Methi Matar Pulao
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Methi Matar Pulao is a fragrant and incredibly nutritious one-pot rice dish inspired by the lush winter fields of Punjab. This recipe features aromatic long-grain basmati rice cooked with fresh fenugreek leaves (Methi) and sweet green peas, creating a perfect balance of flavors. The subtle bitterness of the fenugreek is expertly offset by the sweetness of the peas and the richness of desi ghee. Infused with whole spices like cloves and cinnamon, it offers a professional-grade aromatic profile that is both rustic and sophisticated. It is a celebratory dish that represents the bounty of seasonal Indian produce. Best served hot with a bowl of cooling boondi raita and a side of spicy mango pickle.
Ingredients
Cooking Instructions
Tips & Secrets
- Using pure desi ghee is mandatory for achieving the authentic professional-grade aroma of a traditional Punjabi pulao.
- Sautéing the rice with ghee and vegetables for a minute before adding water seals the starch and keeps grains separate.
- The secret to a non-bitter methi pulao is ensuring the leaves are sautéed well until they release their moisture.
- Always allow the pulao to rest undisturbed for 5-10 minutes after cooking to ensure a perfect professional texture.
Nutritional Information(Per 1 plate (250g))
340 kcal
8g
12g
48g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.