Methi Muttar Pulav

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Methi Muttar Pulav - Plattershare - Recipes, food stories and food lovers

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5 from 4 votes
BiryaniNorth Indian

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

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Served AsDinnerLunch
Recipe TasteSaltySourSpicyTangy
Calories 109 kcal
Servings 3

Ingredients
 

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Instructions
 

  • Ensure that you all have all the blended/pureed ingredients ready to go, before starting to cook
    Methi Muttar Pulav - Plattershare - Recipes, food stories and food lovers
  • In a pressure cooker, heat the butter until it melts. Add the whole spices (Clove,Cinnamon & Star Anise), wait for it to splutter
    Methi Muttar Pulav - Plattershare - Recipes, food stories and food lovers
  • 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.
    Methi Muttar Pulav - Plattershare - Recipes, food stories and food lovers
  • Add the soaked Basmati Rice, Garam masala and check for salt. spice levels. Adjust as per requirement
    Methi Muttar Pulav - Plattershare - Recipes, food stories and food lovers
  • 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 🙂
    Methi Muttar Pulav - Plattershare - Recipes, food stories and food lovers

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.
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5 from 4 votes

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

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5 from 4 votes

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