Methi Matar Pulao Recipe - Fenugreek Green Peas Pulao

You will simply love this Methi Matar Pulao which is packed with flavour from whole spices and coconut milk. Serve it along with a tomato onion raita for a wholesome comforting lunch.

Archana Doshi
6610 ratings.

The Methi Matar Pulao Recipe is a simple, healthy preparation of cooked rice, mixed and spiced up with methi leaves and spices. I often like to use fresh whole spices as the main ingredients to make the methi rice, but you can use a combination of spices and experiment to suit your taste.

The addition of coconut milk and spices brings out rich and delicious flavors to the rice. 

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

If you like this recipe, you can also try other Pulao recipes which you can pack for your Lunch Box.

  1. Kashmiri Pulao Recipe (Pulao spiced with Saffron, Whole Spices & Nuts)
  2. Egg Pulao Recipe
  3. Chana Pulao Recipe (Spicy Chickpea Pulao)
  4. Spicy Dalia Pulav Recipe

Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Prep in

20 M

Cooks in

45 M

Total in

65 M


4 Servings


  • 1 cup Green peas (Matar) , steamed
  • 1 cup Rice
  • 200 grams Methi Leaves (Fenugreek Leaves) , rinsed and chopped
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Ginger , grated
  • 2 Green Chillies , slit
  • 1 cup Coconut milk
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 2 Cloves (Laung)
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 1 inch Cinnamon Stick (Dalchini)
  • 1 Bay leaf (tej patta) , torn
  • 2 tablespoons Ghee , or Sesame oil
  • Salt , to taste

How to make Methi Matar Pulao Recipe - Fenugreek Green Peas Pulao

  1. To begin making the Methi Matar Pulao Recipe, we will be cooking the pulao in a single pot. Keep the steamed green peas aside, we will add it towards the end when the entire pulao is cooked.

  2. Begin by heating oil in a heavy bottomed pan over medium heat. Add cumin seeds, grated ginger and sauté for a few seconds.

  3. Stir in the fenugreek leaves, turmeric powder and saute until the leaves have softened. Add in the whole spices, salt, green chilies and the rice,

  4. Add in 1 cup of coconut milk and 1 cup of water. Check the salt and adjust to suit your taste.

  5. Bring the methi rice to a quick boil. 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.

  6. 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. 

  7. After 5 minutes open the pan, add the steamed peas and a tablespoon of ghee. Stir in to combine well into the rice and the Methi Matar Pulao is now ready to be served warm.

  8. 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.