Methi Pulao Recipe

Ingredients

• 1 cup basmati rice (or any other, refer notes)
• 1 cup methi leaves (fenugreek leaves, tightly packed)
• 1 teaspoon ginger garlic paste
• ⅓ teaspoon salt (adjust to taste)
• 1½ to 2 tablespoon oil Or ghee (adjust to taste)
• ¾ to 1 cup green peas (fresh or frozen or potatoes & carrots)
• 1 small onion sliced (¼ cup)
• 1 green chili slit
• 2 cups water or thin coconut milk (for cooker 1¾ cups, for IP 1¼ cups)

whole spices

• ½ teaspoon cumin seeds (jeera or shahi jeera)
• 1 star anise Small piece
• 1 small bay leaf
• 3 to 4 cloves
• 1 inch cinnamon piece
• 2 to 3 green cardamoms
• 1 strand mace (optional)

Steps

1. Put the rice in a bowl and rinse thoroughly in plenty of water at least thrice. Drain, then soak in fresh water for at least 30 minutes.
2. Pick the methi leaves off the stems and put them into a large pot of water. Lift them into a colander and repeat the rinse. In the described preparation, salt and vinegar are also sprinkled over the leaves and left for a while before rinsing.
3. Let the leaves drain fully in a colander, then shake it to shed excess water; water left on the leaves can make the methi pulao mushy.

How to Make Methi Pulao

1. Get the oil or ghee hot in a cooker or pot, then add the bay leaf, cinnamon, cloves, cardamoms, cumin seeds and mace.
2. When the spices start sizzling, put in the sliced onions and the optional green chilies.
3. Cook the onions, sautéing until golden. Add the ginger garlic paste and fry until aromatic or until its raw smell is gone.
4. Pour in the water and add salt, then stir and taste. The water should taste slightly salty. Bring it to the boil.
5. Add the drained rice, green peas and methi leaves and stir thoroughly.
6. For pot cooking, cover and keep on low heat until the rice is fully cooked. Switch off the heat and leave the methi pulao in the pot for at least 10 to 15 minutes. If the rice is still undercooked, add a little hot water and cook further.
7. For a pressure cooker, shut the lid and cook on the lowest flame for about 5 minutes, or use medium heat until the cooker whistles once. Allow the pressure to subside on its own before removing the pulao and fluffing it.

Instant Pot Methi Pulao

1. For the Instant Pot route, press saute and pour oil into the steel insert.
2. Put in all the whole spices. Add the onions and green chilies as soon as the spices sizzle.
3. Sauté for about 2 minutes, until the onions are light golden or transparent.
4. Mix in the ginger garlic and sauté for 30 seconds before adding the green peas and methi leaves.
5. Sauté for about 1 minute, until the methi leaves wilt, then press cancel and put in the rice.
6. Pour in the water, add salt, stir and deglaze. Taste the water to check that it is slightly salty.
7. Fasten the lid on the Instant Pot and move the steam release valve to sealing.
8. Press pressure cook and choose a 5-minute timer. When cooking finishes the IP will beep; allow 2 minutes of natural pressure release.
9. Manually release the pressure that remains. Mix gently with a fork and keep the methi pulao covered until serving.