methi rice | methi pulao

Jump to Recipe

Methi rice recipe with step by step photos – easy, healthy and tasty methi pulao made with fenugreek leaves, rice, mix vegetables and spices. Gluten-free and vegan recipe.

methi pulao, methi 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 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 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.

How to make methi rice

Preparation

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 strands 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 chili 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 pulao

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 pulao 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

More pulao recipes

  1. Pulao recipe
  2. Paneer pulao
  3. Spinach rice
  4. Peas pulao
  5. Kashmiri pulao

Have you made this recipe and liked it? Please leave a star rating in the recipe card below or share the recipe on facebook, whatsapp, twitter & pinterest. For recipe updates Subscribe to our newsletter and follow us on Facebook, Instagram, Youtube, Pinterest and Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

methi pulao, methi rice recipe

Methi Rice | Methi Pulao

4.87 from 15 votes
Easy, healthy and tasty one-pot methi pulao made with fenugreek leaves, rice, mix vegetables and spices.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins

Cuisine Indian
Course: Main Course

Servings 4
Units

Ingredients

main ingredients

  • 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 + 3 to 4 garlic + 2 to 3 green chilies - crushed to a paste in mortar-pestle
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ½ teaspoon red chili powder
  • ½ teaspoon coriander powder (ground coriander)
  • 2 cups water
  • 2 to 3 tablespoon oil
  • salt as required

whole spices

  • ½ teaspoon cumin seeds
  • 1 black cardamom
  • 2 green cardamoms
  • 1 inch cinnamon
  • 3 to 4 cloves
  • 1 or 2 single strand of mace - optional

Instructions

preparation

  • 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 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 pulao hot with plain curd or raita. I served with aloo raita.

Nutrition Info Approximate values

Calories: 330kcalCarbohydrates: 52gProtein: 9gFat: 9gSodium: 33mgPotassium: 165mgFiber: 4gVitamin A: 1845IUVitamin C: 5.3mgCalcium: 503mgIron: 3.5mg

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

PinPrintShares573
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

44 Comments

  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.5 stars

  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.. ????5 stars

    1. Thanks Nidhi for your positive feedback on recipes and also for your encouraging words.

See More Comments