To begin making the Methi Matar Pulao Recipe, we will be cooking the pulao in a pressure cooker.
Before starting this Methi Matar Pulao recipe, have all your ingredients ready and your green peas already steamed. This will make the cooking process smoother.
In a pressure cooker, warm 2 tablespoons of ghee over medium heat. The aroma of ghee adds a wonderful depth to this recipe.
Once the ghee is hot, add the cumin seeds and let them sizzle for a few seconds. Next, stir in the ginger, green chillies and garlic to release its fragrant oils. Then, toss in the cloves, cardamom pods, cinnamon stick, and bay leaf. Sauté these whole spices until they become aromatic, about 30 seconds.
Reduce the heat slightly and add the chopped methi leaves (fenugreek leaves). Sprinkle the turmeric powder over them, stir, and let the leaves cook down for a minute or two. This step is key in this recipe because cooking off some of the natural bitterness of fenugreek ensures a better flavour.
Gently stir in the rinsed rice. Coat the rice grains with the sautéed spices and methi leaves. This step helps infuse each grain with the flavours of the recipe.
Carefully add 1 cup of coconut milk along with 1 cup of water. Stir well to evenly distribute the liquids. At this point, season with salt to suit your taste. The coconut milk in this recipe gives a creamy hint that pairs beautifully with fenugreek and peas.
Cover the pressure cooker, increase the heat and cook for two whistles. After two whistles, turn the heat to low and simmer for 3 to 4 minutes and turn off the heat.
Allow the pressure to release naturally.
Once the pressure is released, let the pulao rest, covered, for 5 minutes. This resting time is a small but critical part of the recipe—it allows the grains to firm up and absorb any remaining steam.
After 5 minutes, remove the lid and gently fold in the steamed green peas. Add an extra tablespoon of ghee if desired, then fluff the rice carefully with a fork or spoon so that the grains remain separate. Now your Methi Matar Pulao recipe is ready to be served hot.
Serve your aromatic Methi Matar Pulao recipe with a cooling Tomato Onion Raita and a crispy roasted papad. This combination creates a complete meal, perfect for lunch or dinner. Enjoy!
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