This methi pulao recipe is a one-pot dish prepared with fresh fenugreek leaves, basmati rice, and aromatic Indian spices.
It's a great dinner recipe for the winter season for its nutritional benefits. Served alongside side dishes like raita or potato kurma makes it a complete meal that your entire family can enjoy, and you do not even have to spend much time in the kitchen.
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With more than a full serving of fenugreek leaves in every dish, this methi pilaf or methi rice recipe is an excellent source of iron, folate, vitamin C, and vitamin K.
They also have anti-inflammatory properties. They are also known to regulate blood sugar levels.
Do I need to say anymore? If you are looking for a healthy and delicious rice dish for this winter, look no further than the methi pulao!
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Why this recipe works
This methi rice pulao is a must-try if you love vegetable pulao. It has all the goodness of fenugreek leaves, basmati rice, and Indian spices.
The flavors are mild and comforting, making them perfect for a family meal or even as a lunch box option. Plus, it can be prepared in just one pot!
In the winter season, methi leaves are readily available in the market. So, don’t miss out on this opportunity and make this pulao!
It's a great way to add quality nutrition to your meals at a very low cost.
Like the Methi matar recipe, fenugreek leaves bring a unique aroma to the pulao. The rice soaks up all the flavors of methi leaves and aromatic spices.
Ingredients note
- Basmati rice: I used extra-long basmati rice grain. A better quality crop usually costs a little more but is well worth it.
- Methi leaves: These are also known as fenugreek leaves. Make sure you wash the methi leaves thoroughly before using them.
- Whole spices: these are very important to add to the methi rice - star anise, cloves, cinnamon sticks, cardamom, bay leaf, and peppercorn.
- Frozen peas: Use fresh green peas or frozen peas to balance the flavors.
- Spice powders: I used red chili powder, garam masala powder, and turmeric powder.
- Ginger and garlic cloves: I used fresh chopped ginger and garlic. Feel free to use ginger garlic paste or powder if you do not have fresh ginger.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instant pot method
Press saute button and add oil to the instant pot. Add whole spices and sauté for a few seconds as the oil heats up.
Add chopped ginger, garlic, and chopped or sliced onions. Cook for a minute.
Add chopped tomatoes, salt, spice powder, and frozen peas, and cook until the tomatoes are soft.
Add methi leaves and continue to cook in saute mode for a minute.
Add rinsed and drained basmati rice, 2 ½ cups water, and bay leaf and mix well. Press cancel and close the lid.
Press 'pressure cook' and set the timer for 5 minutes.
Once the cooking is done, wait for natural pressure release. It will take up to 10-12 minutes to release the pressure.
Open the lid and fluff up the methi pulao with a fork.
Check out the recipe card below for the stovetop method.
Serving suggestions
The perfect way to enjoy a hot plate of methi rice is with a side of vegan raita or vegetable kurma. A simple but delicious meal.
Enjoying it with plain yogurt, pickle, and papad is also common.
Uma's tips
- You can use half coconut milk and water for more flavor.
- Add chopped carrots or potatoes to the methi pulao for more nutrition.
- Use fresh fenugreek leaves for the best results
- Make sure to rinse and drain the basmati rice before cooking.
- Adjust spices as per your taste. Adding green chilies is an option if you prefer a spicy note to the dish.
- To enhance flavor, you can also garnish the dish with roasted cashews or almonds.
Recipe FAQ
Methi leaves are also known as fenugreek leaves and are packed with great nutritional benefits. They have a slightly bitter taste and a unique aroma when you cook.
Yes, you can use brown basmati rice or any other long-grain variety. Be sure to adjust the cooking time according to the package instructions.
Yes, you can make this rice without onion and garlic.
Yes, you can use dry fenugreek leaves instead of fresh methi leaves. Just add ¼ cup of it with the rice and spices while cooking.
More methi recipes
- Instant Pot Jackfruit Biryani (Kathal Biriyani)
- Instant Pot Vegetable Basmati Fried Rice
- Radish Rice Pulao Recipe
- Easy Indian Cabbage Rice Recipe
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📖 Recipe
Methi Pulao (Fenugreek Leaves Rice)
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups methi leaves - chopped
- 2 cups basmati rice
- 1 onion - chopped
- 1 tomato - chopped
- 1 bay leaf
- 2 star anise
- ½ inch cinnamon
- 1 cardamom pod
- 5-6 peppercorns
- ½ teaspoon garam masala powder
- ½ teaspoon Kashmiri chili powder
- ¼ teaspoon turmeric powder
- salt to taste
- 2 teaspoon olive oil
- 2 garlic - chopped
- 1 teaspoon ginger - chopped or grated
- 2 ½ cup water
- ½ cup green peas - frozen
Instructions
Instant pot method
- Press saute button and add oil to the instant pot. Add whole spices and sauté for a few seconds as the oil heats up.2 star anise, ½ inch cinnamon, 1 cardamom pod, 5-6 peppercorns, 2 teaspoon olive oil
- Add chopped ginger, garlic, and chopped or sliced onions. Cook for a minute.2 garlic, 1 teaspoon ginger, 1 onion
- Add chopped tomatoes, salt, spice powder, and frozen peas, and cook until the tomatoes are soft.1 tomato, ½ teaspoon garam masala powder, ½ teaspoon Kashmiri chili powder, ¼ teaspoon turmeric powder, salt to taste, ½ cup green peas
- Add methi leaves and continue to cook in saute mode for a minute.2 cups methi leaves
- Add rinsed and drained basmati rice, water, and bay leaf and mix well.2 cups basmati rice, 2 ½ cup water, 1 bay leaf
- Press cancel and close the lid.
- Press 'pressure cook' and set the timer for 5 minutes.
- Once the cooking is done, wait for natural pressure release or manually release the pressure after 2-3 minutes.
- Open the lid and fluff up the methi pulao with a fork.
Stovetop method
- Heat oil in a pot on medium flame. Add whole spices and fry for a few seconds.2 star anise, ½ inch cinnamon, 1 cardamom pod, 2 teaspoon olive oil, 5-6 peppercorns
- Add chopped ginger, garlic, and onion. Fry until the onions are softened.2 garlic, 1 teaspoon ginger, 1 onion
- Add tomatoes, salt, spice powders, and frozen peas. Cook until the tomatoes are soft.1 tomato, ½ teaspoon garam masala powder, ½ teaspoon Kashmiri chili powder, ¼ teaspoon turmeric powder, salt to taste
- Add methi leaves and saute for a minute or two.2 cups methi leaves
- Add 3½ cups water and bring it to a boil.
- Add rinsed and drained basmati rice and bay leaf. Mix well. Cover the pot and cook the rice on medium heat. Cook for 16-18 minutes or until all the liquid is absorbed.2 cups basmati rice, 1 bay leaf
- Remove from heat and fluff up the methi pulao with a fork.
Video
Notes
- You can use half coconut milk and water for more flavor.
- Add chopped carrots or potatoes to the methi pulao for more nutrition.
- Use fresh fenugreek leaves for the best results
- Make sure to rinse and drain the basmati rice before cooking.
- Adjust spices as per your taste. Adding green chilies is an option if you prefer a spicy note to the dish.
- To enhance flavor, you can also garnish the dish with roasted cashews or almonds.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Hariharan Krishnan
fresh methi leaves weren't available do used kaduti methi. came out well
Uma Raghupathi
Great! Thank you 🙂
Snigdha Gobburu
no need to soak basmati rice before cooking?
Uma Raghupathi
I usually soak for 10 minutes while doing other prep work. That is sufficient.