methi rice recipe | methi pulao recipe | how to make methi rice

methi rice recipe with mix vegetables. this is an one pot easy and healthy pulao made with fenugreek leaves and mix vegetables.
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4.86 from 14 votes

methi rice recipe with step by step photos – easy and healthy pulao made with fenugreek leaves and mix vegetables.

methi rice recipe, methi pulao recipe, fenugreek rice

this methi pulao is a one pot nutritious meal with the goodness of fenugreek leaves and mix vegetables. i have added carrot and peas to make the methi flavors mild and to balance the slight bitterness of methi. you can also check this peas pulao and pulao recipe.

you can use other vegetables like potatoes, cauliflower, capsicum or veggies of your choice. you can also replace fenugreek leaves with other greens like spinach or amaranth leaves.

the methi rice recipe can also be made without vegetables. you can also add paneer or tofu to the pulao. serve methi rice with curd or onion tomato raita or boondi raita.

if you are looking for more pulao recipes then do check:

  1. tawa pulao
  2. paneer pulao
  3. spinach rice
  4. pulao recipe
  5. kashmiri pulao

methi rice recipe

Author:Dassana Amit
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Course:main course
Cuisine:indian
Calories:330kcal
Servings (change the number to scale):4
4.86 from 14 votes
methi pulao recipe, methi rice recipe
methi rice recipe with mix vegetables. this is an one pot easy and healthy pulao made with fenugreek leaves and mix vegetables.

INGREDIENTS FOR methi rice recipe

(1 CUP = 250 ML)

ingredients for methi rice

  • 1 cup basmati rice or 200 grams basmati rice
  • 2 cups methi leaves (fenugreek leaves) or 80 grams methi leaves, finely chopped
  • ¾ cup chopped mix vegetables
  • 1 medium to large onion, sliced or ½ cup thinly sliced onions
  • ½ inch ginger (adrak) + 3 to 4 garlic (lahsun) + 2 to 3 green chilies (hari mirch) - crushed to a paste in mortar-pestle
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon coriander powder (dhania powder)
  • 2 cups water
  • 2 to 3 tablespoon oil
  • salt as required

whole spices for methi rice

  • ½ teaspoon cumin seeds (jeera)
  • 1 black cardamom (badi elachi)
  • 2 green cardamoms (chotti elachi)
  • 1 inch cinnamon (dalchini)
  • 3 to 4 cloves (lavang)
  • 1 or 2 single strand of mace (javitri) - optional

HOW TO MAKE methi rice recipe

preparation for methi rice

  • rinse 1 cup basmati rice (200 grams) in water first very well. 
  • then soak the rice in enough water for 30 minutes. after 30 minutes drain the rice and keep aside.
  • when the rice is soaking, rinse and chop the methi leaves and other veggies. 
  • crush (1/2 inch ginger, 3 to 4 garlic + 2 to 3 green chilies) in a mortar-pestle. you can also grind them in a small chutney grinder.

making methi rice

  • heat 2 to 3 tbsp oil in a pressure cooker and saute the following spices till fragrant - 1/2 tsp cumin seeds, 1 black cardamom, 2 green cardamoms, 1 inch cinnamon, 3 to 4 cloves and 1 or 2 single strand of mace (optional).
  • then add 1/2 cup thinly sliced onions. stir often and saute the onions till they start turning golden.
  • then add the crushed ginger+garlic+green chilli paste. stir and saute till the raw aroma of ginger and garlic goes away.
  • now add the finely chopped methi leaves. about 2 cups of methi leaves which have been finely chopped. stir and saute for 3 to 4 minutes on a low to medium flame.
  • then add 3/4 cup chopped mix vegetables and stir well. you can add veggies of your choice.
  • add 1/4 tsp turmeric powder, 1/2 tsp red chili powder and 1/2 tsp coriander powder. stir very well again.
  • add the soaked basmati rice. stir and saute for a minute.
  • pour 2 cups water. season with salt. stir again.
  • pressure cook methi rice on medium to high flame for 2 to 3 whistles. when the pressure settles down on its own, remove the lid. gently fluff the rice.
  • serve methi rice hot with plain curd or raita. i served with aloo raita.
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preparation to make methi rice

1. rinse 1 cup basmati rice (200 grams) in water first very well. then soak the rice in enough water for 30 minutes.

rice for methi rice or methi pulao recipe

2. after 30 minutes drain the rice and keep aside.

making methi rice recipe, making methi pulao recipe

3. when the rice is soaking, rinse and chop the methi leaves and other veggies. crush ½ inch ginger, 3 to 4 garlic + 2 to 3 green chilies in a mortar-pestle. you can also grind them in a small chutney grinder.

a tip to reduce the bitterness of fenugreek leaves is to sprinkle some salt on them and allow to stand for about 15 to 20 minutes. then squeeze the methi leaves and keep aside.

making methi rice recipe, making methi pulao recipe

making methi rice

4. heat 2 to 3 tbsp oil in a pressure cooker and saute the following spices till fragrant – ½ tsp cumin seeds, 1 black cardamom, 2 green cardamoms, 1 inch cinnamon, 3 to 4 cloves and 1 or 2 single strand of mace (optional).

making methi rice recipe, making methi pulao recipe

5. then add ½ cup thinly sliced onions.

making methi rice recipe, making methi pulao recipe

6. stir often and saute the onions till they start turning golden.

making methi rice recipe, making methi pulao recipe

7. then add the crushed ginger+garlic+green chilli paste. stir and saute till the raw aroma of ginger and garlic goes away.

making methi rice recipe, making methi pulao recipe

8. now add the finely chopped methi leaves. about 2 cups of methi leaves which have been chopped.

