methi pulao, methi rice recipe
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4.86 from 14 votes

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
Course: main course
Cuisine: indian
Servings: 4
Calories: 330kcal
Author: Dassana Amit

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

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