Fenugreek and Green-Pea Rice

Name: Fenugreek and Green-Pea Rice (Methi Matar Pulao)
Cuisine: Indian
Ingredients: 2 tablespoons ghee, divided; 1 teaspoon cumin seeds; 1 teaspoon ginger, peeled and finely chopped; 4 cloves garlic, finely chopped; 2 green chiles, finely chopped; 1 cup frozen green peas, thawed and steamed; 2 cardamom pods; 2 cloves; 1-inch piece cinnamon stick; 1 bay leaf, torn; 7 ounces methi leaves (fenugreek leaves), chopped; 7 ounces methi leaves (fenugreek leaves), chopped; ½ teaspoon turmeric powder; Kosher salt; 1 cup short-grain rice (or basmati), washed; 1 cup short-grain rice (or basmati), washed; 1 cup coconut milk

Methi Matar Pulao

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

A simple yet nutritious one-pot meal, Methi Matar Pulao combines the earthy flavors of fenugreek (methi) leaves and the sweetness of green peas in fragrant basmati or jeera samba rice. This dish is a staple winter meal in my home, perfect for a comforting lunch with a bowl of raita and a side of pickle.

Ingredients

2 tablespoons ghee, divided
1 teaspoon cumin seeds
1 teaspoo

Asia
India
Lunch
Main course
Gluten-free
Vegetarian
Winter

Method

Heat 1 tablespoon of ghee in a pressure cooker or electric multi-cooker on medium heat. Add the cumin seeds, ginger, garlic, and green chiles. Sauté for a few seconds. Stir in the cardamom, cloves, cinnamon, and bay leaf. Sauté for a few seconds. Add the fenugreek leaves and turmeric powder and sauté until the leaves have softened, 3 to 4 minutes.

Stir in the salt, to taste, and the ric