methi leaves, fenugreek leaves

9. stir and saute for 3 to 4 minutes on a low to medium flame.

making methi rice recipe, making methi pulao recipe

10. then add ¾ cup chopped mix vegetables and stir well. you can add veggies of your choice.

making methi rice recipe, making methi pulao recipe

11. add ¼ tsp turmeric powder, ½ tsp red chili powder and ½ tsp coriander powder. stir very well again.

making methi rice recipe, making methi pulao recipe

12. add the soaked basmati rice.

making methi rice recipe, making methi pulao recipe

13. stir and saute for a minute.

making methi rice recipe, making methi pulao recipe

cooking methi rice

14. pour 2 cups water. you can also prepare the methi pulao in a pan or pot. just add 2 to 2.5 cups of water if making in a pan.

making methi rice recipe, making methi pulao recipe

15. season with salt. stir again.

making methi rice recipe, making methi pulao recipe

16. pressure cook methi rice on medium to high flame for 2 to 3 whistles. when the pressure settles down on its own, remove the lid. gently fluff the methi pulao.

methi rice recipe, methi pulao recipe

serve methi rice hot with plain curd or raita. i served with aloo raita. for more methi recipes, you can check this collection of 18 methi recipes.

methi rice recipe, methi pulao, methi pulao recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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44 comments/reviews

  1. I tried it today. Awesome it did turn out.
    I added lil bit of coconut grated.
    I always visit your site .
    It’s just so lovely and welcoming recipes.
    I truly appreciate your work.

  2. Your recipes are just perfect!! They always work for me whenever I want to have anything apart from the usual daily food. Please keep up the good work… The photos with the recipe make it so easy to try them.. 😍

  3. Dear madam! Your recipe menthi bath came out so well that it was mind-blowing, thanks madam. I am mesmerized by The tips you give. Tomato rasam was awesome,, I followed the steps you gave, 👏 no words to explain. thanks with whole heart

  4. Thanks a lot Dasannaji. I have tried many of your recipes. They come out with authentic taste. The step by step pictures are truly very clear and helping. Myself and my daughter admire the simplicity of words used and the way you explain things – even a person who enters the kitchen first time in life can prepare delicious food following you. Thanks. Keep sharing. God bless you.

    • thanks a lot aarthy for this lovely comment. glad to know that you and your daughter like the website as well as the recipes. thanks again and happy cooking to both of you.

  5. Hello Dassana,

    After moving to Germany to study and having to cook for myself to survive, and till then having only lived in hostels and on mom’s food, it was a true treasure to find your website. I have tried several recipes so far and they have always turned out amazing. It is now my go to website. The picture description is unmatched. I do wish there was also a non veg counter part to this website. Perhaps it is based on a matter of principle that there isn’t one from you?

    In any case, thanks for this great website!

    Warm Regards,

    Manasa

    • Thanks Manasa for your positive feedback. Glad to know that you like the recipes and their presentation. We do get request for non-veg recipes. But since we only make veg food at home. so thats what we share on blog. All recipes on blog are tried and tested. P.S. matter of principle is law of karma.

  6. Hi Dasani a
    I would like to make this pulao for tomorrow’s trip. Just wanted to know if this can taste good in the evening if prepared in the morning. Because I have a little girl I just want to make sure she can have homemade food instead of food at restaurants. If you any other suggestions I would be happy to follow them.

    Regards

    • pavani, pulaos are best had hot. when pulao cools down, they can become dry and lumpy. i would suggest to make something like masala rice or veggie rice for trips. first cook the rice. then heat oil and then add your choice of spices, onions, tomatoes, ginger garlic paste, spice powders. mix well and then add the cooked rice. if using veggies, you can steam veggies first and then add or cook the veggies with some water, before adding cooked rice. mix well. add some coriander leaves. this type of rice stays better for trips and do not become lumpy or dry if you pack well.

      you can even take curd rice or lemon rice or peanut rice. usually i take aloo sabzi-poori, masala rice, buttered bread, veggie rolls (with chapatis or whole wheat buns), jam bread, methi thepla or methi paratha with some mango pickle, aloo parathas while on trips. its best to have homemade food rather than eating outside.

  7. Thanks so much for your awesome recipes. I have started cooking after marriage and your blog has been a big help for me. 🙂 Also, I wanted to ask about the brand of the rice you have used in this particular recipe, it looks really beautiful.

  8. Thank you for this recipe! Quick and so delicious! I paired it with aloo raita that you have published and the combination was yum 🙂 Me and my husband loved it!

  9. Hi Dassana n Amit,
    Thanks for sharing this recipe. I tried it n we loved it. In fact my three year old asked to prepare the same dish the next day.
    I added soya chunks n reduced amount of chilli.

  10. Hi Dassana,
    Nice recipe, simple and delicious. I follow your recipes and love them.
    Pics are too beautiful. Would you please share where you learnt the art of food photography. You actually inspired me to start presenting and clicking my own dishes.

    Love,
    Preeti

    • thanks preeti for your kind words. its just spontaneous clicking of photographs. no course but just keeping it simple and nice. learnt everything on my own by observing and hit and trial.

  11. Thanks for sharing healthy one pot meal with methi leaves and veggies. I do make methi leaves pulao. Surely will try your recipe. Clear beautiful pictures. Thanks step by step pictures.

  12. You never fail to make me drool ha ha….. Pulaos are my all time favorite…filling, tasty and nutritious….have to try this soon….and BTW what’s the difference between biryani and pulao ??

    • thanks priya. biryani is layered and cooked on dum (tightly sealed cooking). whereas pulaos are not layered and not cooked on dum. both have world of difference as far as taste is concerned.

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