Methi Matar Pulao/ Fenugreek Leaves & Green Peas Pulao


Prep Time 7 mins
Cook Time 15 mins
Total Time 22 mins
Cuisine Indian


  • A bunch of fenugreek leaves (methi)
  • 3 cups Cooked rice
  • 1 cup Green peas (fresh/ frozen)
  • 1 Onion
  • 2 tsp Ginger-garlic paste
  • 1 tsp Cumin seeds
  • 3 pods Cardamom
  • 1 Star anise
  • 1/2 tsp Black pepper corns
  • 1 Bay leaf
  • 1 inch Cinnamon stick
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Garam masala
  • 1 tsp Coriander powder
  • Salt to taste
  • 2 tsp Oil/ Ghee


  • Pick out the Methi leaves and wash them thoroughly. Set it aside.
  • Heat ghee in a large pan on medium heat, add cumin seeds and let it splutter. Add in the whole spices and bay leaf and sauté for a few seconds.
  • Add sliced onions and sauté till translucent. Now, add in the spice powders, sauté for a minute.
  • Mix in Methi leaves, mix for 30 seconds and dump in green peas and sauté for another minute.
  • Add in cooked rice and combine everything together on high heat. Season with salt and sauté for 3-5 minutes. Switch off the flame and transfer to a serving dish. Serve with raita and poppadum.

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