Fenugreek leaves are said to be low in calories, high in antioxidants and have a lot of medicinal values. So traditionally these leaves have been used as a part of a healthy diet to combat anemia and improve overall health. Fenugreek leaves are generally used to make methi dal, methi paratha and are also added to stir fry dishes like aloo methi.

About Methi Pulao Recipe

Methi pulao is yet another dish where the rice pilaf is cooked with fresh fenugreek leaves. The addition of these leaves not only enhances the nutritional values but also imparts a unique aroma. There are several ways to make a rice pulao. This methi pulao is made much the same way as my vegetable pulao. Here I have used just green peas and no other veggies. The sweet flavor of green peas mellow down the bitter tones of fenugreek leaves. So you won’t feel the bitter taste at all. For this recipe I have used just the whole spices and does not require garam masala. My kids’ love variety so on occasions I make this with potatoes, carrots, soya chunks or cooked kabuli chana. Sometimes I also marinate and pan fry the paneer like I did in this paneer pulao. Then garnish this methi pulao with pan fried paneer. These are just some different ways I make for my boys. If you have young kids at home, just get creative and use what they like. No matter what you use, the aroma of the fresh methi leaves is dominant without a bitter taste. You may like to check this quick methi rice made with precooked rice. I made this methi pulao in a regular pot. But you can easily make it in a stovetop pressure cooker or instant pot. I have included the instructions for the same. Here I have used basmati rice, but you can also use any premium quality aged rice like sona masuri. I have the tips below. For more Methi recipes, you can checkAloo methiDal methiMethi parathaSimple methi paneer

How to Make Methi Pulao (Stepwise Photos)

Preparation

  1. Add 1 cup rice to a bowl and rinse it well a few times. Drain the water and soak it for at least 30 minutes. Meanwhile pluck methi leaves and add them to a large bowl of water. I also add a bit of salt and spray vinegar, rest them for 10 minutes before adding them to the bowl of water. This helps to get rid of the pesticide residue. After rinsing them a few times, drain off completely to a colander. Set this aside.

Make Methi Pulao

  1. Pour 1½ to 2 tablespoons oil to a pot or pressure cooker and heat it. Add 1 inch cinnamon, ½ teaspoon cumin, 3 cloves, star anise, 1 bay leaf and 3 green cardamoms. If you like you can also use few pepper corn and mace. Fry them until they begin to sizzle.
  2. Add 1 medium onion, 1 green chili and fry till they turn lightly golden. Then add ginger garlic paste and fry till the raw smell of garlic goes off.
  3. If you want to add any other veggies like potatoes or carrots, add them at this stage and saute for 2 mins. At this stage you can also saute the methi leaves but I have added them later just not to overcook them.
  4. Pour 2 cup water or thin coconut milk and add half teaspoon salt. If using pressure cooker add 1¾ cups water. Mix well and taste the water, it must be slightly salty. Bring the water to a rolling boil. Add rice and peas.
  5. Next add methi leaves. Tip: Methi leaves do not need long time to cook, so sometimes I wish to add when the rice is half done. This way the aroma and nutrients are retained.
  6. Cover and cook methi pulao on a low flame till the rice is fully cooked. If using pressure cooker, cover the lid and pressure cook for 1 whistle on a medium heat. Alternately cook on a very low flame for 5 minutes and turn off before it whistles.
  7. Fluff up the pulao, once cooked. Cover and rest for 10 to 15 minutes so the rice is fluffy. Serve methi pulao with onion raita. other easy pulao recipes on the blog,tawa pulaopaneer pulaovegetable pulaokashmiri pulao

Pro Tips

Rice: This recipe can be made with any aged premium quality rice. Use non-sticky rice so the pulao does not become mushy. Also soak the rice so it cooks up to long, grainy and fluffy texture.Water: The amount of water mentioned in the recipe is for basmati rice. I f using any other kind, then use the same amount of water as you would use to cook that rice normally (plain rice).Method of cooking: Also the water quantity varies with the method you choose to cook. Pressure cooker requires lesser water than the pot method.Methi leaves: You can use more methi leaves if you prefer. You can also make this recipe with 3 tablespoons of dried fenugreek (kasuri methi)

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Methi Pulao recipe first published in January 2013. Updated and republished in March 2021.