Fenugreek Peas Fried Rice (Methi Pulao)

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Fenugreek Peas Fried Rice (Methi Pulao) - Plattershare - Recipes, food stories and food lovers

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4 from 5 votes
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About Fenugreek Peas Fried Rice (Methi Pulao)

Fenugreek Peas Fried Rice (Methi Pulao) is a healthy one-pot meal, perfect for those hectic mornings or busy weeknights. With aromatic rice tossed in butter, cumin seeds, turmeric, and a gentle heat from red chili powder, this dish brings together nutrition and vibrant flavors in every bite.
Quick to prepare and packed with wholesome ingredients, it's an ideal choice for lunchboxes or a fuss-free brunch. The fusion of fresh methi (fenugreek) and sweet peas adds both taste and nourishment, making this pulao not just convenient, but delightfully satisfying for any meal of the day.
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Recipe Time & More

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Served AsBrunchDinnerLunchSnacks
Recipe TasteSaltySpicy
Calories 236 kcal
Servings 2

Ingredients
 

Garam Masala

  • 1.5 tsp Salt (or as per taste)
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Instructions
 

  • Take soaked rice, heat ghee in a pan and add cumin seeds to it.
  • Add drained rice, salt, turmeric powder to it. Add 2 cup water and let it cook on medium flame for about 8-10 minutes.
  • Heat ghee in another pan and add small pieces of paneer to it and fry it till it becomes golden.
  • Add peas, chopped leaves into paneer pieces along with garam masala and sauté for a minute more.
  • Add the prepared rice into fenugreek peas mix, slowly mix all ingredients together.
  • Off the gas and cover the pan for few minutes then serve this dish hot with yogurt.

Recipe Notes

Additional Tips

  • For an extra layer of flavor, sauté a small handful of cashew nuts or slivered almonds in the butter until golden, then set aside and sprinkle over the rice just before serving.
  • If using fresh fenugreek leaves, pluck only the tender leaves and avoid the stems, which can be overly bitter and fibrous, ensuring a balanced taste in the pulao.
  • To make this dish vegan, simply substitute the butter with coconut oil or a neutral vegetable oil; coconut oil especially adds a subtle depth that pairs well with the spices.
  • Leftover pulao can be transformed into a quick rice patty: mix with a binding agent like mashed potato or chickpea flour, shape into patties, and pan-fry until crisp for a delicious snack.
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4 from 5 votes

Recipe Nutrition

Calories: 236kcal | Carbohydrates: 8g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 5.4g | Cholesterol: 2mg | Sodium: 1710mg | Sugar: 1g

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