Fenugreek and Pea Fried Rice (Methi Pulao): A Quick & Healthy Indian Recipe
20 minutes
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About Fenugreek and Pea Fried Rice (Methi Pulao): A Quick & Healthy Indian Recipe
This Fenugreek and Pea Fried Rice, also known as Methi Pulao, is a vibrant and flavorful one-pot wonder, perfect for busy weeknights or a healthy lunchbox option. The fragrant rice is infused with warming spices like cumin and turmeric, complemented by the unique taste of fresh fenugreek leaves and sweet peas. It's a delicious and nutritious meal the whole family will love.This recipe offers a quick and easy approach to a traditional Indian dish, balancing convenience with wholesome ingredients. The combination of tender peas and aromatic fenugreek provides a delightful textural and flavour experience, making it a satisfying meal for any time of day. Prepare to impress your family and friends with this simple yet elegant dish! It's the perfect blend of taste, health, and convenience.
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Recipe Time & More
Prep5 minutes
Cook15 minutes
Total20 minutes
Ingredients
Rice & Liquids
- 1 cup Basmati Rice long-grain rice is recommended for best results.
- 2 cup Water
Spices & Aromatics
- 2 tbsp Butter or ghee (clarified butter) for a richer flavor.
- 1 tsp Cumin Seeds
- 1/2 tsp Turmeric Powder haldi
- 1/4 tsp Chili Powder adjust to your spice preference., red
- 1 tsp Garam Masala
Vegetables & Protein
- 1/2 cup Fenugreek Leaves methi, fresh
- 1/4 cup Coriander dhania, chopped
- 1 cup Peas frozen, green
- 1/2 cup Cottage Cheese indian cottage cheese, cubed
Seasoning
- 1.5 tsp Salt or to taste
Instructions
Prepare the Rice
- Soak basmati rice in water for at least 30 minutes. Drain well.
- Heat butter in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the drained rice, salt, and turmeric powder. Stir well to combine.
- Pour in 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes, or until rice is cooked through.
Sauté Paneer and Vegetables
- While rice is cooking, heat butter in a separate pan. Add cubed paneer and sauté until golden brown.
- Add green peas, chopped fenugreek leaves, and coriander leaves. Stir-fry for 1-2 minutes.
- Stir in garam masala and red chili powder. Cook for another minute, until fragrant.
Combine and Serve
- Gently fold the cooked rice into the paneer and vegetable mixture. Mix well to combine all ingredients.
- Remove from heat and cover the pan for a few minutes to allow the flavors to meld.
- Serve hot, garnished with fresh coriander leaves, if desired. Enjoy with a side of yogurt or raita.
Recipe Notes
Expert Tips for the Best Methi Pulao
- For extra flavor, toast the cumin seeds lightly before adding them to the rice.
- If using fresh peas, add them towards the end of the vegetable sauté to maintain their texture.
- Feel free to adjust the amount of red chili powder based on your spice preference.
- For a richer flavor, use ghee instead of butter.
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Recipe Nutrition
Calories: 236kcalCarbohydrates: 8gProtein: 4gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gCholesterol: 2mgSodium: 1710mgSugar: 1g
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This is so tempting! Can’t wait to cook it.
Such a tasty dish! Thanks for the recipe.
This is exactly what I was looking for!
Looks so mouthwatering! Thanks for sharing.
This is so inspiring! Can’t wait to cook it.