A delectable, nutritious, one-pot meal made from fresh Fenugreek leaves and Peas is one of the most delicious winter comfort lunch/dinner. This dish is also a good option for a lunch box treat. Fenugreek is an herb long used in alternative medicine. It’s a common ingredient in Indian dishes and often taken as a supplement. Fenugreek leaves are used widely for its medicinal benefits to treat diabetes, constipation and even kidney ailments. This winter treat yourself with this healthy supplement in regular pulao

*You can add other veggies also to this pulao and make it more healthier. Reduce the amount of oil if required

**If Fenugreek leaves are quite bitter then, sprinkle salt over it and let it stand for 15 minutes and squeeze excess water.

***Do not increase the quantity of Methi leaves else the pulao will taste bitter

Do watch the video for better clarity in preparation and share your experience once you prepare the dish

Preparation time: 30 mins Cooking time: 25 mins Total time: 55 mins



  • 1 cup Basmati Rice
  • 2-3 green chilies
  • 4 garlic cloves
  • 1/2 inch ginger
  • 2 cups chopped methi leaves/Fenugreek leaves
  • 1 tbsp ghee/clarified butter
  • 2 tbsp oil
  • 1 big onion thinly sliced
  • 1/2 cup green peas
  • 2 cups water
  • Salt to taste

For whole spices

  • 2 green cardamom
  • 1 black Cardamom
  • 1 inch cinnamon
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon Shahi jeera/Caraway seeds
  • 1 star anise
  • 1-2 strands mace
  • 2-3 cloves
  • 1 black stone flower/Dagad Phool – optional

For spice powders

  • 1/4 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala optional

Steps to prepare

  • Clean Basmati rice 6-7 times. Soak rice for 30-45 minutes, drain excess water and keep it aside  
  • Grind ginger garlic cloves and green chillies coarsely. Keep it aside  
  • Heat ghee and oil in a pan  
  • Add all whole spices and saute until aromatic  
  • Add onions and saute until it browns  
  • Add ground green chillies mixture, saute until raw aroma disappears  
  • Add methi leaves and saute for 3-4 minutes over medium heat  
  • Add green peas and saute for few seconds  
  • Add all spice powders and mix well. Saute for 1 min  
  • Add soaked rice and saute for 1-2 min  
  • Add 2 cups water with salt and mix well  
  • Simmer, cover and cook until done  
  • Fluff up the rice with fork gently
  • Serve Methi Matar Pulao hot with raita, pickle and papad
Methi Matar Pulao
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

3 replies on “Methi Matar Pulao/Fenugreek Peas Pilaf

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