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Methi Matar Pulao | Achaari Raita

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Methi Matar Pulao | Achaari Raita

  • Suitable for vegetarian

Quick Tasty Pulao & Raita for Kids Lunch Box.

  • 40 mins
  • Serves 3
  • Easy



Methi Matar Pulao, Achari Raita



For Pulao 

Oil (तेल) – 3 tbsp

Cumin (जीरा) – 1 tsp 

Cloves (लौंग) – 10 nos

Black Pepper (काली मिर्च) – 10 nos

Onion, medium (प्याज़) – 3 nos 

Ginger, chopped (अदरक) – 2 tsp 

Green Chilli, slit (हरि मिर्च) – 3 nos 

Garlic, chopped (लहसुन) – 2 tsp  

Kasoori Methi (कसूरी मेथी) – 4 tbsp

Water (पानी) – 3 cups

Salt (नमक) – to taste

Basmati Rice (चावल) – 1½ cups

Green Peas (हरा मटर) – 1 cup  


For Raita

Mustard Oil (सरसों तेल) – 3 tbsp

Cumin (जीरा) – 1 tsp

Kalonji (कलौंजी) – ½ tsp

Fennel Seeds (सौंफ़) – 1 tsp

Ginger, grated (अदरक) – 1 tsp

Green Chilli, slit (हरि मिर्च) – 3 nos

Heeng (हींग) – ½ tsp  

Curd (दही) – 2 cups

Salt (नमक) – to taste

Pepper Powder (काली मिर्च पाउडर) – ½ tsp

Coriander, chopped (ताज़ा धनिया) – handful



For Rice

Wash the basmati rice under running water until the water runs clear. Soak the rice in water for about 20 minutes. Drain and set aside.
Heat oil in a deep-bottomed pan or pressure cooker. Add cumin seeds, cloves, and black peppercorns. Let them splutter. Add thinly sliced onions and sauté until they turn golden brown. Add chopped ginger, slit green chillies, and chopped garlic. Sauté for another minute until the raw smell disappears. Add kasoori methi and mix well.


Pour in 3 cups of water and add salt to taste. Bring the water to a boil. Once the water comes to a boil, add the soaked and drained basmati rice along with green peas. Stir gently. Cover the pan with a lid and cook the pulao on low heat until the rice is cooked and all the water is absorbed. If using a pressure cooker, cook for 1 whistle. Once cooked, fluff the pulao gently with a fork. Serve hot Methi Matar Pulao with Achari Raita.


For Achari Raita

For Achari Raita - Heat mustard oil in a small pan. Add cumin seeds, kalonji, fennel seeds, grated ginger, slit green chillies, and heeng. Sauté for a minute. Remove the pan from heat and let the tempering cool down slightly. In a bowl, whisk the curd until smooth. Add the tempering mixture to the curd and mix well. Season with salt and pepper powder. Mix again. Garnish with chopped coriander.

Serve the Methi Matar Pulao hot with the chilled Achari Raita. Enjoy your meal!

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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