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 vegan cucumber raita or vegan potato kurma recipe makes it a complete meal that your entire family can enjoy, and you do not even have to spend much time in the kitchen.
If you love simple, flavor-packed rice dishes, this methi pulao deserves a spot on your weekly menu.
It's wholesome like my comforting chana pulao with basmati rice and lentils, vibrant and green like this easy spinach pulao made with fresh palak, and pairs beautifully with savory sides such as air fryer mushrooms and onions for a quick veggie topping.
Lightly spiced, aromatic, and made in one pot, this dish brings everyday ingredients together in the most satisfying way perfect for busy weeknights or relaxed weekend meals.
Quick Look: Methi Pulao Recipe
- ✅ Recipe Name: Methi Pulao Recipe
- 🕒 Ready In: 30 minutes
- 👪 Serves: 6
- 🍽 Calories: 262 per serving (estimated)
- 🥣 Main Ingredients: Fenugreek leaves, spices, basmati rice
- 📖 Dietary Info: Vegan; gluten-free; oil-optional
- 👌 Difficulty: Easy - one pot, bold flavors, minimal prep
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Why You'll Love This
- Aromatic and flavorful: Fresh fenugreek (methi) leaves add a distinctive earthy aroma that pairs beautifully with fragrant basmati rice and warm Indian spices.
- One-pot convenience: Everything cooks together in a single pot, making cleanup easy and weeknight cooking stress-free.
- Mild and family-friendly: The flavors are comforting and balanced perfect for kids, and adults alike. If you are looking for Indian Lunch boxes recipes, this recipe is perfect for you.
- Seasonal and budget-friendly: Winter methi is fresh, abundant, and affordable, making this a nutritious meal without stretching your grocery budget.
- Naturally wholesome: Packed with greens and simple ingredients, this pulao is an easy way to add everyday nutrition to your meals.
- Versatile meal option: Enjoy it on its own or pair it with curry, raita, or a simple side for a complete and satisfying plate.
Key Ingredients
- 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.
How to Make Instant Pot Methi Pulao
- Press sauté 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
For a complete meal, serve this Instant pot methi pulao with a cooling vegan cucumber raita recipe and a side of vegan potato tikka gravy.
And if you're exploring more herb-infused rice dishes, don't miss my flavorful Instant Pot peas pulao recipe or hearty rajma pulao recipe both make excellent alternatives when you want variety without complicating dinner.
If you enjoy wholesome one-pot rice dishes, you may also love my Instant Pot vegetable pulao with basmati rice, the comforting creamy methi matar malai curry, or this simple garlic basmati rice made in the Instant Pot for busy weeknights.
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.
Methi Pulao Recipe FAQs
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.
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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 says
fresh methi leaves weren't available do used kaduti methi. came out well
Uma Raghupathi says
Great! Thank you 🙂
Snigdha Gobburu says
no need to soak basmati rice before cooking?
Uma Raghupathi says
I usually soak for 10 minutes while doing other prep work. That is sufficient.