Methi Matar Pulav Recipe

This pulao is a simple, healthy preparation of cooked rice, mixed and spiced up with methi leaves and spices. The addition of oats and coconut milk and spices brings out rich and delicious flavors to the rice.

Cooking time
20 min



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This pulao is made healthier with the addition of oats, methi leaves and brown rice.


  • 1 cup green peas, steamed
  • 1 cup brown rice
  • 200 grams fenugreek leaves, rinsed and chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger, grated
  • 2 green chilies, slit
  • 1/4 cup coconut milk
  • 1 packet Saffola Veggie twist
  • 1/2 teaspoon turmeric powder
  • 2 cloves
  • 2 cardamom pods
  • an inch piece of cinnamon stick
  • 1 bay leaf, torn
  • 1/2 teaspoon Saffola oil
  • salt to taste

How to make Methi Matar Pulav

  • To begin, heat oil in a heavy bottom pan over medium heat. 
  • Add cumin seeds, grated ginger, and sauté for a few seconds.
  • Stir in the fenugreek leaves, oats, turmeric powder, and sauté until the leaves have softened. 
  • Add in the whole spices, salt, green chilies and the rice. Add in the coconut milk and 1-1/4 cups of water. 
  • Check the salt and adjust to suit your taste.
  • 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 leaves until all the water is completely absorbed.
  • Once you notice all the water is completely absorbed, turn off the heat and allow the rice to rest for about 5 minutes. 
  • After 5 minutes open the pan, add the steamed peas and serve.
  • Serve the Methi Pulao along with a Cucumber Raita for a refreshing lunch or dinner.

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