Methi Matar Pulao Recipe - Fenugreek Green Peas Pulao

Step 1: To begin making the Methi Matar Pulao Recipe, we will be cooking the pulao in a single pot

Step 2: Keep the steamed green peas aside, we will add it towards the end when the entire pulao is cooked

Step 3: Begin by heating oil in a heavy bottomed pan over medium heat

Step 4: Add cumin seeds, grated ginger and sauté for a few seconds

Step 5: Stir in the fenugreek leaves, turmeric powder and saute until the leaves have softened

Step 6: Add in the whole spices, salt, green chilies and the rice,Add in 1 cup of coconut milk and 1 cup of water

Step 7: Check the salt and adjust to suit your taste

Step 8: Bring the methi rice to a quick boil

Step 9: Once the rice comes to a boil, turn the heat to low, cover the pan and allow the rice to cook along with the spices and methi leaves until all the water is completely absorbed

Step 10: Once you notice all the water is completely absorbed, turn off the heat and allow the Methi Matar Pulao to rest for about 5 minutes

Step 11: After 5 minutes open the pan, add the steamed peas and a tablespoon of ghee

Step 12: Stir in to combine well into the rice and the Methi Matar Pulao is now ready to be served warm

Step 13: The Methi Matar Pulao makes a great lunch box meal filled with nutrition of methi and rice, when served along with Tomato Onion Raita and a roasted Papad