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Methi Matar Malai Pulao

Methi Matar Malai Pulao

Methi Matar Malai Pulao is a comforting North Indian rice dish inspired by the classic Punjabi methi matar malai curry. This one pot pulao brings together fragrant basmati rice and seasonal greens in a mildly spiced, creamy preparation that feels rich yet balanced. It is known for its soft texture and gentle flavors, making it suitable for all age groups.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 5
Course: Brunch, dinner, lunch, Main, Main Course
Cuisine: Indian, North Indian, Punjabi
Ingredients Method Notes

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
  • 3 to 4 Whole Black Peppercorns
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

Method
 

  1. 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.
  2. Separate the methi leaves from the stems. Clean and wash them multiple times to remove dirt. Chop the leaves finely and keep aside.
  3. 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.
  4. Heat ghee in a pressure cooker on medium flame. Add cumin seeds, shahjeera, hing, bay leaves, whole dry red chilies, cloves, peppercorns and black cardamom. Stir until the spices release aroma.
  5. Add sliced onion and chopped green chilies. Sauté until the onions turn soft and translucent.
  6. Add the prepared paste along with cumin powder and garam masala. Mix well and cook until the paste thickens slightly and becomes fragrant.
  7. Add fresh green peas and chopped methi leaves. Stir and cook until the methi softens.
  8. 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.
  9. 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.
  10. Switch off the flame and allow the pressure to release naturally before opening the lid.
  11. 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.
  12. Open the cooker and add roasted cashews, paneer cubes, boiled green peas and fresh coriander leaves. Gently mix and serve hot.

Notes

  • Use tender fresh methi leaves to avoid excess bitterness.
  • Wash methi leaves thoroughly to remove any dirt or grit.
  • Do not overcook the ground paste as it can stick to the cooker.
  • Soak basmati rice well for long, fluffy grains.
  • Cook on medium flame and allow natural pressure release.
  • Add paneer and roasted cashews at the end to keep their texture intact.
  • Adjust cream and sweetness based on your taste preference.