Methi Matar Malai Pulao
1 hour 5 Minutes
Indian / Indian Fusion
Serves: 4-6
Methi Matar Malai Pulao is a comforting North Indian one-pot dish inspired by the classic Punjabi curry, made with fragrant Basmati rice, fresh fenugreek leaves, green peas, and mild spices in a creamy, balanced preparation. Popular during winter, the slight bitterness of methi mellows beautifully when cooked with cream and a nut-based paste, while peas add a gentle sweetness. Cooked together in a pressure cooker, the rice absorbs the spices deeply, resulting in a soft, fragrant texture. It is commonly enjoyed for weekend lunches or festive meals and pairs well with kadhi, pickle, and papad.
Ingredients
For Rice and Vegetables
- 2 cups Basmati Rice
- 2 cups Fresh Methi Leaves Chopped
- 1 by 2 cup Fresh Green Peas
- 1 Medium Onion Sliced Thinly
- 2 Green Chilies Finely Chopped
- 2 to 3 tbsp Fresh Cream
For Paste
- 5 to 6 Cashew Nuts Soaked
- 1 to 2 tsp Poppy Seeds or Khus Khus
- 3 to 4 Garlic Cloves
- 2 Green Chilies
- 1 inch Ginger Chopped
- 2 to 3 tbsp Fresh Coriander Leaves
- 2-3 tbsp Water as Needed for Grinding
Whole Spices
- 2 to 3 tbsp Ghee
- 1 tsp Cumin Seeds
- 1 tsp Shahjeera(optional)
- A pinch Hing
- 2 Bay Leaves
- 1 to 2 Whole Dry Red Chilies
- 2 to 3 Cloves
- 2 Black Cardamom
Spice Powders
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
Others
- Salt to Taste
- Sugar (optional)
- Water as Required
For Garnishing (optional)
- 1 tsp Oil
- 4 to 5 Cashew Nuts Chopped
- 1 cup Paneer Cubes
- 2 to 3 tbsp Boiled Green Peas
- 2 tbsp Fresh Coriander Leaves Chopped
Preparation
- Wash the basmati rice thoroughly under running water until the water runs clear. Soak the rice in enough water for 30 minutes, cover and keep aside.
- Separate the methi leaves from the stems. Clean and wash them multiple times to remove dirt. Chop the leaves finely and keep aside.
- Prepare the paste by grinding soaked cashew nuts, poppy seeds, garlic cloves, green chilies, ginger and fresh coriander leaves with a little water into a smooth paste. Keep aside.
- Heat ghee in a pressure cooker on medium flame. Add cumin seeds, shahjeera, hing, bay leaves, whole dry red chilies, cloves and black cardamom. Stir until the spices release aroma.
- Add sliced onion and chopped green chilies. Sauté until the onions turn soft and translucent.
- Add the prepared paste along with cumin powder and garam masala. Mix well and cook until the paste thickens slightly and becomes fragrant.
- Add fresh green peas and chopped methi leaves. Stir and cook until the methi softens.
- Add fresh cream and mix gently. Drain the soaked rice and add it to the cooker. Add salt and sugar if using. Mix carefully so the rice grains remain intact.
- Add 2 cups water and let the mixture come to a gentle boil. Once boiling, close the lid of the pressure cooker and cook on medium flame for two whistles.
- Switch off the flame and allow the pressure to release naturally before opening the lid.
- Heat oil in a small pan. Roast chopped cashew nuts until golden brown and remove. In the same pan, lightly pan fry paneer cubes until golden on all sides.
- Open the cooker and add roasted cashews, paneer cubes, boiled green peas and fresh coriander leaves. Gently mix and serve hot.
