 to 4 minutes and turn off the heat.

Allow the pressure to release naturally.

Once the pressure is released, let the pulao rest, covered, for 5 minutes. This resting time is a small but critical part of the recipe—it allows the grains to firm up and absorb any remaining steam.

After 5 minutes, remove the lid and gently fold in the steamed green peas. Add an extra tablespoon of ghee if desired, then fluff the rice carefully with a fork or spoon so that the grains remain separate. Now your Methi Matar Pulao recipe is ready to be served hot.

Serve your aromatic Methi Matar Pulao recipe with a cooling Tomato Onion Raita and a crispy roasted papad. This combination creates a complete meal, perfect for lunch or dinner. Enjoy!