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A copper bowl is filled with methi pulao on the table with napkins.
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5 from 9 votes

Methi Pulao (Fenugreek Leaves Rice)

This methi pulao recipe is a one-pot dish prepared with fresh fenugreek leaves, basmati rice, and aromatic Indian spices.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: lunch
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 6
Calories: 262kcal

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.

Nutrition

Calories: 262kcal | Carbohydrates: 54g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 192mg | Fiber: 2g | Sugar: 2g | Vitamin A: 266IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 1mg