Methi Muttar Pulav
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About Methi Muttar Pulav
When I’m not in the mood to whip up something elaborate but still crave a satisfying meal, one-pot wonders like Methi Muttar Pulav are my go-to comfort. Pulaos are timeless favorites—just pair the hot, aromatic rice with a cool raita, and you have a complete, fuss-free meal. No frills, just pure flavor and simplicity!
Green peas are my all-time favorite—they’re so versatile, finding their way into everything from salads and chaats to gravies and pizzas. In this dish, their sweet pop is beautifully complemented by the earthy, charismatic flavor of fresh fenugreek leaves. Just a handful of this herb transforms the pulav, making it a vibrant, wholesome choice for lunch or dinner.
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Recipe Time & More
Ingredients
- 1 Basmati Rice (large sized, soaked)
- 1 cup Tomato Puree
- 1 cup Mint Leaves (4 sprigs, coriander leaves(4 sprigs), 3 green chillies blended)
- 1 Onion (finely chopped, large sized)
- 1 Tomato (medium size chopped)
- 1/4 bunch Fenugreek Leaves (or methi methi chopped)
- 1/2 cup Green Peas
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Coriander (Dhania)
- 1 tbsp Red Chili Powder
- 1/2 tsp Turmeric Powder (Haldi)
- 1/2 tsp Garam Masala
- 1/2 inch Cinnamon
- 3.5 cloves Cloves
- 2 Star Anise
- 2 tbsp Butter
- 1.5 tsp Salt (or as per taste)
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Instructions
- Ensure that you all have all the blended/pureed ingredients ready to go, before starting to cook
- In a pressure cooker, heat the butter until it melts. Add the whole spices (Clove,Cinnamon & Star Anise), wait for it to splutter
- Add the chopped onions next and fry until they are translucent.Then add the ginger garlic paste and stir in until the raw smell disappears
- Next add the tomatoes, cook until they are mushy and oil starts to separate
- Add the spice powders, except garam masala, also add the peas and give it a good stir.
- Finally add the methi leaves, cook for 2 mins on high flame.
- Add adequate water to cook the rice and bring it to a boil.
- Add the soaked Basmati Rice, Garam masala and check for salt. spice levels. Adjust as per requirement
- Put on the pressure cooker lid, cook for a whistle or two on medium flame. Since this is Basmati Rice the cooking time will be less compared to other rice grains.
- Dish out in a plate and serve hot, with a Raita of your choice - that's it!! Your done 🙂
Recipe Notes
Additional Tips
- For enhanced flavor, briefly sauté the fenugreek (methi) leaves separately until their bitterness mellows before adding them to the rice—this deepens their earthy taste without overwhelming the pulao.
- If using frozen green peas, soak them in hot water for 5 minutes to retain their vibrant color and a slight pop after cooking.
- To add a nutty crunch, toss in a handful of lightly roasted cashews or slivered almonds when mixing the pulav before serving.
- Leftover pulav can be transformed into a next-day snack by stuffing it into bell peppers, topping with grated cheese, and baking until golden and bubbly.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 109kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.8g | Cholesterol: 1mg | Sodium: 1140mg | Fiber: 1g | Sugar: 3g
4 Comments
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Looks so flavorful! Thanks for posting.
Such a scrumptious dish! Thank you.
This looks divine! Can’t wait to make it.
This looks incredible! Thank you.