Methi Rice | Methi Pulao
Easy, healthy and tasty one-pot methi pulao made with fenugreek leaves, rice, mix vegetables and spices.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
- 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
- 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
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.
Calories: 330kcal | Carbohydrates: 52g | Protein: 9g | Fat: 9g | Sodium: 33mg | Potassium: 165mg | Fiber: 4g | Vitamin A: 1845IU | Vitamin C: 5.3mg | Calcium: 503mg | Iron: 3.5mg